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Ingredients

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Directions

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  • Heat oven to 400 degree F. Coat a 10-inch springform pan with nonstick cooking spray.

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  • Heat oil in a large nonstick skillet over medium heat. Add potatoes and cook, stirring occasionally, for 12 minutes or until tender. Add chili powder, 1/3 cup of the scallions and 1/4 teaspoon of the salt. Cook 2 minutes. Spoon into a bowl.

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  • Wipe out skillet. Coat with nonstick cooking spray. Beat eggs, egg whites, Mexicorn, black pepper and remaining salt. Add to skillet; cook over medium heat for 2 to 3 minutes or until just set, stirring continuously. Spoon into another bowl.

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  • Wipe out skillet and spray with cooking spray. Remove casings from sausage and add to skillet along with red pepper and the remaining scallions. Cook for 6 minutes, breaking up sausage with a spoon. Stir in 1/4 cup of the salsa. Take off the heat.

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Instructions Checklist
  • Place a tortilla in the bottom of the prepared pan. Spread potatoes over the tortilla in an even layer. Top with a tortilla. Spread on half of the sausage mixture. Top with a tortilla, egg mixture, tortilla, remaining sausage mixture and tortilla. Spoon on remaining salsa. Sprinkle with Monterey Jack cheese.

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  • Bake at 400 degree F for 40 minutes. Tent loosely with foil during the last 20 minutes. Remove from oven and remove foil. Let stand 10 minutes. Run knife around edge. Remove side of pan; slice into 8 portions. Serve with sour cream. Makes 8 servings.

Nutrition Facts

337 calories; 11 g total fat; 4 g saturated fat; 135 mg cholesterol; 1084 mg sodium. 43 g carbohydrates; 2 g fiber; 20 g protein;

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