Breakfast tacos

I first encountered breakfast tacos in San Antonio in the 1970s and became immediately hooked. They're easy to make and great for camping, too.

8 flour tortillas

6 large eggs (egg substitutes or egg whites can be used)

1/2 cup milk (whole or skimmed)

1/2 pound ground chorizo (Mexican hot sausage) or regular ground sausage; or 8 bacon strips

Salsa

Salt and pepper to taste

In large mixing bowl, combine eggs, milk, salt and pepper and completely blend with a whisk or fork. Set aside. Over medium heat, cook sausage or fry bacon in 10-inch or larger skillet. Remove fully cooked meat from skillet and drain on paper towels. Pour off all but just enough grease to scramble eggs.

Wrap tortillas in foil and warm them in the oven at 450 degrees for about 5 minutes. Don't overheat or they will harden at the edges and break when you fold or roll them. One-half teaspoon of water placed in the foil wrapper with the tortillas will help keep them supple.

Scramble egg mixture until fully cooked. Spoon eggs and meat into each tortilla. Add one or two tablespoons of salsa to each or provide as a condiment on the table. Serve with coffee, tea or juice and sliced fresh fruit or whole fresh
berries.