Sausage and Egg Street Tacos with Crispy Cheddar Shells

Heat a non-stick skillet over medium heat. Place two mounds of cheddar cheese (60g each) in the pan, spreading them into 6-inch circles. Let them melt and bubble until the edges turn golden and lacy, about 3 minutes. Carefully lift each cheese circle with a spatula and drape it over a suspended spatula handle or wooden spoon to form a curved taco shell shape. Let cool for 2 minutes to stiffen.

In a medium bowl, whisk the eggs with salt and chili powder. Melt the butter in a pan over medium-low heat. Add the pork sausage crumbles and cook for 2 minutes until hot. Pour the whisked eggs directly into the pan with the sausage. Stir constantly for 2 to 3 minutes until soft, scrambled curd folds form and the eggs are fully cooked but still moist.

Spoon the hot scrambled egg and sausage mixture generously into the cooled, crispy cheddar taco shells. Top each with a drizzle of hot sauce and eat immediately with your hands.