1 tablespoon vegetable oil
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
5 tablespoons water
1 tablespoon butter
Salt and pepper to taste
1 cup Mexican cheese blend, shredded
12 small corn tortillas, warm
3 scallions, finely sliced
1 tomato, diced
1/4 cup Mexican crema or sour cream
2 tablespoons Cotija or Parmesan cheese, grated
Hot sauce to taste
Add vegetable oil to small frying pan, warm over high heat. Add sausage to pan and cook, stirring occasionally, until brown and crunchy, about 10 minutes. Remove with slotted spoon to drain on paper towel-lined plate; set aside.
In medium-sized bowl, combine eggs and water; whisk until eggs are smooth. In medium frying pan over very low heat, melt butter. Add eggs; season with salt and pepper. Cook slowly, dragging wooden spoon across the bottom of the pan when curds begin to form, about 5-7 minutes. Continue cooking, stirring occasionally, until eggs just barely begin to set. Add shredded cheese and sausage; continue cooking until cheese melts and eggs are no longer runny, about a minute more.
To assemble tacos, place a few spoonfuls of egg on a tortilla. Top with scallions, tomato, crema, and sprinkle with cotija or parmesan cheese. Serve with hot sauce.