South-of-the-Border Breakfast

Serves: 5
Total Calories: 656


10 eggs
1 teaspoon dried thyme
salt and pepper to taste
1 (7 1/2-ounce) package corn tortillas
1 (8-ounce) package shredded Cheddar cheese, divided
1 (10-ounce) can Mexican-style tomatoes with chiles, divided
1 pound ground mild sausage, browned and drained
1 (4-ounce) can chopped green chiles
Optional: chopped jalapeños to taste
Optional: tortilla chips, sour cream, guacamole


Beat eggs with thyme, salt and pepper; set aside. Layer tortillas, one cup cheese, half the tomatoes, sausage, chiles, jalapeños if using, egg mixture, remaining cheese and tomatoes in a greased 2-quart casserole dish. Bake at 350 degrees for 30 minutes, until eggs are set. Top with crushed tortilla chips, sour cream and guacamole, if desired.

Tip: Any egg dish turns into a portable breakfast when spooned into a pita or rolled up in a tortilla!

Nutritional Facts:

Serves: 5
Total Calories: 656
Calories from Fat: 487

This South-of-the-Border Breakfast recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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