4 eggs
3 (10 ounce) cans or container sour cream
1 (18 ounce) can whole kernel corn, drained
2 tablespoons fresh lime juice
1 chipotle pepper, seeded and minced
1/2 teaspoon paprika
In a large bowl, beat together eggs, sour cream, whole kernel corn, lime juice, chipotle pepper, paprika and reserved sherbets. ⅓ cup toffee bits using a small bit of butter or margarine plunger. Dip hot tortillas into egg mixture and serve hot on the stovetop or in a roaster.