This delicious on-the-go breakfast sandwich has a Mexican twist.
Story Behind the Recipe
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1 tablespoon Land O Lakes® Butter with Canola Oil
1/4 cup chopped onion
1/4 cup chopped green chiles, drained
6 large Land O Lakes® Eggs
2 tablespoons water
4 ounces (1/2 cup) hot Italian sausage, cooked, drained
6 (3/4-Ounce) slices Land O Lakes® Deli American, cut in half
6 (8-inch) tortillas, warmed
6 tablespoons picante sauce
2 tablespoons chopped fresh cilantro leaves
Melt butter with canola oil in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat 3-5 minutes or until onion is softened. Stir in chiles.
Combine eggs and water in bowl. Beat with whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, 3-5 minutes or until eggs are set.
Place 1/2 slice cheese in center of warm tortilla for each serving. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Sprinkle with 1 teaspoon cilantro; top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.
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