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Chilaquiles-Style Sausage and Eggs
Recipes
Chilaquiles-Style Sausage and Eggs
6 servings
55 minutes total (Active 25 minutes)

Ingredients

  • Cooking spray
  • 6 flour tortilla bowls
  • 6 oz pepper Jack cheese
  • 1 ½ cups frozen potatoes O’Brien
  • 6 oz chicken (or breakfast) sausage
  • 1 (4 oz) can diced green chiles
  • 1 ½ cups egg substitute (or 6 large eggs)
  • ⅔ cup + 2 tablespoons half-and-half, divided
  • ½ cup plain whole milk Greek yogurt
  • 1 tablespoon chipotle pepper sauce

Steps

    1. Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray; place tortillas in baking dish. Shred cheese (1 ½ cups). Microwave potatoes on HIGH for 1–2 minutes or until thawed.
    2. 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.
    3. Drain chiles well. Whisk eggs and ⅔ 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.
    4. Combine yogurt, pepper sauce, and remaining 2 tablespoons half-and-half; drizzle over egg mixture. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 20g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 890mg, Total Carb 21g, Fiber 1g, Sugars 4g, Protein 25g, Calc 25%, Vitamin A 15%, Vitamin C 10%, Iron 10%