Mexican Breakfast Tacos

• 1 pound Ground Sausage (Jimmy Dean Original Or Hot)
• 1 package (about 1 Oz. Package) Taco Seasoning
• 2 teaspoons Ground Cumin
• 1 Tablespoon Cayenne Pepper (Optional)
• 1 cup Water
• 6 ounces, fluid Salsa
• 12 whole Large Eggs
• 24 whole Taco Size Flour Totillas
• 12 ounces, weight Shredded Colby-jack Cheese
• 3 Tablespoons Melted Butter

1. Brown meat and drain excess fat. Add taco seasoning, cumin, cayenne pepper, water and salsa. Simmer for 20 minutes uncovered. Beat eggs and add to meat mixture. Stir egg/ meat mixture until cooked. Take one tortilla and place about 2 tablespoons of egg/ meat mixture into the center of the tortilla, top with shredded cheese and roll up burrito style. Brush with melted butter and serve.
2. If freezing, tear off 24-8" pieces of tin foil. Place tortilla onto foil before filling with egg/ meat mixture. Follow above steps and roll up in the foil, store in a freezer ziplock baggie to keep fresh.
3. Alternative fixings: hash brown potatoes, bacon crumbles, fresh cilantro, pepper jack cheese. The possibilities are endless!

ground sausage, ground cumin, cayenne pepper, water, fluid salsa, eggs, flour, cheese, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mexican-breakfast-tacos/ (may not work)