Turkey Taco Muffins
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store Turkey Breakfast
Sausage Links, cut in half widthwise
1/2 cup tomato salsa
2 1/4 cups liquid egg white or egg substitute
1/4 cup (1 ounce) finely shredded
low-fat Cheddar cheese
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
12 tablespoons of your favorite salsa
1 non-stick muffin pan
Lowfat or fat free refried beans (optional)
Extra salsa (optional)
Fresh melon slices (optional)
1. Heat oven to 400 degrees F.
2. Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for
each tortilla (and a total of 24 wedges). Spray each muffin cup with olive oil cooking
3. To assemble: Place one tortilla wedge in each muffin cup, with the widest side at the
bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup
so that the wide edges will be overlapping in the bottom of the cup, by about ½ inch.
The tortilla wedge points will extend outside of the cup, about ½ inch straight up.
Repeat for the other muffin cups. Place two sausage halves (from one whole link) in
each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the
sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup.
Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly
puffed. Carefully remove "muffins" from pan and place two on each serving plate.
4. Working quickly, sprinkle each "muffin" with one teaspoon cheese. Top each muffin
with few olive slices and a sprinkle of fresh cilantro. Serve hot with lowfat or fat free
refried beans, extra salsa and fresh melon slices.
Makes 6 Servings (2 Taco Muffins Per Serving) 5 Points Plus Per Serving
Calories 231; Total Fat 12g; Sodium 515mg; Total Carb 6g; Dietary Fiber 1g; Protein 20g