This is a little South Texas eating for your daily morning fare. It’s pretty damn good!
Ingredients:
Six raw jumbo eggs (mixed and seasoned to taste)
8 ounces spicy pork sausage (Owens’ brand is the leanest)
2 cups frozen shredded hashbrown potatoes (seasoned to taste)
4 ounces grated Jalapeno Monterey Jack cheese
4 ounces shredded cheddar cheese
1 tablespoon fresh minced cilantro
1 cup Pace Picante sauce
One large non-stick skillet (with lid)
Procedure:
1. Pre-heat skillet, then brown pork sausage, crumbling it into small pieces. Mix in hashbrowns, browning till crispy.
2. Now fold in eggs and cilantro to skillet mixture, scrambling till half-done, turn off heat, top egg mixture with the cheeses and cover with lid till cheeses have melted. Then top Tex-Mex Scrambled Eggs with Pace Picante sauce. Serves two hungry individuals.
