10 fajita sized flour tortillas
1 lb. Bulk sausage
6 eggs beaten and combined with 4 tbsp water (Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.)
2-3 tbsp butter
salt and pepper to taste
3/4 cups grated cheese
Brown the sausage and beat eggs and water in a bowl. Season the eggs with salt and pepper and set them aside while the sausage cooks. If there isn’t too much grease from the sausage, no need to drain it. Push the browned sausage to the sides of the skillet, making a hole in the middle. Add butter to the hole and let it melt. Then add the egg mixture to the middle and cook until eggs are almost cooked, gradually mixing with the sausage. Add the cheese and melt it while the eggs finish cooking. Cool the mixture, taste and adjust seasoning. Add 2-3 tbsp to the middle of each tortilla and roll up. These freeze well. Just thaw and microwave.