8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup 2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Sour Cream, optional
Additional chopped green onions for garnish, optional
Preheat oven to 350 degrees F. In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes. Drain off grease. Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas. Sprinkle with half of each of the following: sausage mixture, cheeses and green onions. Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes. Let stand 10 minutes. Cut into wedges.
If desired, serve with remaining toppings and garnish.
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes