Mexican Breakfast

Can you tell I'm from Texas with all of this Tex Mex food!? :o) I love Mexican food the way it is done in Texas. Anyway, I got this recipe from Amy Landry who got it from her mom and I don't know where she got it, but it is WONDERFUL! I've made it a couple of times when we have had overnight guests, and it is ALWAYS a big hit!

Ingredients

1 cup of sour cream
1 can cream of mushroom soup
4 oz. can of chopped green chilies
2 T. LaVictoria green chili salsa (I've used other brands of green chili salsa and it works fine ... LaVictoria brand is hard to find around here)
1/4 tsp. cumin
1/4 tsp. ground coriander
Combine the above for sauce

1 pound Jimmy Dean hot sausage (can do half bacon and half sausage)
2 T. butter
7 eggs beaten
1/4 c. cottage cheese
1 T. chopped parsley
1/4 C. chopped green onions
12 buttered flour tortillas
2 C. shredded Mexican cheese blend

Brown and crumble the sausage. Drain on paper towels. Melt butter in the same skillet, add eggs and cottage cheese. Add parsley and green onion. Cook until lightly set (the eggs should be pretty gooey). Add sausage and 2 T. of the sauce to the egg mixture. Preheat oven to 325 degrees. Spread a small amount of the sauce in the bottom of a 9x13 pan. Divide filling and roll into buttered tortillas (the number of tortillas you use depends on how fat you stuff them :o) but you can probably get about 12 out of this). Arrange rolled tortillas in a single layer. Top with the rest of the sauce. Cover with grated cheese and bake for 30 to 45 minutes.

You can prepare this dish the night before and refrigerate it. Cover it with foil and bake for 30 minutes and then uncover and bake for another 15 minutes. It won't take as long to cook if it hasn't been in the refrigerator. You can also use 1/2 bacon and half sausage.