The first time I ate these for breakfast was at a trout camp on the lower Au Sable with a bunch of guys from across the northeast and great lakes. A good friend, Mike, cooked this in a large wok he brought with him from NY and everyone in the cabin raved about them for the rest of the trip. The thing that I love about this recipe is anyone can make it, yet whether you eat this at home or in the backwoods, you feel like you’re eating something prepared by a 5-star chef.
-12 large eggs
-1lb ground breakfast sausage. I like the Johnsonville Mild.
-Colby Jack, or similar, shredded cheese
-Green Salsa, the spicier the better.
Cook sausage in a wok style pan. Set aside and wrap in tinfoil to stay hot. Leave sausage grease in the wok and scramble eggs in the grease. Put sausage and eggs on a tortilla. Add green salsa and cheese. Wrap up and enjoy.