Mexican Breakfast Casserole


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 (see recipe below)

8 (7-inch) flour tortillas

1 cup (4 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese


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

Melt butter in a large skilet over medium heat; add eggs and next 3 ingredients to skillet.

Cook without stirring, until eggs begin to set on bottom.

Draw a spatula across bottom of skillet to form large curds and begin to scramble. Continue scrambling until egg mixture is thickened but still moist. Remove from heat. Add the scrambled egg mixture to the cooked and drained sausage. Blend well.

Spread 1 cup Sour Cream Sauce evenly into a lightly greased 13x9-inch baking dish.

Spoon egg and sausage mixture evenly down center of tortillas and roll up.

Place tortillas, seam-side down, in prepared dish.

Pour remaining Sour Cream Sauce over tortillas; sprinkle with Cheddar and Monterey Jack cheeses.

Bake, covered, at 325 degrees for 30 minutes or until tortillas are thoroughly heated.

Serves 4-6

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

Whisk together all ingredients.

Makes 2-1/2 cups