Sundance Eggs

Prep 30 min
Total 30 min
Ingredients 10
Servings 2

Old El Paso® salsa provides a simple addition these Southwestern-style eggs served on tortillas. A scrumptious breakfast or brunch that can be made ready in 30 minutes.

By Pillsbury Kitchens

Updated September 1, 2010

Ingredients

2

(7 to 8-inch) flour tortillas
4

eggs
1/8

teaspoon salt
2

teaspoons margarine or butter
1/4

cup chopped green onions
1

medium tomato, peeled if desired, seeded and chopped
2

tablespoons Old El Paso™ Chopped Green Chiles, drained
2

oz. (1/2 cup) shredded Monterey Jack cheese
2

tablespoons Old El Paso™ Salsa
2

tablespoons sour cream

Steps

1

Heat oven to 350°F. Heat tortillas as directed on package.
2

Meanwhile, in medium bowl, beat eggs and salt. Melt margarine in medium skillet over medium heat. Add egg mixture; cook until eggs are almost set, stirring occasionally. Remove skillet from heat.
3

Place warm tortillas on large ungreased cookie sheet. Top each tortilla with eggs, onions, tomato, green chiles and cheese.
4

Bake at 350°F. for 5 to 10 minutes or until very warm and cheese is melted. Top each with salsa and sour cream.

This recipe doubles easily when you want to make 4 servings.
Assemble the tortillas, cover them loosely and let them stand for up to 45 minutes. Bake them just before serving.
Complement the zesty flavor of these Southwestern-style eggs with corn muffins and a refreshing fruity combination such as overnight Frosty Fruit.