Breakfast Taco Bowls

Instructions

• In a 12″ skillet, add sausage. Cook according to the package directions.
• When the sausage is done, move to a cutting board. Cut into small pieces. Place the sausage in a bowl and set aside.
• In the same skillet over medium heat, add the onions. Cook until the onions start to become translucent.
• Add the chopped peppers. Cook until softened.
• Remove the onions and peppers to a bowl. Set aside.
• Crack the eggs into a small bowl. Beat at least 100 times until the yolks and whites are fully incorporated.
• In the skillet over very low heat, add butter and spray with a small about of olive oil to prevent the butter from browning.
• Add the eggs slowly. Cook using Amy’s method for Perfect Fluffy Scrambled Eggs.
• Season with fajita or taco seasoning (to taste).
• Add the onions, peppers, and sausage on top of the eggs.
• Preheat your oven to 350 degrees.
• On a sheet pan fitted with a rack, put the tortilla bowls on the rack.
• Fill each tortilla bowl with the egg mixture.
• Top with your favorite cheese.
• Put the Breakfast Taco Bowls into the oven for a few minutes to melt the cheese and heat the tortillas.
• Remove from the oven.
• Top with your favorite taco toppings: fresh cilantro, chopped tomatoes, avocado, sour cream, and salsa.
• Plate and enjoy!