ON THE BORDER BREAKFAST RECIPES

Steps:

• Heat oven to 400 degrees F.
• Place dough into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
• Trim crust to 1/2 inch from edge of pan. Fold excess dough under so edge is even with edge of pie plate. Crimp or flute edge.
• Prick bottom and sides of dough with fork. Bake 15 minutes.
• Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium-high heat until sausage is browned and no longer pink.
• Remove sausage to medium colander using slotted spoon; drain. Place into bowl; set aside.
• Add hash browns to skillet; sprinkle with salt and pepper. Cook 2-3 minutes until potatoes begin to soften.
• Add potatoes and green chiles to bowl with sausage; toss to combine.
• Reduce oven temperature to 350 degrees F.
• Combine half & half and eggs in bowl; beat with whisk until well mixed.
• Spoon half of sausage mixture into crust. Pour half of egg mixture over sausage.
• Layer cheese slices on top. Top cheese with remaining sausage mixture and eggs.
• Bake 35-40 minutes or until eggs are set and knife inserted into center comes out clean.
• Remove from oven; let stand 5 minutes or let cool to room temperature before serving.
• Cut into 6 wedges. Spoon salsa or pico de gallo over each wedge; top with chopped cilantro, if desired.

Steps:

• In medium bowl, whisk egg, egg white, cilantro, chili powder, and 0.125 teaspoon salt. In 8-inch nonstick skillet on medium, cook egg mixture 3 minutes or until almost set, stirring frequently. Place tortilla on large plate. Cover with damp paper towel; microwave 30 seconds on high. Add eggs to tortilla along with tomatoes, avocado, and cilantro leaves, if desired.