Ingredients (4 servings)

• 1 10 Oz Can Rotel
• 1/2 White Onion – Diced
• 1 Green Bell Pepper – Diced
• 2 Jalapenos – Diced
• 3 Hot Dogs – Halved and Diced
• 6 Tostada Shells
• 8 Eggs
• 1/2 Cup Pepper Jack Cheese – Shredded
• 1/4 Tsp Cumin
• 1/4 Tsp Chili Powder
• 1/4 Tsp Oregano
• 1/4 Tsp Ground Black Pepper
• 1/4 Tsp Salt
• 1/8 Tsp Garlic Powder
• Taco Bell Fire Sauce

Directions

1. Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
2. Break the tostada shells into one inch pieces.
3. Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
4. While you are sautéing, crack the eggs in a bowl and whisk them together.
5. Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
6. Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
7. When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
8. Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.