CHORIZO TORTILLA EGG BAKE
diced , seeded and de-veined or you can substitute jalapeno with canned diced green chiles
egg beaters or substitute
fat free sharp cheddar cheese
rinsed in a strainer and patted dry
cut into 1/2 inch long strips
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.
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