Ingredients
8 large eggs1/3 cup 2% milk1/2 teaspoon salt1/2 teaspoon pepper1 pound bulk pork sausage1 cup sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted4 flour tortillas (10 inches), cut into 1-in. pieces 1-1/3 cups salsa, divided 2/3 cup shredded cheddar cheese2/3 cup shredded part-skim mozzarella cheeseOptional: Enchilada sauce and thinly sliced green onions,
Preparation
Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses.
Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.
