• 10 large eggs
  • ⅓ cup Shamrock Farms Whole Milk
  • ¾ tsp salt
  • ¾ tsp pepper
  • 1lb ground breakfast sausage
  • 5-6 slices cooked bacon, chopped
  • 1 cup Shamrock Farms Original Sour Cream
  • 1 10 ¾ oz can condensed cream of chicken soup
  • 5 flour tortillas
  • 1 ½ cups salsa
  • 1 ½ cups shredded cheese (a mixture of monterey jack and sharp cheddar works well)
  • Sliced green onions, chopped cilantro, sour cream, and extra salsa for toppings
Cooking instructions
  1. Pre-heat oven to 350F
  2. Wisk eggs, milk, salt and pepper until fluffy.
  3. Cook egg mixture over medium heat in a non-stick skillet constantly stirring until done. Remove from heat and set aside.
  4. Cook sausage over medium-high heat and break up while cooking until no longer pink.
  5. Mix together Shamrock Farms sour cream and cream of chicken soup
  6. Spread a little less than ½ the sour cream mixture on the bottom of a 9x13 baking dish
  7. Layer tortillas on top until the sour cream mixture is covered
  8. Spread ½ salsa on top of tortillas
  9. Add eggs, sausage, and bacon on top of salsa
  10. Layer remaining tortillas on top (layer as many as covers the mixture you may have a few left over)
  11. Spread sour cream mixture on top of tortillas
  12. Top with remaining salsa and shredded cheese
  13. Bake uncovered for 30-35 minutes or until heated through and bubbly
  14. Serve warm topped with green onions, cilantro, and sour cream (optional)