Texas Breakfast Tacos

Ingredients:

Southwest Guacamole Fresh Tomato Salsa 1 lb Chorizo Sausage, Bulk

1 c Onion, Finely Chopped, 1 Lg

1 md Green Bell Pepper *

1 tb Margarine Or Butter

12 lg Eggs, Beaten

10 Flour Tortillas **

6 oz Cheese, Shredded

2 tb Margarine Or Butter, Melted

* Bell pepper should be seeded and cut into strips. ** Tortillas should be 7 to 8 inches in diameter.

Use a mixture of shredded Colby and Montery Jack Cheeses.

Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.

Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve.

Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly.

Pour eggs into skillet.

As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so that the thin uncooked portion can flow to the bottom.

Avoid constant stirring.

Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F.

Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture.

Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine.

Bake until light golden brown, about 10 to 12 minutes.

Repeat with the remaining tacos.

Serve with the guacamole and salsa.

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