1/2 pound bulk pork sausage
6 (5-inch) corn tortillas
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups heavy cream
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
2 scallions, thinly sliced
1 tablespoon chopped fresh cilantro
What To Do:
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray. In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid. Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas. In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage. Bake 35 to 40 minutes, or until center is set. Serve immediately.
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