Want to spice up your morning routine? Try this Tex-Mex spin on scrambled eggs from my brother David.
Like my mom, David's a natural chef and this oh-so-cheesy sausage and egg medley is one of his specialties. It gets a kick from Hatch Chiles, the tasty green peppers from Southwestern New Mexico's Hatch Valley.
Making this delicious dish is especially easy if you have a small food processor to help dice the veggies it includes (green chile peppers, red onion and red bell pepper). After chopping, you put them in a bowl and mix with eggs and all the other ingredients listed below except sausage and cilantro. Then get out two skillets. Cook the sausage in one while scrambling the egg mixture in the other.
About 15 minutes later when both are done, blend the two together and top with fresh cilantro. Serve with large flour tortillas for the best breakfast burritos ever! A family favorite, they're a wonderful way to start the day.
Beat eggs in a large bowl. Stir in all ingredients except sausage and cilantro.
Place sausage in a skillet and brown over medium heat, stirring often to break apart. Remove from heat and drain grease.
Meanwhile, pour egg mixture into a second skillet that has been spritzed with Pam or a similar baking spray. Cook for about 10 minutes over medium high heat, stirring constantly to scramble.
Once eggs are firm and cheese is melted, blend in cooked sausage. Serve with flour tortillas and top with cilantro.
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