It makes a lot of food, but I think we'll eat the leftovers for breakfast throughout the week.
I served this tonight with warm blueberry muffins and orange juice.
1lb sausage (your favorite)
1lb frozen country hashbrown potatoes
8 - 10 eggs
I do the prep in stages, to avoid messing more than one skillet. So, I start by browning the sausage. Once browned, move it to another plate. I left the fat drippings from the sausage and added 2-3 Tbls butter and 2-3 Tbls olive oil (I like the flavor of both, so I use them together a lot) to the skillet.
Once the butter melts, add the hashbrowns in a single layer. Cover and let cook for about 7 minutes. Stir and cook for another minute or so and then remove them from the skillet to another plate.
Finally, beat the eggs in a bowl and spray the skillet with cooking spray. Scramble the eggs and when they're finished, add the meat and potatoes back in. Saute until heated through.
Warm your tortillas in the microwave and then fill them with the skillet mix and top with shredded cheese.
Serve with sour cream and salsa or your favorite eggy condiments - tabasco or ketchup?
Another suggestion - I also thought this might taste better if it had a more creamy texture. I think maybe melting some cubes of Velveeta in the skillet at the end would have accomplished that nicely. Let me know if you try it this way!