The classic flavors of huevos rancheros show up here in an even easier-to-make scrambled form.
Ingredients
1/4 lb bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
6 eggs
1/4 cup milk
1 cup shredded colby-Monterey Jack cheese blend (1 oz)
1/4 cup Old El Paso® salsa
Directions
In medium skillet, combine sausage, onion and bell pepper; cook over medium-high heat until sausage is browned. Drain.
In small bowl, combine eggs and milk; beat well. Add to sausage mixture. Reduce heat to medium; cook until eggs begin to set, stirring occasionally. Add cheese; mix lightly. Continue cooking until cheese is melted and eggs are set.
Remove from heat; spoon salsa over egg mixture. Serve immediately with additional salsa and warm tortillas, if desired.