Mexican Breakfast Tortillas
If you love breakfast casseroles and Mexican food, you'll love this! Prep the night before and bake in the morning - hearty enough to eat for dinner.
Ingredients
- 1 cup sour cream, lowfat or regular
- 1 10 3/4-ounce can cream of chicken soup
- 1 4-ounce can chopped green chilies
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 16 ounces spicy ground sausage (I use Jimmy Dean)
- 2 tablespoons unsalted butter
- 7 eggs
- 1/4 cup cottage cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, chopped (green stems only)
- 8-10 8-inch flour tortillas, lightly buttered
- 2 cups cheddar cheese, grated and divided
- 2 cups Colby-Jack cheese, grated and divided
- 8-10 ounces salsa, red or green
Instructions
- Preheat oven to 325 degrees.
- Grease a 9x13-inch pan.
- Whisk sour cream, soup, green chilies, cumin, and coriander together in a mixing bowl.
- In a medium nonstick skillet, cook sausage and drain off grease. Place sausage on a plate and set aside.
- Whisk together eggs and cottage cheese in a medium bowl.
- Melt butter in the same nonstick skillet used to cook the sausage. Add eggs and cook until they are at a soft scramble stage.
- Remove from heat; add green onions and fresh parsley. Add 2 tablespoons of the sour cream mixture and all of the sausage to the eggs. Lightly fold in 1 cup of the cheddar cheese and 1 cup of the Colby-Jack cheese into the egg mixture.
- Place 1 cup of the sour cream mixture into the baking dish. Spread to cover the bottom of the pan. Divide filling into the tortillas. Roll up each tortilla and place filled tortillas into prepared dish. Top with remaining sauce mixture, salsa, and the remaining cheese.
- Bake for 25-35 minutes or until cheeses are melted and the tortillas are heated and bubbly.
Notes
This dish has many variations. My sister-in-law, Sheri, skips the sausage and adds fresh spinach instead. You can also use chorizo instead of sausage.
Although the tortillas are rolled individually, this dish can be easily cut into squares after baking and served as a casserole. One 9x13-inch dish makes 16 servings.
This recipe can be assembled the night before serving. Place filled tortillas in the prepared dish, then cover and refrigerate overnight. Cover and refrigerate remaining sour cream mixture separately. In the morning, top the dish with sour cream mixture, salsa, and cheese. Loosely cover with foil and bake at 325 degrees for 30-45 minutes. Remove foil and bake for an additional 10 minutes or until cheese is melted and dish is heated thoroughly.