Ingredients
3/4 pound bulk pork sausage5 corn tortillas (6 inches)1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese1/4 cup chopped canned green chilies6 large eggs, lightly beaten1/2 cup heavy whipping cream1/2 cup 4% cottage cheese1/2 teaspoon chili powder1/4 cup minced fresh cilantro
Preparation
In a large skillet, cook the sausage until no longer pink; drain.
Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies.
In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with cilantro. Cut into wedges.
