Creamy Breakfast Tortillas

Advocate staff photo by PATRICK DENNIS -- Make Creamy Breakfast Tortillas when having weekend company. The dish will be welcomed by both adults and children.
Advocate staff photo by PATRICK DENNIS -- Make Creamy Breakfast Tortillas when having weekend company. The dish will be welcomed by both adults and children.

Corinne Cook

ADVOCATE-TESTED RECIPE

Creamy Breakfast Tortillas

Makes 10 (8-inch) tortillas. Recipe is from Corinne Cook.

White sauce:

1⁄3 cup butter

1⁄3 cup flour

3 cups milk

Pinch of black pepper

Pinch of cayenne pepper

2 cups shredded Monterey Jack cheese or a blend of what you have on hand (cheddar, Colby Jack, Swiss)

1 (4-oz.) can mild diced green chilies

Sausage:

1 lb. Jimmy Dean hot pork sausage or bulk breakfast sausage, cooked and drained on paper towels

Egg mixture:

2 tbls. butter

3 or 4 green onions, tops and bottoms, chopped

3 tbls. chopped fresh parsley

1 banana pepper or ¼ bell pepper, chopped

14 large eggs, beaten

Salt and black pepper to taste

Topping:

1 lb. tomatoes, chopped

¼ cup chopped red onion or same amount of green onions

¼ cup fresh parsley or cilantro

1 avocado, peeled and cubed

1 fresh jalapeño, seeded and finely chopped

¼ cup Italian dressing (or mix of oil and vinegar)

Salt and pepper to taste

1. Grease or spray 9-inch-by-13-inch baking dish with nonstick coating. Preheat oven to 350 degrees.

2. Make white sauce by melting butter in heavy saucepan and slowly stirring in flour to make smooth paste. Gradually whisk in milk, constantly stirring, until mixture is heated thorough and begins to thicken, about 6 to 8 minutes. Remove from heat and season lightly with salt and pepper. Add cheese and green chilies. Stir until cheese is cheese is melted. Set aside. Cover when cooled.

3. In large skillet cook sausage thoroughly. Drain in shallow bowl lined with paper towels. Set aside. Wash skillet.

4. Over medium heat, melt butter in skillet and sauté green onions, parsley and peppers until vegetables are tender. Add the beaten eggs and season with salt and pepper. Do not constantly stir eggs, but gently fold the cooked edges over or scrape the bottom of the skillet so that larger pieces of eggs stay together. Remove as soon as eggs are just cooked through.

5. Stir about 11⁄3 cups of the cheese sauce into eggs. Add the sausage mixture. Gently fold together.

6. Spoon about 2⁄3 cup of the egg-sausage mixture down the center of each tortilla, tuck one side around it and roll up; place seam side down in prepared casserole dish.

7. Top tortillas with all of the remaining cheese sauce, covering each well.

8. Bake in preheated 350 degrees oven for 30 minutes or until bubbly.

9. Combine all ingredients for fresh tomato salsa or serve with 1 cup of your favorite jar of salsa, if desired.