Prep Time: 10 minutes
Cook Time: 30-40 minutes
1 lb cooked sausage or bacon, crumbled or chopped
1 C. shredded, cubed or sliced cooked potatoes
1 C. chopped vegetables any you choose; onions, green peppers, jalapenos, mushrooms or mix and match
2 C. shredded cheddar cheese
8 (8 inches) flour tortillas
6 eggs, cooked and scrambled
Garnish with: bacon, cheese, green onions…etc.
1/3 C. flour
3 T. butter, margarine or pan drippings
1 chicken bouillon cube or base
4 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
What to do:
Preheat oven to 350 degrees.
In a large pan melt butter, add the flour. Stir on medium heat until slightly browned. Add salt, pepper and bouillon, stir in milk. Bring to a boil and cook for 2 minutes, stirring constantly. More milk may be added if gravy is too thick, set aside.
In a large bowl, fold together cooked sausage, vegetables, 1 cup cheese, 1/2 cup gravy and the scrambled eggs. Place 1/8 of the mixture down the center of a tortilla. Roll up and place seam side down in a sprayed 9×13 baking dish. Repeat until all tortillas are filled.
Pour the remanding gravy over the tortillas. You can refrigerate this overnight or bake right away. When ready, bake covered for about 30 minutes then uncover and sprinkle with the rest of the cheese (1 cup) on top. Bake another 10 minutes uncovered, or until the cheese has melted and is golden brown.