Preheat the oven to 375.
I started out my browning up some sausage links ( in a skillet, over medium heat ) then cutting them up into small chunks. Next, I whisked up 6 eggs and scrambled them up. (over medium-low heat in the skillet I used to cook the sausage. The eggs pick up the grease and get a great flavor.) Using Monterrey Jack cheese, I grated up 1/4 a block. Last, I made my tomato/onion mixture. Using 1 large tomato, diced up, 1/2 cup diced up onion, and 1/2 cup canned red enchilada sauce. I also added 1 1/2 tablespoons of ground cumin to the mix and let the flavors cook together on low for about 5 minutes.
|my tomato/onion sauce|
|pre roll up|
|I ate mine with a side of sour cream and Casa Lindra Medium Salsa (one of the many great local salsas up here)|