Breakfast Fajitas
1 lb. sweet or mild Italian bulk sausage
1/4 c. diced green pepper
1/4 c. diced yellow pepper
1/4 c. diced onion
1 c. diced Granny Smith or other tart apple with skin on
6 eggs
1-1/2 c. shredded cheddar or Mexican mix cheese
8 lg. round fajita or soft burrito shells
Fresh or jar salsa to taste
Sour cream if desired
Lettuce for garnish
Cook bulk sausage over medium heat in skillet until no longer pink. Drain thoroughly and keep warm.
Saute peppers, onion and apple in 1 T. oil over medium heat until they turn slightly translucent (about 6-8 minutes). Remove from heat and keep warm. Scramble eggs with whisk and cook lightly over medium heat. Remove from heat and keep warm.
Assemble fajitas by placing equal amounts of cooked sausage, scrambled eggs and pepper mixture in a narrow row at one end. Sprinkle with shredded cheese. Begin rolling tightly from the filled end working away from yourself.
Lay each fajita on foiled lined baking sheet with seam side down. Sprinkle tops lightly with shredded cheese. Broil on low in oven on top rack just until cheese bubbles and fajitas turn a light golden brown. Slice on the diagonal and serve on a bed of freshly chopped lettuce.
Top with salsa and serve with sour cream if desired. Makes 8 servings.
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