Cook, stir, top, and wrap – it’s as easy as that to make these tasty and filling breakfast tacos. 

Ingredients:

• 1 dozen eggs
• 2 tbsp milk
• 1 dozen tortillas (I prefer fresh made from HEB)
• 1 lb pork breakfast sausage (I use Jimmy Dean)
• salt and pepper 
• shredded Mexican cheese
• salsa (I use fresh salsa from HEB)

Instructions:

1.  Place sausage into a large skillet and break sausage into small pieces (to make it like ground meat). Cook sausage on medium-high heat until sausage is browned. 
2. While the sausage is cooking, in a bowl mix eggs and milk with a fork or whisk to break the yolks and combine the mixture well. Set aside. 
3. Once sausage is browned, remove from heat and pour sausage into a strainer to remove excess grease. Return sausage to the large skillet. 
4. Pour the egg and milk mixture over the sausage in the large skillet and cook on medium heat, stirring regularly until eggs are to preferred scrambled consistency. Remove egg and sausage mixture from heat and season with salt and pepper to taste. 
5. Place an open tortilla on a plate and scoop an amount of egg and sausage mixture to fill the middle of the tortilla vertically. Top with shredded cheese and salsa. Fold one side of the tortilla over and to the edge of the sausage and egg mixture. Fold the remaining side of tortilla over the previously folded side of tortilla to complete the taco.