Monday, August 6, 2012

Southwest Scramble Egg Skillet

Eggs aren't just for dinner anymore.  Sometimes the best suppers are made with eggs, and they can be one of the most nutritious.  This is a quick meal that serves four.  It is also a crowd please when guests are over.

Southwest Scrambled Egg Skillet
4 Corn Tortillas
1 Sleeve Smoked Sausage
1 Small Onion
1 Small Green Pepper
2 Large Garlic Cloves
2 Large Jalapeno Peppers (optional)
2 cups Shredded Fiesta Cheese
4 Large Eggs
4 Tablespoons Milk
Salt and Pepper to taste
 1 Package 12 Count Flour Tortillas
 1 Large Avocado Sliced                                                       Sour Cream and Salsa

Slice Corn Tortillas into 3" X 1" strips.  Place in skilled with hot oil and cook until brown and crisp.  Remove from heat and add add diced onion, green pepper, garlic and jalapeno.  Stir until blended and sauteed but not over cooked. Add diced smoke sausage and cook for five minutes returning tortilla strips.  Whip eggs, milk, salt and pepper in a bowl blending thoroughly. Pour eggs in skillet over meat, vegetables and tortillas evenly distributing.  Once eggs start to bubble on top turn with a spatula until completely flipped.  Continue flipping until eggs are no longer runny.  Top with shredded fiesta cheese and allow to set until cheese is melted.

Serve as is with biscuits, or place in flour tortilla topped with your choice of avocado, sour cream and salsa.

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