In a 10 inch non-stick skillet, over medium high heat, place 1 T vegetable oil. Add eggs, Tangy Summer Sausage, salt and pepper. Cook, stirring occasionally, until eggs are cooked and soft (4-6 minutes). Set aside; keep warm.
In same skillet, over medium high heat, place 1 T vegetable oil. Add bell peppers and Anaheim pepper. Cook, stirring frequently until vegetables are slightly soft (3-4 minutes). Add red onion; continue cooking, stirring frequently, until onions are softened (2-3 minutes). Set aside; keep warm.
On one warmed tortilla, down center, layer the following ingredients: ½ cup hash browns, about ½ cup scrambled eggs and Tangy Summer Sausage, ½ cup pepper and onion mixture, ¼ cup shredded cheese, 3-4 slices avocado, and 2 T cilantro. Fold edges over and secure with wooded pick, if desired.
Repeat with remaining tortillas and ingredients. Serve with salsa, sour cream and guacamole, if desired.