This is a quick easy breakfast or lunch dish with a Mexican flare. By altering the ingredients, you can change the recipe to suit your family’s tastes.
This is a family-size recipe that makes four large (two egg) burritos. Reduce the quantities of ingredients for smaller recipes.
1 pound country style sausage
1/2 green or red bell pepper, diced
1/2 medium onion, diced
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 4 ounce can diced, canned chilies, drained
8 large flour tortillas
shredded cheddar cheese
1. In a medium to large frying pan, cook the sausage and drain the grease from it.
2. Sauté the bell pepper and onion until just tender.
3. Whisk the eggs until smooth and cook them over low heat, stirring regularly. Add salt and pepper. When the eggs are partially done, add the sausage, sautéed vegetables, drained chilies and 1/2 cup shredded cheddar cheese. Finish cooking the scrambled eggs.
4. Spoon the scrambled eggs onto the tortillas. Immediately top with more grated cheese and salsa. Serve hot.