3 - 12-inch Flour tortillas
1 cup refried beans
6 mushrooms, sliced
1 pound ground sausage, cooked and crumbled
2 green onions
2 cups dry fresh spinach
1/2 cup whole milk
1 cup EACH Cheddar and Mozzarella cheeses
1/2 c. Mild or Hot salsa
Thoroughly spray a 9X13 inch pan with cooking spray. Cut one of the tortillas in half. Place the two whole ones on either end, and each of the halves of third one in the middle, putting the curved side in the middle of the dish. You are covering the entire bottom of the dish with a little “crust” up the sides.
Dollop the beans on the tortillas; layer the next 4 ingredients over this. Mix the six eggs with 1/2 cup whole milk; pour over top of all. Sprinkle the cheeses over entire pan, and put in refrigerator over night. May also be baked immediately. Bake in a 350-degree convection over to 30-45 minutes. If using regular oven, may take a bit longer. Cover if browning too quickly.
Serve with the sour cream and salsa mixed together on the side with fresh cilantro sprinkled over entire plate.
Julie’s notes: You can easily add other veggies such as fresh corn. Omit meat and add a few more mushrooms for those vegetarians.