8 whole Flour Tortillas, Fajita Size
1-½ cup Grated Cheddar Cheese
8 whole Eggs Beaten
2 Tablespoons Half-and-half
1 pound Breakfast Sausage
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
½ cups Jarred Jalapeno Slices
3 whole Roma Tomatoes--sliced
Salsa, On The Side
1 Tablespoon Butter
- Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.
- Brown breakfast sausage in a large skillet, breaking it up as you go along.
- Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.
- To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
Serve with salsa on the side.
NOTES: I used banana peppers (yum!) for those who like such things. These were better than my usual bb's due to the additional step of baking them for a few minutes. It really made a nice difference and the oven was warm because Holly baked muffins anyway. There were a couple left over, and they microwaved nicely the next morning.