6
30 minutes
55 minutes
Cooking spray
6 flour tortilla bowls
6 oz Pepper Jack cheese
1 1/2 cups frozen potatoes O’Brien
6 oz chicken (or breakfast) sausage
1 4-oz can diced green chiles
1 1/2 cups egg substitute (or 6 large eggs)
2/3 cup + 2 tablespoons half-and-half (divided)
1/2 cup plain whole milk Greek yogurt
1 tablespoon chipotle pepper sauce
- Preheat oven to 375°F. Coat 13 x 9-inch baking dish with spray; place tortillas in baking dish. Shred cheese (1 1/2 cups). Microwave potatoes on HIGH for 1-2 minutes or until thawed.
- Preheat large, nonstick sauté pan on medium 2-3 minutes. Coat sausage with spray and place in pan (wash hands); cook 3 minutes, stirring to crumble meat. Stir in potatoes; cook and stir 2-3 more minutes and until no pink remains in sausage. Remove pan from heat.
- Drain chiles well. Whisk eggs and 2/3 cup half-and-half in medium bowl until blended; stir in chiles, cheese, and sausage mixture. Spoon egg mixture into tortillas; bake 25-30 minutes or until centers are set and eggs and sausage are 160°F.
- Combine yogurt, pepper sauce, and remaining 2 tablespoons half-and-half; drizzle over egg mixture. Serve.
CALORIES (per 1/6 recipe): 360; TOTAL FAT: 20g; SAT FAT: 9g; TRANS FAT: 0.00g; CHOL: 60mg; SODIUM: 890mg; TOTAL CARB: 21g; FIBER: 1g; SUGARS: 4g; PROTEIN: 25g; CALC: 25%; VIT A: 15%; VIT C: 10%; IRON: 10%
Cooking spray
6 flour tortilla bowls
6 oz Pepper Jack cheese
1 1/2 cups frozen potatoes O’Brien
6 oz chicken (or breakfast) sausage
1 4-oz can diced green chiles
1 1/2 cups egg substitute (or 6 large eggs)
2/3 cup + 2 tablespoons half-and-half (divided)
1/2 cup plain whole milk Greek yogurt
1 tablespoon chipotle pepper sauce
- Preheat oven to 375°F. Coat 13 x 9-inch baking dish with spray; place tortillas in baking dish. Shred cheese (1 1/2 cups). Microwave potatoes on HIGH for 1-2 minutes or until thawed.
- Preheat large, nonstick sauté pan on medium 2-3 minutes. Coat sausage with spray and place in pan (wash hands); cook 3 minutes, stirring to crumble meat. Stir in potatoes; cook and stir 2-3 more minutes and until no pink remains in sausage. Remove pan from heat.
- Drain chiles well. Whisk eggs and 2/3 cup half-and-half in medium bowl until blended; stir in chiles, cheese, and sausage mixture. Spoon egg mixture into tortillas; bake 25-30 minutes or until centers are set and eggs and sausage are 160°F.
- Combine yogurt, pepper sauce, and remaining 2 tablespoons half-and-half; drizzle over egg mixture. Serve.
CALORIES (per 1/6 recipe): 360; TOTAL FAT: 20g; SAT FAT: 9g; TRANS FAT: 0.00g; CHOL: 60mg; SODIUM: 890mg; TOTAL CARB: 21g; FIBER: 1g; SUGARS: 4g; PROTEIN: 25g; CALC: 25%; VIT A: 15%; VIT C: 10%; IRON: 10%
