ground sage and pork sausage
frozen o'brien style hasbrowns
cracked black pepper
shredded colby cheese
prepared chunky salsa
1Crack eggs into medium bowl.
2Add milk and whisk until fully blended (egg mixture should be sunny-yellow). Set aside.
3Crumble sausage into a large fying pan. Cook until slightly browned.
4Add hasbrowns and continue to cook until hashbrowns are soft and starting to brown.
5Pour in egg mixture, tarragon, salt, pepper and paprika. Cook until eggs are firm.
6During the last few minutes of cooking, lay tortillas over the mixture to steam them so they soften up.
7When tortillas are soft, put a healthly line of the egg mixture down the center of the tortilla, top with arugula (washed and patted dry, of course), colby cheese, and salsa.
8Fold two sides of the tortilla inward, then roll tortilla to enclose ingredients. Enjoy!