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1
Begin by browning the breakfast sausage in a skillet over medium heat.
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2
Drain off the grease and reduce the heat to low.
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3
Crack the eggs into a bowl.
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4
Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.
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5
With the heat still on low, pour the egg mixture over the sausage mixture.
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6
Now, with a spoon or spatula, very gently stir the mixture.
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7
Continue lightly cooking over low heat until the eggs are set.
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8
Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.
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9
To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds.
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10
Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes.
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11
Tuck in the sides and roll the tortilla until closed.
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12
Wrap in foil sheets and keep warm until ready to serve.
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13
For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.
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14
Preheat the oven to 375 degrees F.
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15
Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
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16
Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
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17
Heat a skillet over medium-low to medium heat.
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18
Next, put a tablespoon of canola oil in the skillet.
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19
Add in some butter and the onions and saute until they start to turn brown.
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20
Next, throw in the cooked diced potatoes and the peppers.
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21
Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet.
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22
Cook without stirring for 5 to 7 minutes.
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23
You want to make sure the pan is hot enough to crisp the potatoes.
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24
Add more butter to the pan as necessary for moisture.
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25
After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.
