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Sausage and Egg Breakfast Baskets
Recipes
Sausage and Egg Breakfast Baskets
6 servings
25 minutes total

Ingredients

  • 1 (4-oz) can diced green chiles, well drained
  • 1 cup refrigerated shredded southwest potatoes
  • 1 cup cooked crumbled sausage
  • 1 ½ cups shredded cheddar jack cheese
  • ½ cup + 2 tablespoons milk, divided
  • 6 large eggs, beaten
  • 6 stand-and-stuff flour tortilla shells
  • ½ cup plain Greek yogurt
  • 1 tablespoon chipotle pepper sauce

Steps

    1. Drain chiles well. Combine potatoes, sausage, chiles, cheese, ½ cup milk, and eggs; whisk until blended.
    2. Place each tortilla shell in a separate bowl; spoon even amounts egg mixture into tortillas. Microwave each tortilla on MEDIUM (50% power) for 2–2 ½ minutes or until egg mixture is cooked; let stand to cool. Repeat with remaining tortillas.
    3. Combine yogurt, pepper sauce, and remaining 2 tablespoons milk; drizzle over breakfast baskets. Serve.

Amount per ⅙ recipe serving: Calories 390, Total Fat 24g, Sat Fat 10g, Trans Fat 0g, Chol 225mg, Sodium 720mg, Total Carb 23g, Fiber 0g, Sugars 3g, Protein 20g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 10%