Smoky Santiago Wrap
July 11, 2016
Southwest Breakfast Burritos
July 11, 2016

Smoky Sausage & Cheese Scramble


24 ea. (48 oz.) Eggs, beaten
Salt and pepper to taste
1/4 cup, plus more for spray bottle (2 oz.)
Original TABASCO® brand Pepper Sauce
2 cups (12 oz.) Andouille sausage, cooked, sliced
2 cups (12 oz.) Tomatoes, medium dice
4 Tbsp. (2 oz.) Oil or melted butter
1 cup (4 oz.) Bacon, cooked
1 cup (6 oz.) Cheddar cheese, grated


1. Season eggs with salt and pepper. Refrigerate until needed.
2. Fill a spray bottle with Original TABASCO® Pepper Sauce. Reserve until needed.
3. Combine sausage and tomatoes and 1/4 cup Original TABASCO®Pepper Sauce. Hold refrigerated.
4. For each serving, heat 1 tsp. oil or butter in a 7" omelet pan over medium heat. Sauté 2 oz. sausage mixture and 1 tsp. bacon to heat through. Ladle 4 oz. egg into the pan and scramble. Top with 1/2 oz. cheese. Spray eggs with Original TABASCO® Pepper Sauce to lightly coat.
-Yield: 12 servings-

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