Queso Brat Texas Scramble
Servings
Prep Time
Cook Time
Ingredients
-
1
package
(19 ounces) JOHNSONVILLE® Queso Brats
-
1/2
cup
plus 1 tablespoon canola oil, divided
-
4
corn tortillas (6 inches) cut into 1/2-inch squares
-
1/2
small red onion, diced
-
1
small red pepper, diced
-
1
jalapeno pepper, seeded and chopped
-
2
garlic cloves, minced
-
8
eggs
-
1/4
cup
half-and-half cream
-
1-1/2
teaspoons
chili powder
-
1/2
teaspoon
salt
-
5 - 10
dashes
hot sauce
-
1
cup
halved grape tomatoes
-
1/2
cup
canned black beans, rinsed and drained
-
1
cup
shredded pepper jack cheese
Directions
Cook brats according to package directions. Cool slightly and halve and slice.
In a large skillet, over medium heat, heat 1/2 cup oil in a skillet, add tortilla squares; fry until crisp.
With a slotted spoon remove tortilla to a paper-towel lined plate to drain.
In another skillet, sauté the onion, pepper, jalapeno and garlic in the remaining 1 tablespoon oil.
Remove from pan and keep warm.
In a bowl, combine the eggs, cream, chili powder, salt and hot sauce.
Pour into skillet; cook, stirring occasionally until set.
Add the brats, tomatoes, black beans and tortillas; heat through.
Sprinkle with cheese; serve immediately.
