Breakfast

Taco Muffins is for Breakfast.

Taco Muffins takes 15 minutes to prepare.

Taco Muffins takes 20 minutes to cook.

Taco Muffins makes 6 servings.

The ingredients for Taco Muffins are:

3 small corn tortillas
12 Jennie-O Turkey Breakfast Sausage Links, cooked according to package directions
2-1/4 cups liquid eqq white
1/4 cup shredded fat free mozzarella cheese
12 tablespoons of your favorite salsa
1 non stick muffin pan
olive oil cooking spray

Here is how you make Taco Muffins:

Preheat oven to 400 degrees Fahrenheit 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 spray. 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 ? inch. The tortilla wedge points will extend outside of the cup, about ? 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 2 tablespoons (the original recipe calls for 3 tablespoons) of egg white into each muffin cup. Bake 15 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. Distribute 1/4 cup cheese on each muffin and bake in oven for an additional minute or until the cheese is melted. Carefully remove "muffins" from pan and place two on each serving plate. Optional: serve with low-fat or fat free refried beans, extra salsa, or fresh melon slices. Serving Size: 2 taco muffinsNumber of Servings: 6Recipe submitted by SparkPeople user JAYNET1.

The nutritional information for Taco Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 344.4

• Total Fat: 22.4 g
• Cholesterol: 90.8 mg
• Sodium: 959.0 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.3 g
• Protein: 24.2 g