- 7 ounce box fully cooked sausage links
- 5 large eggs
- salt and freshly ground black pepper
- 1 1/2 cups shredded cheese , your favorite kind
- 1 cup baby spinach leaves , chopped (optional)
- 10 white corn tortillas , or use 6” flour tortillas
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Preheat oven to 425 degrees F.
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Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.
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Remove to a plate, leaving a little bit of the sausage grease in the pan.
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Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.
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Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
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Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
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Divide the scrambled eggs among the tortillas and top with shredded cheese.
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Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
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Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.
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CL::JG
