Sunny Stacked Tortillas - Ohio Eggs

Ingredients

6 eggs

1/4 cup buttermilk, sour cream or milk

Cooking Spray

1/2 cup chopped green onions

Salt & pepper (optional)

3 flour tortillas (9-inch)

1-1/2 cups shredded Mexican four cheese blend

1 cup chopped ham or cooked, crumbled bacon (optional)

Chopped cilantro (optional)

1 cup salsa

Directions

Heat oven to 375°F.
Beat eggs and buttermilk in medium bowl until blended.
Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
Spray bottom of 9-inch pie plate with cooking spray. Place one tortilla on the bottom. Top with half of the scrambled eggs, ½ cup cheese and if desired, ½ cup ham. Top with another tortilla and repeat layers of eggs, cheese and if desired, ham. Top with remaining tortilla and cheese. Bake in 375°F oven until cheese is melted and the dish is heated through, about 10 minutes. Sprinkle with cilantro; cut into 4 wedges. Serve with salsa.

Photo and recipe provided by the American Egg Board.