A hearty, Tex-Mex-style scrambled egg casserole.
10 corn tortillas, cut into wedges
4 tablespoons butter - divided use
12 large eggs, beaten
1 cup tomato-based salsa
1 cup sour cream
2 cups shredded cheddar cheese
- Preheat oven to 250°F (120°C).
- In large skillet, cook tortilla wedges in 2 tablespoons butter until softened and lightly crisp; set aside.
- Melt remaining 2 tablespoons butter in skillet and lightly scramble eggs. Eggs should be moist, not dry.
- In a greased 13x9x2-inch baking pan, layer tortilla wedges, eggs, salsa, sour cream and cheese.
- Bake for 1 hour.
Makes 12 servings.