- 1/2 cup Bob Evans® Maple Roll Sausage
- 2 (10 inch) flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 large eggs, scrambled
- 1/4 cup green onions, diced
- 1/4 cup tomatoes, diced
- guacamole
- sour cream
- salsa
- Crumble and cook sausage until brown; drain and set aside. Place one flour tortilla in heated 12-inch skillet. Evenly sprinkle cheese over the top of tortilla; place scrambled eggs on top of cheese on one tortilla. Evenly distribute the cooked sausage over the eggs. Allow cheese to melt. Top with diced tomatoes and green onions. Place second flour tortilla on top. Remove from skillet; cut into six equal wedges. Serve with guacamole, sour cream and salsa. Refrigerate leftovers.