4 flour tortillas, 7-inch
4 sausage, brown-and-serve links
6 eggs
¾ cup Monterey Jack cheese, about 3 oz, shredded , or cheddar cheese
⅛ tsp salt
⅛ tsp pepper
1 tbsp margarine , or butter
salsa, optional, bottled
avocado , optional, peeled, slices
Preheat the oven to 350 degrees F.
Prepare sausages:
With a sharp, small knife, cut each sausage link down the middle lengthwise, ending up with 2 long pieces.
In an 8-inch skillet cook halved sausage links over medium heat for 4 to 5 minutes or until brown, turning often with tongs.
Remove pan from heat.
With tongs, carefully remove sausages from pan.
Drain on layers of paper towels.
Prepare the eggs:
Beat the eggs in a large mixing bowl. Add the salt and pepper.
With a wire whisk or fork, beat the mixture until yolks and whites are combined.
Add margarine or butter to the same skillet used to cook the sausages.
Cook over medium heat until margarine or butter is melted and bubbly.
Slowly pour egg mixture into the skillet.
Cook 1 minute without stirring.
Cook 4 minutes more or until eggs are firm but still moist and shiny, stirring often.
Remove pan from heat.
Assemble Breakfast Tortilla:
Lightly grease a baking sheet.
Lay tortillas out flat on the baking sheet.
Spoon some of the eggs onto half of each tortilla.
Place two cooked sausage halves on top of the eggs on each tortilla.
Top each with cheese.
Fold the empty half of the tortilla over filling.
Stick a toothpick through the top of each tortilla to keep the tortilla from flapping open while baking.
Bake in the preheated oven for 8 to 10 minutes until the cheese is melted.
Cut each filled tortilla into quarters (for smaller bites). Remove toothpicks.
Serve with salsa and avocado slices, if you like.
Sugar: 2g
:
Calcium: 234mg
Calories: 549kcal
Carbohydrates: 16g
Cholesterol: 326mg
Fat: 40g
Fiber: 1g
Iron: 3mg
Potassium: 365mg
Protein: 29g
Saturated Fat: 15g
Sodium: 1048mg
Vitamin A: 715IU
Vitamin C: 1mg
