TAOS EGGS

Taos Eggs image

Great breakfast casserole for company. Adapted from the "Creme de Colorado" cookbook. If you don't have avocados or they are not ripe, you can substitute premade guacamole for the avocados.

Provided by Kathy

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 garlic clove, minced
1/2 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk, heated
1 (7 ounce) can chopped green chilies (mild, medium, or hot ( I prefer a mix of medium or hot)
1/2 teaspoon salt
1/4 teaspoon black pepper
10 eggs
2 avocados or 7 ounces guacamole
8 flour tortillas
3 cups monterey jack cheese or 3 cups Mexican blend cheese
1 cup sour cream
2 pico de gallo or 2 salsa

Steps:

Preheat oven to 350 degrees.
In a large skillet, saute garlic, onion, and butter over high heat.
Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
In a small bowl, mash avocados.
In a large skillet, scramble eggs until just set.
Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
Roll up and place seam side down in 13 x 9 baking dish.
Spoon remaining sauce over tortillas.
Sprinkle with cheese.
Bake 15-20 minutes.
Top with sour cream and chopped tomato.

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