Mexican Breakfast

Description Edit

Ingredients Edit

• 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

sour cream Sauce

• 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 Edit

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.

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