Recipe: Egg/Cheese Stack

I've made this little breakfast recipe for dinner, too. I like how light it is. And I like how simple it is, as always.

Speedy Egg & Cheese Stack

6 eggs, beaten
6 flour tortillas
1 c. mexican-style shredded cheese
2 tomatoes, thinly slices

Preheat oven to 375. Pour eggs into nonstick skillet sprayed with cooking spray. Cook on medium heat 5 minutes or until set, stirring occasionally. Remove from heat.

Place 2 tortillas, overlapping, on bottom of 9 inch pie plate. Top with 1/2 of the eggs and 1/3 each of the cheese and tomato. Repeat layers once. Top with remaining tortillas, cheese and tomato slices.

Bake 10 minutes or until heated through and cheese is melted.

Taken from Kraft Foods magazine.