This is a good casserole-type breakfast idea you might want to try if you have company or grandchildren visiting during the summer. Or, serve it for brunch on the weekend.
The breakfast tortillas, served with steamed asparagus and a bowl of fresh fruit, make an impressive meal.
Flour tortillas are filled with a combination of scrambled eggs, sausage and a cheesy cream sauce flavored with green chiles. These are good with or without a salsa topping. I had a bowl of fresh salsa I made with grape tomatoes, onions, avocado, parsley, olive oil and lime and used that as a topping. You can offer your favorite salsa from a jar, if you prefer.
If I know I’ll be pressed for time, I make the white sauce and cook the sausage ahead of time. It doesn’t take long to scramble the eggs and make the tortillas if the sauce and sausage are already done.
Stirring a white sauce into scrambled eggs is a sure way to keep them from drying out and it also makes them reheat nicely. This dish is easy to make; it just takes a little time but it’s worth it.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.