Instructions

1. In a medium bowl, whisk together eggs and heavy cream. Set aside.
2. In a large skillet, cook bacon until crisp. Remove and drain on paper towels.
3. Drain excess fat if needed. Add sausage and cook through. Remove and drain.
4. Add onion, bell pepper, and jalapeños to skillet. Cook 3–4 minutes until softened. Set aside.
5. Wipe skillet clean. Add 1 tbsp butter over medium-low heat. Pour in egg mixture and scramble until fluffy and set. Remove from pan.
6. Butter one side of each tortilla. Place one buttered tortilla (butter-side down) in the skillet over medium heat.
7. Layer with 1/2 cup cheese, scrambled eggs, bacon, sausage, vegetables, and a bit more cheese if desired.
8. Top with a second buttered tortilla (butter-side up). Cook 2–3 minutes per side, or until golden brown and crispy.
9. Slice into quarters and serve with pico de gallo if desired.