A tasty Southwest-style brunch dish with a bit of spice.
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8 (6-inch) corn tortillas
1 (12-ounce) package bulk pork sausage, browned, drained
1/4 cup thick and chunky salsa
2 cups shredded Cheddar cheese
1/4 cup chopped green onions
1 1/2 cups milk
5 large Land O Lakes® Eggs
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Salsa, if desired
Sour cream, if desired
Sliced green onions, if desired
Heat oven to 350°F.
Combine cooked sausage and 1/4 cup salsa in bowl. Place 4 tortillas onto bottom of greased 9-inch round baking pan or glass pie pan. Sprinkle with half of browned sausage mixture.
Sprinkle half of cheese and half of green onions over sausage. Layer with remaining tortillas, sausage, cheese and green onions.
Whisk milk, eggs, chili powder and cumin together in bowl until well mixed. Pour mixture over cheese.
Bake 35-45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve with salsa, sour cream and sliced green onions, if desired.
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