2 (170 grams) hot Italian or chorizo sausages
8 (6-inch) corn tortillas
¼ cup (75 mL) milk
½ tsp (2.5 mL) pepper
½ tsp (2.5 mL) salt
½ cup (125 mL) shredded monterey jack cheese
½ cup (125 mL) shredded cheddar cheese
1 dash hot pepper sauce (e.g. Tabasco), or to taste
½ cup (125 mL) salsa
Remove casings and crumble sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. In a medium bowl, whisk together eggs, milk, salt and pepper. Heat a medium-size skillet, spray with cooking spray, then pour in the egg mixture. Cook and stir gently until almost firm, but still glossy. Add the sausage and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in another skillet on high heat, so they are hot and crispy on the edges, but still pliable. Sprinkle some of the shredded monterey jack and cheddar cheese onto each tortilla while still hot. Top with some of the scrambled egg and sausage mixture, then add hot pepper sauce and salsa to your liking. Makes 4 servings.