Good Morning, Cinco de Mayo

Good Morning, Cinco de Mayo
Co-op: Dixie EC
  • 1 pound ground sausage (I used hot venison)
  • 2 14.5-ounce cans chopped tomatoes
  • 2 16-ounce cans pinto beans
  • 1 tablespoon taco seasoning
  • 1 teaspoon salt
  • 4 eggs
  • 1 8-ounce package mozzarella cheese, shredded

Cook and crumble the sausage in a skillet. Drain off any excess grease. Add the two cans of tomatoes and the two cans of the beans. Do not drain the tomatoes or beans. Add the taco seasoning and salt. Simmer and stir all of this together until the liquid has reduced. Using a big spoon, make 4 pits in the sausage, bean and tomato mixture. Crack one egg in each pit. Place lid on the skillet and simmer/steam on low until the egg whites have set. Sprinkle the whole bag of mozzarella cheese over the cooked dish. Place the lid back on and steam until the cheese is melted. Makes 4 hearty servings and takes about 20-25 minutes to prepare. A great breakfast or brunch recipe.



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