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.

Ingredients

• 6 frozen buttermilk waffles
• 6 tablespoons chocolate-hazelnut spread
• 1 ½ cups mixed fresh berries (such as strawberries, blackberries, raspberries, and blueberries)
• 6 teaspoons whole milk plain Greek yogurt

Steps

1. Microwave waffles on HIGH 1 minute or until warm. Coat 1 side of each waffle with 1 tablespoon chocolate-hazelnut spread; top with ¼ cup berries.
2. Fold waffles in half over filling; top each with 1 teaspoon yogurt. Serve.