Dump the 27 oz. can of whole roasted green chiles (affiliate link) into a colander placed in the sink and let them drain while you preheat the oven to 375F/190C. Spray a 9" x 13" casserole dish with nonstick spray or olive oil.

While the chiles drain, heat the olive oil in a 12" frying pan over medium-high heat and brown one pound of turkey or pork breakfast sausage.

When the chiles are drained, split each one open with your finger and scrape out the seeds, drying each one with a paper towel if they still seem wet. I stack chiles on the cutting board in two stacks so I have them equally divided for two layers.

Use one stack to make a layer of chiles in the bottom of the baking dish.

Cover the layer of chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you'd like.)

Then add the browned sausage over the cheese and sprinkle with about ¼ cup sliced green onions if using.

Make a second layer of green chiles, sprinkle with the other half of the cheese, and sprinkle green onions over the top.

Beat the eggs in a large measuring cup or bowl, then whisk in the half and half, ground cumin (affiliate link), Spike Seasoning (affiliate link), and a little salt and fresh ground black pepper.

Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.

Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.

Serve hot, with a little sour cream and Green Tabasco Sauce if you like.

This will keep in the fridge for quite a few days and can be easily reheated in the microwave or in a hot pan.