Recipe for cooking mexican scramble

Breakfast Recipes :: Breakfast Casseroles, Burritos and Sandwiches

Mexican Scramble

Yield: 8 to 10 servings

10 flour tortillas
3 Tbsp. butter
1 sm. onion, chopped
1/2 sm. can chopped green chiles
15 lrg. eggs
Salt and pepper, to taste
3 c. sharp Cheddar cheese, shredded, divided
Sour cream
Mild salsa
Chopped tomatoes

Preheat oven to 375 degrees F.

Loosely wrap stack of tortillas in foil and put them in the oven for 15 mins. to soften.

Sauté onion in butter until slightly soft. Add green chiles. Add lightly beaten eggs, salt and pepper to taste. Cook over low heat until soft but not set. Fold in 1 1/2 c. cheese.

Divide egg mixture evenly among tortillas, spreading down center of each. Fold in sides of tortillas and secure with a wooden pick.

Spray a lrg. baking pan with nonstick cooking spray. Place tortillas side by side. Sprinkle remaining cheese over top. Bake for 20 mins. or until the cheese melts and the tortillas are heated through.

Serve with sour cream, salsa and chopped tomatoes.