1 lb Jimmy Dean regular or spicy breakfast sausage
8 eggs
1/4 cup chopped onion
1/4 cup diced green/red/yellow bell pepper
1/2 cup of your favorite hot/med/mild salsa
1/8 can of Campbell's nacho cheese (or not if you want less mess)
1/4 cup of sour cream
dash of tobasco
1/2 tsp black pepper
1/8 tsp garlic salt
A bunch of large flour or whole wheat tortillas
1. Brown the 1 lb sausage well, breaking it up into marble-sized chunks or smaller.
2. While the sausage is browning, scramble 5 of the eggs, adding in a tsp of the sour cream (or a little milk if you prefer), and a few sprinkles of Tobasco sauce. I use one of those hand-drink-malt mixers, and a large Taco Johns plastic cup to get a nice scramble. But hand whisking works nice too.
3. Drain most (but not all!) of the grease off.
4. Dump in onion and green pepper, saute for a minute.
5. Dump in the scramble eggs into the sausage pan and mix/scramble slowly over medium-low or medium heat.
6. While the sausage/egg/onion/pepper scramble is cooking, cook the other three eggs over easy in a seperate pan. Keep the yokes runny! This is important dammit.
7. Dump the sausage/egg/onion/pepper scramble into a large mixing bowl.
8. Add the 3 over-easy eggs and fork them into little chunks, mixing in the yoke goo with the scrambled egg/sausage.
9. Add the remaining sour cream, salsa, and nacho cheese into the bowl until it's to your taste.
10. Spoon onto the tortillas, sprinkle with a little shredded cheddar or shredded taco cheese, and roll it up.
If you are health concious, use the whole wheat tortilla shells. HAH!
~Brian/Bahb
