3 oz pork sausage, or vegetarian sausage, cut into large diceIn a 10-inch non-stick skillet over medium heat, begin to cook the sausage. When half cooked, add the sweet pepper, dried pepper and onions. Continue cooking until vegetables are soft but not browned. Add a bit of oil to the pan as needed. Beat the eggs well with the salt in a small bowl. Add the eggs to skillet and scramble with sausage and vegetables. When cooked, mound half the mixture on one side of a warm tortilla, sprinkle on half the cheese, and top with salsa to taste. Fold the bottom one-third up over the filling, fold the tortilla in half, and then in half again. Place seam side down on a plate. Variation: Garnish with sliced avocado seasoned with salt and lime juice. For an earlier recipe, see Breakfast Burrito.
1/4 c sweet red pepper, finely diced
1/4 c onion, finely diced
1/8 t crushed red pepper
3 eggs
1/2 t salt
2 oz shredded Mexican cheese
prepared salsa (Pace’s™ is good)
2 8-inch flour tortillas, steamed in the microwave under a damp paper towel
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