This is a great dish to reheat and eat through out the week for breakfast. It can be served with fresh jalapeños, sour cream, your favorite salsa or sliced avocado.
Make adjustment with the ingredients as necessary. If you don't have enough corn tortillas to cover the three layers, cut up some more. If you like these types of dishes EXTRA cheesy thrown in more cheese. You like heat? Add some more jalapeños.
Maybe vegetarian is not your thing? Use real chorizo instead. Just note that you will need to pat dry and try to remove as much oil as possible prior to creating your layers.
CHORIZO TORTILLA EGG BAKE
Preheat oven to 375F degrees
Spray a 2 quart, 8 x 8 or 7 x 11 baking dish with non stick spray or olive oil.
Saute the onion, jalapeño and Tofurky chorizo, in as little oil as possible, until vegetables are cooked.
Layer the bottom the cooking dish with the 1/2" tortilla strips.
Now start layering 1/2 the chorizo mixture, 1/2 cheese and 1/2 cottage cheese curd.
Then start again, adding another layer of the 1/2" tortilla strips.
Followed by the chorizo mixture, cheese and cottage cheese.
In a bowl mix all the eggs and beaters until combined (not frothy).
Pour eggs over layered ingredients.
Gently use a fork to make sure egg mixture is well incorporated.
Add a little extra cheese over the top.
Bake until eggs are firmly set and top is lightly browned.
Approximately 20 - 25 minutes.
Depending on your cooking dish, start keeping an eye on the mixture after 20 minutes.