Mexican Breakfast

Ingredients
Sour Cream Sauce
 * 1 pound ground pork sausage
 * 2 tablespoons butter or margarine
 * 6 eggs, lightly beaten
 * 1/4 cup cottage cheese
 * 3 green onion tops, chopped
 * 1 tablespoon chopped fresh parsley
 * 8 (7-inch) flour tortillas
 * 1 cup (4 ounces) shredded Cheddar cheese
 * 1 cup (4 ounces) shredded Monterey Jack cheese
 * 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
 * 1 (8 ounce) container sour cream
 * 1 (4.5 ounce) can chopped green chiles, undrained
 * 2 tablespoons green chile salsa
 * 2 tablespoons chopped fresh cilantro
 * 1/4 teaspoon ground cumin

Directions

 * 1) Preheat oven to 325 degrees F.
 * 2) Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
 * 3) Melt butter in a large skillet over medium heat; add eggs and next 3 ingredients. Cook, without stirring, until eggs begin to set on bottom.
 * 4) Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist.
 * 5) Remove from heat; stir in sausage and 2 tablespoons Sour Cream Sauce.Spread 1 cup Sour
 * 6) Cream Sauce evenly into lightly greased 13 x 9-inch baking dish.
 * 7) Spoon egg mixture evenly down center of each tortilla; roll up. Place,seam side down, in prepared dish.
 * 8) Pour remaining Sour Cream Sauce over tortillas; sprinkle with cheeses.
 * 9) Bake, covered at 325 degrees for 30 minutes or until tortillas are heated through.
 * 10) For sauce: Whisk together all ingredients.

Contributed by:
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