A tasty Mexican scrambled egg casserole.

Huevos Mexicanos

10 corn tortillas, cut into wedges

4 tablespoons butter - divided use
12 large eggs, beaten
1 cup tomato-based salsa
1 cup sour cream
2 cups shredded cheddar cheese

1. Heat oven to 250°F (120°C).
2. In large skillet, cook tortilla wedges in 2 tablespoons butter until softened and lightly crisp; set aside.
3. Melt remaining 2 tablespoons butter in skillet and lightly scramble eggs. Eggs should be moist, not dry.
4. In a greased 13 x 9 x 2-inch baking pan, layer tortilla wedges, eggs, salsa, sour cream and cheese.
5. Bake for 1 hour.

Makes 12 servings.