1 lb bulk pork sausage
12 eggs, lightly beaten
10 flour tortillas (7 inches) warmed
2 cups (16 oz) sour cream
1 jar (16 oz) picante sauce
1 can (2-1/4 oz) sliced black olives, optional
In a large skillet, brown and crumble the sausage; drain. Add eggs and cook over medium heat for 5-7 minutes or until set. Spoon about 1/4 cup egg mixture down center of each tortilla. Top each with sour cream, picante sauce, and olives if desired. Fold in sides of tortilla.
Pairs Well With
Another favorite from Taste of Home Country Breakfasts Magazine. The recipe doesn't call for it but I like to add shredded cheddar or Monterey Jack cheese.