Three extra large eggs into a blender and whipped to a froth. Add in half a dozen hearty dashed of Texas Pete, a little salt, coarsely ground black pepper and chili powder and whip for another 30 seconds.
Poured into a large omelet pan coated with a little sausage grease. After flipping, add in some chopped red onion, jalapeño peppers and shredded cheddar and pepper jack cheese.
Then served with rye toast liberally cover with fresh blackberry preserves and hot (spicy) sausage patties, grits and a big glass of orange-pineapple juice.