- 2-4 Leftover Tiefenthaler Cheesy Potato Bratwurst slice up to bite size
- 1/2 jar Tiefenthaler’s Medium Green Chili Salsa
- 5 eggs, beaten
- 8 (10 inch) flour tortillas
Place leftover bratwurst in a skillet with a little bit of hot oil. Get the bratwurst heated up good then remove from heat and transfer to a bowl. In the bowl with the brats add the salsa, mix well. Cook/scramble eggs in the skillet. Add eggs to bratwurst/salsa mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.