Fiesta Burrito Brunch Eggs

by Bree M.

4 (4 oz.) José Olé® Egg and Ham Breakfast Burritos
4 (4 oz.) José Olé® Egg and Sausage Breakfast Burritos
1/2 cup each diced black olives, green chilies, and onion

8 large eggs (separated)
1 (14 oz.) can evaporated milk.
1 (8 oz.) can tomato sauce.
1/4 teaspoon salt and pepper

Baking Pan (14/12x10x3-in. deep) coated with nonstick spray.
Preheated 350°oven.
Bake 1 hr.

Unwrap Burritos. Cut lengthwise down center then across three times (making 6 pieces each), making 48 bite-size pieces. Lay 24 pieces evenly on bottom of nonstick sprayed baking pan.
Sprinkle 1/4 cup each of the olives, green chilies, and onions over Burritos, then sprinkle 1-1/2 cups of the mixed cheese. Repeat the process again. Separate the egg whites and yolks.
Place the whites in a large dry bowl, place the yolks in another large bowl.
Using a hand mixer, beat the whites till frothy, firm peaks form. Mix the yolks, evaporated milk, and salt and pepper together with mixer. Add yolk mixture slowly to the whites, folding till all mixed together. Now, pour entire mixture evenly over mixture in pan. Place into preheated oven. Bake 45 min., remove from oven, and pour the tomato sauce evenly over top. Place back in oven for 15 min.
Remove from oven, let stand 15-20 min. to set before cutting. Garnish with dollop sour cream, sliced avocado, and chopped cilantro. Serve with rice, or beans and flour, or corn tortillas.

Serves 8.