The Pioneer Woman Cooks (17 page)

2. Next, add the Basic Breakfast Potatoes and bell peppers and stir to combine. Cook over low heat for 5 minutes, stirring occasionally. (If I were living in a tiny apartment in Chicago by myself, I’d add in a whole bunch of chopped mushrooms. But my family doesn’t do mushrooms.)

3. Crack the eggs into a bowl. Add the seasoned salt, pepper, and half-and-half and whisk to beat the eggs lightly. (If I didn’t have four children under the age of twelve, I’d sprinkle in some cayenne pepper and dry mustard. Yum.)

4. Add the chives and Monterey Jack and stir to combine. (Cotija cheese, a hard Mexican cheese, adds a delightful sharpness. If I were in Chicago, I’d skip on down to my local market and pick up a chunk.)

5. With the heat still on low, pour the egg mixture over the sausage/potato mixture.

6. Now, with a spoon or spatula, very gently stir the mixture. The potatoes will break apart if you stir too much, so go easy.

7. Continue lightly cooking over low heat until the eggs are set.

8. Now taste and adjust the seasonings, adding more seasoned salt, pepper, or cheese if desired.

9. To assemble, warm the stack of tortillas on a paper towel in a microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla. Because I’m a cheese fanatic, I’d go ahead and sprinkle on some more cheese.

10. Tuck in the sides, then roll the tortilla until closed.

11. Wrap in foil sheets and keep warm until ready to serve. Serve with picante sauce to a cattle pen full of hungry children and cowboys. They’ll love you for it.

MORNING SILHOUETTES: MY FAMILY AND THE SUNRISE

Watching from afar, it’s fun to watch the group huddle together to formulate their plan.

All I can see are kids, horses, and cowboys—dark figures against an increasingly brilliant sky.

Invariably, before too long, I’ll see Marlboro Man’s arm point authoritatively in this direction or that.