10 corn tortillas, cut into wedges
4 tablespoons butter, divided
12 eggs, beaten
1 cup tomato-based salsa
1 cup sour cream
2 cups shredded cheddar cheese
Heat oven to 250*F (120*C).
In large skillet, cook tortilla wedges in 2 tablespoons butter until softened and lightly crisp; set aside.
Melt remaining 2 tablespoons butter in skillet and lightly scramble eggs. Eggs should be moist, not dry.
In a greased 13 x 9 x 2-inch baking pan, layer tortilla wedges, eggs, salsa, sour cream and cheese. Bake for 1 hour.
Makes 12 servings.