12 soft shell flour tortillas (purchase in refrigerator section) LARGE size
1 lb. mild cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
2 lbs. Mexican sausage (hot Italian sausage can be substituted)
10 lg. eggs
2 tbsp. chili powder
1 c. hot picante sauce
1 c. lite sour cream
2 tsp. salt
1 tsp. white pepper

Separate tortillas and let set until room temperature. Remove casing from sausage. Cook in large skillet until golden brown. Mash and add 1 cup picante sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons chili powder. Simmer, drain, blot dry with paper towel.

In large mixing bowl, add 6 eggs aand 4 additional whites. Whisk nd add sour cream, salt, pepper. (Optional dash of hot picante sauce.) Pour mixture into large skillet (preheated and buttered). Cook as scrambled eggs. Remove, place on paper towel to absorb moisture.

Lay tortillas flat and sprinkle with sausage, eggs and cheese according to taste. Roll up and place in aluminum foil. Heat oven to 350 degrees. Cook 30 minutes or until cheese melts. (May store up to 2 days in refrigerator before serving.)