Friday, May 20, 2011

Taco Muffins

I came across this recipe on Danica's Daily and the original recipe is from The Biggest Loser. I decided to give this a go and try something new. I was concerned that two muffins would keep me full in the mornings. I paired this with some turkey bacon and fruit and it keeps me going until lunch.
Here is my version of the Taco Muffins!

  • 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
  • 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 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 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.


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