This skillet breakfast is infinitely variable. You can make it using different kinds of potatoes, different cheeses, different herbs, and different vegetables in the sauté. If you have leftovers, use them to make a breakfast burrito.
1 tablespoon butter
1/4 cup chopped onion
1 (4-ounce) can diced mild green chiles, drained
6 large eggs
2 tablespoons water
1/2 pound breakfast sausage, cooked and drained
6 (0.75-ounce) slices American cheese
6 (8-inch) flour tortillas, warmed
6 tablespoons picante sauce
- Melt butter in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened, 3 to 5 minutes. Stir in diced chiles.
- Combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage.
- Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set, 3 to 5 minutes.
- For each serving, place 1/2 slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.