Mexican Breakfast - cooking recipe

Ingredients

1 c. sour cream
1 can cream of mushroom soup
1 (4 oz.) can chopped green chilies
1 (7 oz.) can green chili salsa
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 lb. spicy ground sausage
2 Tbsp. butter
6 eggs, slightly beaten
1/4 c. cottage cheese
1 Tbsp. chopped fresh parsley
1/4 c. finely chopped green onion (stems only)
8 (12-inch) flour tortillas, buttered
1 c. grated Cheddar cheese
1 c. grated Monterey Jack cheese

Preparation

Whisk sour cream, soup, green chilies, salsa, cumin and coriander together
in a mixing bowl.
Saute sausage; drain on a paper
towel
and crumble.
Melt butter in skillet; add eggs and cottage
cheese and blend.
Add parsley and onion and cook lightly until
set.
Add
1
tablespoon
sauce mixture and the sausage. Remove from heat when set.
Preheat oven to 325\u00b0.