Queso Brat Texas Scramble

Prep: 10 min | Cook: 20 min | Yield: 5 servings

Ingredients

• 1 (19 ounce) package Johnsonville® Queso Brats
• 1/2 cup + 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 bell pepper, diced
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 8 eggs
• 1/4 cup Half-and-Half
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 5 to 10 dashes hot sauce
• 1 cup halved grape tomatoes
• 1/2 cup canned black beans, rinsed and drained
• 1 cup shredded pepper jack cheese

Instructions

1. Cook brats according to package directions. Cool slightly and halve and slice.
2. In a large skillet, over medium heat, heat 1/2 cup oil in a skillet, add tortilla squares; fry until crisp.
3. With a slotted spoon remove tortilla to a paper-towel lined plate to drain.
4. In another skillet, sauté the onion, pepper, jalapeno and garlic in the remaining 1 tablespoon oil.
5. Remove from pan and keep warm.
6. In a bowl, combine the eggs, Half-and-Half, chili powder, salt and hot sauce.
7. Pour into skillet; cook, stirring occasionally until set.
8. Add the brats, tomatoes, black beans and tortillas; heat through.
9. Sprinkle with cheese; serve immediately.

Attribution

Recipe and photo used with permission from: Johnsonville, LLC