South of the Border Lasagna

A spicy twist on traditional lasagna with scrambled eggs, red chile sauce, jalapeños and green peppers

1. Preheat oven to 350° F.
2. Slice 1 tortilla into quarters. In greased 6x6” square oven pan, place whole tortilla in center. Fill corners with tortilla quarters so the bottom is mostly covered.
3. Sprinkle 0.50 oz. of cheese over tortillas.
4. On top of cheese, place 4 egg patties, spacing ½” from edge and from each other.
5. Drizzle 2 Tbs. chilé sauce over egg patties.
6. Sprinkle green peppers and jalapeños over chilé sauce.
7. Add another 1 oz. of cheese.
8. Place remaining patties on top of cheese, aligned with bottom 4 egg patties.
9. Top with black beans. Add remaining chilé sauce. Top with remaining cheese.
10. Bake approximately 10-12 minutes, or until golden brown on top.Remove from oven and cool.
11. Sprinkle with cilantro. Slice pan into quarters around egg patties.
12. For one serving, remove one egg patty stack. Serve hot.

• For additional flavor, include 1 lb. of cooked chorizo in the layers

• Daypart suggestion: lunch or dinner