Course Breakfast, brunch, dinner, Lunch, Main Course
Cuisine Mexican, Texmex
Servings 2servings
Ingredients
2slices or servings of your favorite breakfast sausage
1 1/2 - 2cupshash browns ( I used Simply Potato Potatoes O'Brien)
splash of oil in your skillet for browning your hash browns
4eggs, beaten to scramble
1tbspbutter
1/2cup cheddar cheese, grated
salt and pepper
handful or two of super greens (I used baby greens, spinach, kale, mizuna and chard)
4corn tortillas
Cilantro, chopped
limes for squeezing on (optional)
1-2avocados, diced
your favorite salsa
Instructions
In a large skillet add your breakfast sausage and cook breaking up with a spoon or fork. When there is no more pink, push to one side, add a little oil and add your potatoes. Let the potatoes brown on the first side, then flip over. Let them brown on the other side. Push these aside, in the same skillet with your sausage.
Beat your eggs in a separate dish and add a little salt and pepper. In the empty side of your skillet, add the butter and pour your eggs in. Let them sit for just a minute until they begin to set on the bottom. Add the cheddar cheese to the top of the eggs. Then with a spatula, start moving them around until they are done to your liking. I like soft scrambled eggs, and you don't want to overcook them because they will continue to cook. Add your super greens, toss or just fold all the ingredients together.
Heat your tortillas in a separate skillet. Place the tortillas on a plate and divide the egg mixture among the tortillas. Top with chopped cilantro, fresh avocado, lime juice and your favorite salsa. Enjoy!