Rocky Mountain Eggs

• 3 Tablespoons Butter, Divided
• 1/2 whole Onion
• 1/4 cups Dry Chorizo, Diced
• 1/4 cups Bacon, Diced
• 1/4 cups Breakfast Sausage, Crumbled
• 1 whole Small Potato
• 1 Tablespoon Oil
• 4 whole Eggs
• 1 whole Anaheim Pepper, Roasted, Seeded And Diced
• 1/2 cups Monterey Jack Cheese
• 2 whole Warm Tortillas, To Serve

1. Dice all of the vegetables.
2. Melt 1 tablespoon of the butter in a pan and saute onions until caramelized.
3. In another pan, saute all three meats for about 15 minutes or until cooked through.
4. In yet another pan, fry the potatoes in the oil until brown and crispy.
5. Beat the eggs, two at a time.
6. Heat a nonstick pan with 1 tablespoon of butter. When hot, add the beaten eggs all at once. Let the eggs set up for a minute and then add half of the vegetables, meat and cheese.
7. Turn it on itself (like an omelet) and let it finish cooking until the eggs are cooked through.
8. Repeat with the other two eggs.
9. Serve on a warm tortilla.

butter, onion, ubc, ubc, ubc, potato, oil, eggs, anaheim pepper, cheese, tortillas

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/rocky-mountain-eggs/ (may not work)