Turkey Taco Muffin Breakfast
Serves 6
his is a great breakfast dish! Wonderful for brunch! And even the kiddies enjoy this Mexican flavor in a unique shape!
INGREDIENTS:
3-[6-inch] sone ground corn tortills
12 turkey sausage links [I used Jimmy Dean brand] cut in half width-wise
12-tablespoons chunky slalsa, heat of your choice
6 eggs, whisked together well
1/4-cup finely shredded low-fat cheddar cheese
1/4 cup sliced ripe olives, green or black [I used green]
non-stick cooking spray
DIRECTIONS:
1. Heat oven t 400-degrees Farenheit.
2. Stack tortillas and cut into quarters, and then in halves agin [1/8 wedges]. Total of 24 wedges. Spray muffin tin with non-stick cooking spray.
3. Place one tortilla wedge in each muffin cup, witht he 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...
...overlapping by about 1/4-inch.
Next, top with te sausage halves...
...two halves per cup, like so.
Next top with 1-tablespoon salsa...
...as shown here.
Now add 3-tablespoons of the egg mixture to each cup.
I used a turkey baster to do this, and found it a quick, mess-free way to accurately divide the eggs among the 12-cups. Works well for me!
Quick, easy and no mess!
Place the baking pan in the oven. Allow to bake for 10-minutes, or until eggs are just set and no longer wiggle. They will be slightly puffed.
While the eggs are baking, shred the cheese....
...and slie the olives.
Remove the pan from the oven and top with olives and cheese, divided evenly among the twelve cups.
Makes 12 Turkey Taco Muffins, two per serving!
Nutritional Stats
Per 2 muffin serving:
Calories: 206
Carbs: 8g
Fats: 11g
Protein: 16g
Sodium: 617mg
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