Nutritional Information
| Calories | 190 | Fat | 11g |
| Protein | 12g | Cholesterol | 45mg |
| Carbohydrates | 9g | Sodium | 560mg |
| Fiber | 2g | Saturated Fat | 3.5g |
| Sugars | 1g |
Ingredients
3 corn tortillas
olive oil cooking spray
1 (12-ounce) package JENNIE-O® Turkey Breakfast Sausage Links
½ cup tomato salsa
2¼ cups egg whites or egg substitute
¼ cup shredded low-fat Cheddar cheese
¼ cup sliced ripe olives
2 tablespoons chopped fresh cilantro
fat-free refried beans, if desired
salsa, if desired
fresh melon slices, if desired
Directions
Heat oven to 400°F. Stack the corn 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 muffin cup with olive oil cooking spray.
Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
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 ½-inch. The tortilla wedge points will extend outside of the cup, about ½-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. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate. Sprinkle each "muffin" with cheese. Top each muffin with few olive slices and sprinkle with cilantro. Serve with hot refried beans, extra salsa and melon slices, if desired.
Always cook to an internal temperature of 165°F.
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