Planning Time - 20 Mins
Cook Time - 10 Mins
Prepare Time - 30 Mins
Yield - Makes 6 to 8 servings
(1-pound) bundle hot ground pork hotdog 2 tablespoons spread or margarine
4 green onions, daintily cut
2 tablespoons slashed new cilantro
14 huge eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper Cheese Sauce
(8-inch) flour tortillas
1 cup (4 ounces) destroyed Monterey Jack cheddar with jalapeños
Fixings: divided grape tomatoes, cut green onions, cleaved new cilantro
The most effective method to Make It
Cook hotdog in an enormous nonstick skillet over medium-high warmth, mixing until wiener disintegrates and is never again pink. Expel from skillet; channel well, squeezing between paper towels.
Dissolve margarine in a huge nonstick skillet over medium warmth. Include green onions and cilantro, and sauté 1 moment. Include eggs, salt, and pepper, and cook, without mixing, until eggs start to set on base. Draw a spatula across base of dish to shape huge curds. Keep on cooking until eggs are thickened yet at the same time soggy; don't mix continually. Expel from heat, and tenderly overlap in 1/2 cups Cheese Sauce and wiener.
Spoon around 1/3 cup egg blend down the focal point of each flour tortilla; move up. Spot, crease side down, in a gently lubed 13-x-9-inch heating dish. Pour remaining Cheese Sauce uniformly over tortillas; sprinkle equally with Monterey Jack cheddar.
Prepare at 350° for 30 minutes or until sauce is bubbly. Present with wanted fixings.
Culinary expert's Notes
Get ready a large portion of the cheddar sauce formula on the off chance that you incline toward a lighter breakfast.