Chili Rellenos Bake

I can't help but post another Mexican food recipe. Even though I make this for dinner, it would be great for breakfast, too.

1 26-oz. can roasted and peeled green chilis (or use about 24 roasted and peeled green chilis)
4 cups grated cheese
1/2 cup very thinly sliced green onions
5 eggs
1/2 cup fat-free or low-fat milk
1/2 tsp. ground cumin
1/2 tsp. chili powder

Put green chilis in a colander placed in the sink and let drain for about 15 minutes. While chilis drain, preheat oven to 375F. Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a 9x13 dish, but anything close to that size will work.) Use your thumb to split open each chili, scrape out any lingering seeds, and make a flat layer of chilis covering the bottom of the dish. (I alternated every other chili facing the opposite way because they are slightly v-shaped.) Top chilis with half the grated cheese, then sprinkle on green onions. Make another layer of flattened chilis, followed by the rest of the cheese. Put eggs into a bowl and beat well, then add milk, ground cumin, and chili powder, and stir until well combined. Pour egg-milk mixture over chilis and cheese, taking care to get it evenly distributed. (The egg-milk mixture will not completely cover the casserole.) Cover dish with foil for the first 15 minutes of baking time, then remove foil and bake until mixture is bubbling and cheese on top is lightly browned, about 40 minutes total baking time. (You can cook it without the foil, but watch it carefully or the top will get too brown. Cooking time without foil will be slightly less.) Serve hot and with sour cream and salsa if desired.