Tortilla Brunch Bake

• 1 doz. eggs
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 12 corn tortillas (6 inch)
• 4 green onions, sliced, divided
• 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
• 1 jar (16 oz.) red salsa
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 375 degrees F.
2. Blend eggs and cream cheese in blender until smooth.
3. Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to evenly cover bottom of dish.
4. Cover with egg mixture, and half each of the onions and cheddar.
5. Top with remaining tortillas and salsa; cover.
6. Bake 25 min.
7. Top with remaining cheddar; bake, uncovered, 15 min.
8. or until center is set.
9. Let stand 10 min.
10. before serving topped with sour cream and remaining onions.

eggs, philadelphia cream cheese, corn tortillas, green onions, cheddar cheese, red salsa, s

Taken from www.kraftrecipes.com/recipes/tortilla-brunch-bake-169165.aspx (may not work)