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| 8 x ca. 30 g | Bulk pork sausage |
| 6 | Corn tortillas; about 6" each |
| 2 1/2 Tasse | Monterey Jack cheese; divided |
| 1/2 Tasse | Canned refried beans |
| 2 | eggs |
| 1 Tasse | milk |
| 1/2 Teelöffel | salt |
| 1/2 klein | Avocado; pared, pitted, and diced |
| 1 | Scallion; sliced and divided |
| 1 klein | tomato diced |
| 4 | Pitted ripe olives; sliced |
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Preheat oven to 350 degrees F. In medium skillet, brown sausage over medium heat, stirring to break up. Remove and set aside. Line a 9-inch pie plate with tortillas, overlapping and extending each over rim. Sprinkle 1 cup cheese over tortillas; bake 5 minutes. Spread beans over cheese in small bowl, combine eggs, milk and salt; stir in avocado, half the scallion, half the tomato and 1 cup cheese. Pour over beans. Bake 30 to 35 minutes until top is set. Sprinkle with olives, the remaining tomato, scallions, and cheese. Bake an additional 10-15 minutes until center is firm. Let stand 10 minutes before cutting.
jphelps@slip. Net or jphelps@best. Com
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