I got this recipe from a brunch cookbook that I checked out of the library. I made a few changes to it to make it heartier. This dish can be made in a pie plate and cut into wedges or in individual deep dish ramekins for a more elegant look.
12 corn tortilla shells, divided
4 oz ground pork or turkey breakfast sausage
1 can green chile enchilada sauce
6 large or extra large eggs, scrambles
1/2 cup buttermilk
1 cup mexican (fiesta) blend cheese or Monterey Jack
Spray the preferred baking dish cooking spray and set aside. In one skillet ground the sausage and cook on medium heat for 4 minutes then add the enchilada sauce to the sausage and simmer on low heat. On a separate skillet fry four of the tortilla shells until slightly crisp and place into the dish(es). Then add sausage mixture on top of the tortillas. Next pour the eggs over the sausage mixture. Top with buttermilk and shredded cheese. Bake 20-25 minutes on 375 untill golden brown and bubbly.
While the eggs are baking take the remaining tortilla and cut into strips. Fry until crispy and golden brown.
When the eggs are done baking let cool for a few minutes. Cut into wedges and serve with tortilla strips and fresh pico de gallo.
Easy Pico de gallo
3 medium tomatoes
1 6 oz can green chiles
1/2 red onion diced
zest and juice of 1 lime
1 tsp Italian seasoning
1 tsp fresh parsley.
Chop and add all the ingredients and add them to bowl. Mix well and serve.