Texas Breakfast Tacos

Directions

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℉ (230℃).

Spoon about ¼ cup sausage mixture onto each of the tortillas; top each with about ¼ cup of the eggs and 2 Tbls of the cheese mixture.

Fold tortillas into halves.

Arrange 5 assembled tacos in ungreased jelly roll pan 15½ X 15½ 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.