Categories: Breakfast

Ingredients

• 5 tbsp. canola oil, divided
• 6 (6-inch) flour tortillas
• 9 large eggs
• 2 tbsp. water
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4.5 oz. can diced green chiles, drained
• 5.5 oz. fresh chorizo sausage, casings removed
• 8 oz. sour cream
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. taco sauce
• 2 tsp taco seasoning
• 3 cups shredded Mexican cheese blend
• Toppings: diced avocado, diced tomato, fresh cilantro

Directions

1. Preheat oven to 400.

2. In a large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Add 1 tortilla; cook until crisp, about 1 minute per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 4 tbsp. oil and remaining tortillas.

3. In a medium bowl, whisk together eggs, 2 tbsp. water, salt and pepper. Heat skillet over medium-low heat. Add egg mixture; cook, stirring gently, until eggs are just set. Add green chiles; cook until eggs are set. Remove from skillet.

4. Heat skillet over medium-high heat. Add sausage; cook until browned and crumbly. Drain sausage, and add to egg mixture, stirring gently to combine.

5. In a small bowl, stir together sour cream, cilantro, taco sauce and taco seasoning.

6. In an 8-inch springform pan, place 1 tortilla. Spread 1/5 of sour cream mixture onto tortilla. Top with 1/4 of egg mixture and 1/5 of cheese. Repeat layers 3 times. Top with remaining tortilla, remaining sour cream mixture and remaining cheese. Press down lightly on stack; cover with foil.

7. Bake until heated through and cheese is melted, about 30 minutes. Let stand for 10 minutes; serve with avocado, tomato and cilantro.

Email to a friend | Print this recipe | Back