Why I Love This Recipe
Another favorite from Taste of Home Country Breakfasts Magazine. The recipe doesn't call for it but I like to add shredded cheddar or Monterey Jack cheese.
Ingredients You'll Need
1 lb bulk pork sausage
12 eggs, lightly beaten
10 flour tortillas (7 inches) warmed
2 cups (16 oz) sour cream
1 jar (16 oz) picante sauce
1 can (2-1/4 oz) sliced black olives, optional
In a large skillet, brown and crumble the sausage; drain. Add eggs and cook over medium heat for 5-7 minutes or until set. Spoon about 1/4 cup egg mixture down center of each tortilla. Top each with sour cream, picante sauce, and olives if desired. Fold in sides of tortilla.