• 12 flour tortillas
• 12 eggs, beaten
• 12 oz. sausage or bacon, fried crisp and crumbled to bite-size pieces (substitute 1-1/2 cups chopped, baked potatoes for vegetarian style tacos)
• 16 oz. shredded cheddar or Velveeta cheese
• Picante sauce (serve on the side)

In a medium sized bowl, crack the eggs and beat with a fork.  Brown the meat in a large non-stick frying pan, then drain in a colander lined with paper towels.  Use a fresh paper towel to lightly wipe the inside of the frying pan to remove large pieces of meat and excess grease, but leave a light coat of grease to flavor the eggs.  Return the frying pan to the stovetop and turn on the heat again.   Reheat the pan for 30 seconds and then pour the beaten eggs into the hot frying pan. Scramble (cook over high heat while gently turning or stirring with a spatula that can scrape the bottom of the pan) until the eggs are cooked through (no liquid left in pan).  Turn off the heat but leave the frying pan on the hot burner. Pour the shredded cheese over the cooked eggs and add the cooked meat on top of the cheese.  Gently combine the cheese, meat and scrambled eggs.  Remove from hot burner and place on trivet or other heat-diffusing pad while you make the tacos.  Wrap half the tortillas in plastic or place in a Ziploc bag and warm in the microwave for 30 seconds.  Remove from the microwave and place 1/12 of the filling in the center of one warm flour tortilla, then roll for your breakfast taco.  Wrap in foil to keep warm or freeze if you are making these for yourself to eat over the course of a week or two.  Heat the remaining 6 flour tortillas and finish making the tacos with the last half of the filling.

Makes 12 breakfast tacos.