I’ve grown quite fond of these sorts of breakfasts.  They are of a Southwestern flavor, sorta Tex-Mex.  The Italian sausage I used this time isn’t exactly doing the general theme any favors, it’s crying out for chorizo!  Ah, but I had this little dab of Italian still left and it needed using. (See if you can spot the fennel seeds.)I had a rather limp jalapeno so I tossed it into the mix, along with a shallot I found rolling about in the onion bin.  In a different skillet I cooked a beaten egg, swirling it around so as to be crepe like.  This I cut into ribbons and those went atop a tortilla that was brushed with oil and toasted a bit, prior.  Over the egg went the sauteed sausage and veggies.  I found some pepper jack cheese to cover that.  They went into the toaster oven under the broiler for a few minutes to melt the cheese and then were plated and doused with Cholula hot sauce and sprinkled with ground seasonings.