Breakfast Tortilla Pie

• 1 tbsp. butter
• 4 large eggs
• 1 tbsp. mayonnaise
• 1 tbsp. Frontera Taco Skillet Sauce
• 1 tsp. salt, to taste
• 6 tortillas
• 1 large tomato, sliced into 8 - 10 slices
• 1 c. The Fresh Market Mexican Mix Shredded Cheese, divided

Preheat oven to 375° F. Melt butter in a heavy-bottomed frying pan over medium-low heat.

Whisk eggs, mayonnaise, Frontera Taco Skillet Sauce, and salt until eggs turn a pale yellow color. Pour eggs into prepared pan. Using a spatula, push one edge of the egg toward the center of the pan, while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Remove from heat.

Place two tortillas, one on top of the other, in an 8” pie plate or in a cast iron skillet. Spread half of the scrambled eggs on top of the tortillas. Place a third of the tomato slices on top of the eggs, and finish with a third of the cheese. Repeat the layers. Finish with the last two tortillas, a third of the tomatoes, and a third of the cheese. Bake for 8-10 minutes, or until cheese is melted. Cool for 5 minutes.

Cut and serve.