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Mexican Breakfast

Recipe Introduction


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