16 eggs
2 (7 oz.) cans green chili salsa
3/4 lb. Cheddar cheese, grated
2 c. sour cream
3 corn tortillas

Scramble eggs (not too dry) with a little milk, salt and pepper. Saute tortillas in butter until crisp, then break in pieces. In a 2 quart Pyrex dish, layer eggs, tortillas, onion, salsa, sour cream and cheese. End with cheese, then top with sour cream. Sprinkle with onions. Bake in 325 degree oven for 40-45 minutes.