Yield: 4 servings

2 oz. butter
8 oz. breakfast turkey sausage links, ¼-inch dice
1 tsp. chili powder
8 eggs
to taste, salt and pepper
4 oz. shredded jack and cheddar cheeses
4 oz. sautéed yellow onions
4 oz. sautéed green and red peppers
4 oz. crisp corn tortillas
4 oz. queso fresco
4 avocado slices
4 cilantro sprigs
12 oz. salsa 

Saute the sausage and chili powder in butter to a light brown over medium-high heat. Reduce the heat and add the eggs, salt and pepper, and scramble until large clumps start to form. Add the cheese, onions and peppers, and continue to scramble. When the eggs are scrambled but still soft, add the crispy corn tortillas. Sprinkle the top of each portion with 1 oz. of queso fresco. Garnish each serving with avocado and cilantro. Serve each portion in a hot 6-inch cast-iron skillet with salsa on the side.