Ingredients
1 pound bulk pork sausage12 large eggs, lightly beaten10 flour tortillas (6 inches)2 cups sour cream1 jar (16 ounces) picante sauce1 can (2-1/4 ounces) sliced ripe olives, optional
Preparation
In a large skillet, brown and crumble sausage; drain. Add eggs and cook over medium heat for 5-7 minutes or until set. Spoon about 1/4 cup egg mixture down center of each tortilla. Top each with sour cream, picante sauce and olives if desired. Fold in sides of tortilla.
