Ingredients

• 2 c. THRIVE Shredded Monterey Jack Cheese -rehydrate in small amount of water
• 1 c. THRIVE Scrambled Egg Mix 2 T + 3 T water = 1 egg; this is 8 large eggs
• 1 1/2 c. Water
• 1 c. THRIVE Red Bell Peppers or Green Peppers or both
• 1 1/2 c. THRIVE Sausage Crumbles -rehydrated in approx 3/4 cup water
• 1/4 c. THRIVE Chopped Onions
• 3 c. cooked rice
• 1 c. THRIVE Chopped Spinach
• 6 Flour Tortillas
• 2 tbsp. your choice of oil. I use coconut oil. How much oil you need often depends on the type of skillet you have.

Directions

1. Rehydrate cheese - allow at least 20 minutes. Set aside. Hint: don't add too much water. A little at a time, toss with fork, add more as needed.
2. Mix eggs and water till completely blended. Slightly hand crumble peppers and add to eggs - set aside for a couple of minutes while cooking sausage.
3. Warm tortillas slightly in microwave or oven. Cover with slightly moist cloth to keep from drying out Heat 1/2 the oil in medium skillet. Lightly brown rehydrated sausage in skillet over medium heat. Add FD onions. Cook away any left over water from rehydrating sausage. Set aside.
4. Heat the other half of oil in same skillet, and scramble eggs with peppers. Don't over cook - you don't want the eggs too dry.
5. Taking tortillas one at a time, divide ingredients up evenly, and add in this order:
6. Rehdrated cheese / cooked rice / scrambled egg mixture / FD spinach NOT rehydrated / browned sausage and onion mixture
7. Sprinkle FD spinach (straight from the can NOT rehydrated) on top of egg mixture.
8. Roll tortilla, taking care to tuck in ends.
9. Serve warm with a nice red salsa.
10. Can be wrapped to take for lunch, refrigerated or frozen for later use.
11. Optional: substitute your favorite cheese shredded. Cheddar is nice.
12. Optional: Top with sour cream before rolling / Top with salsa before rolling / Use browned potatoes instead of rice. The sky is the limit.