Saturday, May 14, 2011

Turkey Egg Muffins

I love these even for dinner! They can be made quite spicy depending on the heat of your salsa. You could also use egg whites but it would require a full dozen which is quite wasteful, in my opinion.
Adapted from a recipe by Jennie-O.

Servings: 6 (12 muffins)
Total time: 20 minutes

3 - 6" tortillas, whole wheat if you can find them
12 turkey sausage links, cooked according to package instructions and cut in half widthwise
12 TB salsa
6-7 eggs, scrambled in a bowl
1/4 cup finely shredded low-fat cheddar cheese for garnish (optional)
2 Tablespoons chopped fresh cilantro for garnish (optional)
Preheat the oven to 400 degrees. 

Stack the tortillas on top of each other on a cutting board. Cut each of them into 8 pieces by cutting them first into quarters, then cutting the quarters in half. Place one tortilla triangle into a muffin tin with the wide side down. Overlap with another tortilla placed the same way. Repeat for all 12 muffins.

Set two halves of a sausage link in each tin, perpendicular to the tips of the tortilla wedges. Put one tablespoon of salsa into each of the cups. Pour a few tablespoons of the scrambled eggs mixture into the muffin tin to fill it about 3/4 full.

Bake for 10 minutes or until the eggs are set. Immediately after removing them from the oven, place on a rack and sprinkle on the cheese and/or cilantro for garnish.

How to place the tortilla wedges

Filling the cups. Try not to overfill them because they won't cook all the way.

The final product!

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