Mexican Breakfast

• 1 c. sour cream
• 1 can cream of mushroom soup
• 1 (4 oz.) can chopped green chilies
• 1 (7 oz.) can green chili salsa
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1 lb. spicy ground sausage
• 2 Tbsp. butter
• 6 eggs, slightly beaten
• 1/4 c. cottage cheese
• 1 Tbsp. chopped fresh parsley
• 1/4 c. finely chopped green onion (stems only)
• 8 (12-inch) flour tortillas, buttered
• 1 c. grated Cheddar cheese
• 1 c. grated Monterey Jack cheese

1. Whisk sour cream, soup, green chilies, salsa, cumin and coriander together
2. in a mixing bowl.
3. Saute sausage; drain on a paper
4. towel
5. and crumble.
6. Melt butter in skillet; add eggs and cottage
7. cheese and blend.
8. Add parsley and onion and cook lightly until
9. set.
10. Add
11. 1
12. tablespoon
13. sauce mixture and the sausage. Remove from heat when set.
14. Preheat oven to 325u0b0.

sour cream, cream of mushroom soup, green chilies, green chili salsa, ground cumin, ground coriander, ground sausage, butter, eggs, cottage cheese, parsley, green onion, flour tortillas, cheddar cheese, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026188 (may not work)