8 large eggs
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 flour tortillas (10 inches), cut into 1-in. pieces
1-1/3 cups salsa, divided
2/3 cup shredded cheddar cheese
2/3 cup shredded part-skim mozzarella cheese
Enchilada sauce and thinly sliced green onions, optional
Preheat oven to 350°.
Whisk together eggs, milk, salt and pepper.
Cook on stove and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
In same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain.
Stir together sour cream and soup.
Spread half the sour cream mixture in an ungreased 13x9-in. baking dish.
Layer with half the tortilla pieces, half the salsa, scrambled eggs, sausage and remaining tortillas and sour cream mixture.
Top with remaining salsa; sprinkle with cheeses.
Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time by 5 minutes.