Scrambled Eggs Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, combine egg, green peppers, mushrooms, cannellini beans, onion, thyme, basil, parsley, oregano and rosemary. Mix just until they begin to brown.

Place eggs in a medium bowl, and toss eggs with cream and 1/2 teaspoon dried onion powder. Mix thoroughly.

While eggs are in the pan, place sausage in a large skillet to brown. Drain well, transfer to a small bowl, and mix together. Transfer to the skillet.

Heat tortillas over medium heat; add hot water to skillet to cover. Stirring occasionally, cook until heated through, about 4 minutes. Pat warm tortilla mixture onto bottom of a 9x13 inch baking dish.

Spread cream mixture over tortillas, and top with eggs, sausage and pepper jack cheese. Repeat layers with cream mixture and cheese, tomato sauce and salsa. Cover with plastic wrap, and refrigerate overnight.

Drain mixture from marinade from pan into blender (or milk blender) container. Whisk it in 1/2 cup water to make egg curd for filling. Fill tortillas with curd mixture. Sprinkle with 1/2 cup salsa.

Bake in preheated oven for 1 hour, or until egg and cheese are tender. Top with edamame and cheese sauce. Garnish with remaining cheese.