Farmer's Market Breakfast Tacos - recipe courtesy Alisa DeMarco

Serves 4

8 eggs (Triple S Farms)
¼ cup milk or cream
1 pound of breakfast bulk sausage (Triple S Farms)
8 flour tortillas
6 oz. fresh chevre (Prairie Fruits Farm)
1 tablespoon butter
2-3 oz sprouts (micro-cilantro) (Tiny Greens)
Salsa, recipe follows

Whisk eggs with milk and season with salt and pepper. Heat a large cast-iron or nonstick skillet on medium-high and brown sausage until fully cooked. Drain excess fat and add butter.
Pour in eggs and scramble for about 3 minutes or until set yet still creamy.
Heat up your flour tortillas in a separate pan or on top of a gas burner until slightly golden on both sides. Divide eggs and sausage between tortillas and top with several spoonfuls of salsa and fresh chevre.
Add micro cilantro or sprouts if desired.

Market Salsa

1 pound fresh heirloom tomatoes, chopped
1 small chili pepper, seeds removed and minced (Tohmanous Farm)
1 cup cilantro leaves, chopped roughly
2 cloves garlic, minced
¼ cup diced red onion
Salt to taste
Juice of 1 lime