What You Will Need:
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store® Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half widthwise
2-1/4 cups liquid egg white or egg substitute
12 Tablespoons roast tomato salsa (or your favorite salsa)
1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese
2 Tablespoons chopped fresh cilantro
1/4 cup sliced ripe olives
1 non-stick muffin pan
Low-fat or fat free refried beans (optional)
Extra salsa (optional)
Directions:
Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (and a total of 24 wedges). Spray each muffin cup with olive oil cooking spray.
To assemble place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch. The tortilla wedge points will extend outside of the cup, about 1/2 inch straight up. Repeat for the other muffin cups.
Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup.
Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate.
Working quickly, sprinkle each "muffin" with one teaspoon of cheese. Top each muffin with few olive slices and a sprinkle of fresh cilantro. Serve hot with low-fat or fat free refried beans, extra salsa and/or light sour cream if desired.
Nutrient Information for one 2-"taco" serving:
Calories: 231
Protein: 20 grams
Carbs: 6 grams
Fat: 12 grams
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