Breakfast Skillet

 

Ingredients:

• 1 Cajun Andouille Sausage (Aidell's), sliced.
• 1/2 yellow onion, diced. 
• 4 large eggs, beaten. 
• 1/2 tsp salt
• 1/2 tsp pepper. 
• 1/2 tsp garlic powder 
• 1/2 tsp cumin
• 1/4 cup jarred lemon juice (no preservatives).
• 3/4 cup whole kernel corn, drained.
• 2 tbsp sliced black olives.
• 2 tbsp canned sliced mushrooms 
• 1 orange bell pepper, diced. 
• 1 potato, peeled and diced, and microwaved for 3 minutes. 
• 2 tbsp butter 
• 1 cup shredded extra sharp cheddar cheese 
• 1 tbsp jalapeño relish. 
• 2 Tortilla Land brand tortillas. 
• 2 tbsp hot sauce (Louisiana)

Directions: 

1. Heat a skillet, like the "Always" pan, over medium-low (3) heat, with 1/2 tbsp butter. 3 minutes. 
2. Add tortilla and cook for 1 minute on each side, or until done. Repeat with second tortilla. Remove from pan and set aside. 
3. Add remaining butter and potatoes. Stir. Fry for 3 minutes. 
4. Add bell pepper and onion. Stir. Cook for 3 minutes. 
5. Add olives, mushrooms, corn, and sausage. Stir often. Cook for 10 minutes. Deglaze with lemon juice as it starts to stick, but not before. 
6. Add salt, pepper, garlic and cumin. Stir well. Transfer to a separate bowl. 
7. To the skillet, add eggs and jalapeño relish. Cook until just done. Turn off heat. 
8. Move scrambled eggs to one side and add fried vegetables to the other side. 
9. Drizzle with hot sauce, and sprinkle with cheese. 
10. Cover and rest for 5 minutes. 
11. Serve with tortillas.