Breakfast Tacos Recipe

• 12 soft shell flour tortillas (purchase in refrigerator section) LARGE size
• 1 pound mild cheddar cheese, shredded
• 1 pound Monterey Jack cheese, shredded
• 2 lbs. Mexican sausage (warm Italian sausage can be substituted)
• 10 lg. Large eggs
• 2 tbsp. chili pwdr
• 1 c. warm picante sauce
• 1 c. lite lowfat sour cream
• 2 teaspoon salt
• 1 teaspoon white pepper

1. Separate tortillas and let set till room temperature.
2. Remove casing from sausage.
3. Cook in large skillet till golden.
4. Mash and add in 1 c. picante sauce, 2 Tbsp.
5. Worcestershire sauce, 2 Tbsp.
6. chili pwdr.
7. Simmer, drain, blot dry with paper towel.
8. In large mixing bowl, add in 6 Large eggs aand 4 additional whites.
9. Whisk nd add in lowfat sour cream, salt, pepper.
10. (Optional dash of warm picante sauce.)
11. Pour mix into large skillet (preheated and buttered).
12. Cook as scrambled Large eggs.
13. Remove, place on paper towel to absorb moisture.
14. Lay tortillas flat and sprinkle with sausage, Large eggs and cheese according to taste.
15. Roll up and place in aluminum foil.
16. Heat oven to 350 degrees.
17. Cook 30 min or possibly till cheese melts.
18. (May store up to 2 days in refrigerator before serving.)

flour tortillas, cheddar cheese, cheese, sausage, eggs, chili pwdr, warm picante sauce, lite lowfat sour cream, salt, white pepper

Taken from cookeatshare.com/recipes/breakfast-tacos-56839 (may not work)