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    Mexican Breakfast

    Source: Southern Living-8/00


    List of Ingredients


    • 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
    • Sour Cream Sauce:
    • 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


    Instructions


    1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.

    2. 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.

    3. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. Remove from heat; stir in sausage and 2 tablespoons Sour Cream Sauce. Spread 1 cup Sour Cream Sauce evenly into lightly greased 13 x 9-inch baking dish.
    4. Spoon egg mixture evenly down center of each tortilla; roll up. Place, seam side down, in prepared dish.
    5. Pour remaining Sour Cream Sauce over tortillas; sprinkle with cheeses.
    6. Bake, covered at 325 degrees for 30 minutes or until tortillas are heated through.

    7. For sauce: Whisk together all ingredients.
    8. Servings: 4
 

 

 

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