Olé Tortilla Cups
Breakfast Sausage Skillet
with Sautéed Tomatoes and Basil
Servings: 3 to 4
Prep Time: 10 minutes
Cook Time: 25 minutes
2 medium red skinned potatoes, (about 3/4
pound) cut into thin wedges
1 small onion, sliced
1 teaspoon rosemary, dried or fresh
2 tablespoons olive oil
1 12-ounce package Johnsonville
Original Recipe Breakfast Sausage, divided
1/2 pint grape tomatoes, (about 1 cup)
1/3 cup shredded Gouda cheese
2 to 4 large eggs, poached, fried or scrambled
1/4 cup slivered fresh basil leaves
Salt and pepper to taste
In bowl, combine potato wedges, onion slices,
rosemary and olive oil. Toss together.
In large skillet over medium heat, add potato
mixture and cook for 5 minutes. Add half the
sausages to pan and continue cooking another 10 to
12 minutes, turning occasionally to evenly brown
ingredients.
Add tomatoes, stir to combine and heat through
allowing the tomatoes to brown slightly and burst,
about 3 minutes.
Remove from heat and sprinkle with shredded
Gouda cheese, and top with eggs and a sprinkling of
fresh basil.
Servings: 12
Prep Time: 30 minutes
Bake Time: 18 minutes
1 12-ounce package Johnsonville Hot & Spicy or
Original Recipe Breakfast Sausage
9 flour tortillas (6 inches), at room temperature
(thicker, home-style tortillas work best)
2 cups (8 ounces) shredded Mexican blend cheese
6 eggs
1/2 cup milk
1/4 cup finely chopped red bell pepper
1/4 cup chopped cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Salsa
Preheat oven to 350°F.
Cook sausage according to package directions; cut into
small pieces and set aside.
Coat muffin pan and both sides of tortillas with cooking
spray. Cut tortillas into quarters. Arrange three tortilla pieces in
each muffin cup, overlapping to fit. Press tortillas gently and
firmly into muffin pan. (Tortillas should stick up higher than
muffin cup sides.) Arrange half of the cheese in tortilla-lined
muffin cups. Top with sausage and the remaining cheese.
In a bowl, combine the eggs, milk, bell pepper, cilantro, salt
and pepper. Carefully pour into cups. Bake for 18 to 20 minutes
or until eggs are set.Serve with salsa if desired.
West Virginia Farm Bureau News
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