CREAMY BREAKFAST BURRITO CASSEROLE

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

Pre-heat oven to 350F
Wisk eggs, milk, salt and pepper until fluffy.
Cook egg mixture over medium heat in a non-stick skillet constantly stirring until done. Remove from heat and set aside.
Cook sausage over medium-high heat and break up while cooking until no longer pink.
Mix together Shamrock Farms sour cream and cream of chicken soup
Spread a little less than ½ the sour cream mixture on the bottom of a 9x13 baking dish
Layer tortillas on top until the sour cream mixture is covered
Spread ½ salsa on top of tortillas
Add eggs, sausage, and bacon on top of salsa
Layer remaining tortillas on top (layer as many as covers the mixture you may have a few left over)
Spread sour cream mixture on top of tortillas
Top with remaining salsa and shredded cheese
Bake uncovered for 30-35 minutes or until heated through and bubbly
Serve warm topped with green onions, cilantro, and sour cream (optional)

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