Mexican Breakfast Supper
From zena824 16 years agoIngredients
- 1 pound ground pork sausage shopping list
- 2 tablespoons butter shopping list
- 6 eggs, slightly beaten shopping list
- 1/2 cup cottage cheese shopping list
- 3 green onion tops, chopped shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 8 flour tortillas (7 inch size) shopping list
- 1 cup shredded cheddar cheese shopping list
- 1 cup montere jack cheese, shredded shopping list
- sour cream Sauce: shopping list
- 1 can cream of mushroom soup, undiluted (10 3/4 oz) shopping list
- 1 8 oz sour cream shopping list
- 1 can chopped green chilies, undrained (4.5 oz) shopping list
- 2 tablespoons green chile salsa shopping list
- 2 tablespoons chopped fresh cilantro shopping list
- 1/4 teaspoon ground cumin shopping list
How to make it
- Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
- Melt butter in skillet over medium heat; add eggs and next 3 ingredients.
- Cook, without stirring, until eggs begin to set on bottom.
- 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 a lightly greased 13 x 9 inch baking dish.
- Spoon egg mixture evenly down center of each tortilla; roll up.
- Place, seam side down, in prepared dish.
- Pour remaining sour cream sauce over tortillas; sprinkle with cheeses.
- Bake uncovered at 325 degrees for 30 minutes or until thoroughly heated.
- Sour Cream Sauce:
- Whisk together all ingredients.
- Yield: 2 1/2 cups
The Rating
Reviewed by 2 people-
love all the chilies and cheeses in it thanks
momo_55grandma in Mountianview loved it
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