• 2 teaspoons olive oil
• 10 ounces Polidori Andouille or Italian Sausage
• 2 cups green onions sliced
• 1 tablespoon fresh thyme chopped
• 4 garlic cloves minced
• 4 1/2 cups fat-free milk
• 1 1/2 cups quick-cooking polenta uncooked
• 1/4 teaspoon salt
• 4 ounces cheddar cheese shredded
• 1.75 ounces Parmigiano-Reggiano cheese grated
• 2 teaspoons hot pepper sauce
• 4 large eggs lightly beaten

• 3 tablespoons coconut oil divided, for cooking
• 2 small/medium sweet potatoes chopped into small pieces about 1/2 inch
• 1 medium onion chopped
• 1 small/medium red, orange, or green bell pepper chopped
• 1/2 pound Polidori Italian Sausage
• 1/4-1/2 teaspoon paprika or smoked paprika
• sea salt and black pepper
• 1 pinch red pepper flakes optional, for sausage
• 4 eggs
• scallions thinly sliced, for garnish

• 1 pound Polidori Hot Italian Sausage
• 2 tablespoons butter
• 4 green onions thinly sliced
• 2 tablespoons fresh cilantro chopped
• 14 large eggs beaten
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 8 flour tortillas 8-inch tortillas
• 1 cup Monterey Jack cheese with jalapeños shredded cheese

Cheese Sauce

• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk
• 2 cups cheddar cheese shredded
• 1 can green chiles 4.5 ounce can, chopped, undrained
• 3/4 teaspoon salt