This is an amped up Mexican breakfast skillet without the potatoes. The use of turkey sausage allows this dish to remain on the lighter side.
2 oz. butter
8 oz. turkey breakfast sausage links, diced
1 tsp. chili powder
Salt and pepper, to taste
4 oz. shredded Jack and cheddar cheese mix
1/2 cup chopped onion, sauteed
1/2 cup chopped bell peppers, sauteed
4 oz. crisp corn tortillas, cut up
4 oz. queso fresco
4 avocado slices
4 cilantro springs
12 oz. salsa
1. In large skillet, melt butter over medium-high heat. Add diced breakfast sausage and chili powder; saute until light brown.
2. Reduce heat and add eggs, salt and pepper; scramble until large clumps start to form. Add cheese, onions and peppers; continue scrambling until eggs are soft.
3. Add corn tortillas and mix well. Serve each portion in a hot 6-inch cast-iron skillet with 1 ounce queso fresco and garnish with an avocado slice and cilantro sprig. Serve salsa on the side.