Recipe by The Kitchen at Johnsonville Sausage
"For those wanting a bit more spice to start the day, there's nothing better then perfectly portioned tasty tortilla cups! These cups are packed with the wonderful flavors of eggs, cilantro, red bell pepper and Mexican cheese. For the added kick, Johnsonville Hot & Spicy Breakfast Sausage Links are used to give you the needed heat to wake up your taste buds and get you going. Serve with your favorite salsa for an added bonus to your morning fiesta."
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1 (12 ounce) package
Johnsonville® Hot & Spicy Breakfast Sausage Links
9 (6 inch)
shredded Mexican blend cheese, divided
finely chopped sweet red bell pepper
finely chopped fresh cilantro
We really loved this recipe. For taste as the recipe is written half of the people that I prepared it for gave it a four and half the people a five. I prepared half as the recipe stated and half I added some chopped green onion and fresh jalapeno. I personally thought the green onion and jalapeno added much more flavor that worked well with the ingredients. Keep in mind that the egg mixture is not necessarily going to cover all of the chopped ingredients when you pour it in the tin. I pressed the filling in slightly, but, as the cups cooked the eggs puffed up cooked perfectly. Mine did take about 4-5 extra minutes to fully cook the egg. I noticed that the recipe did not list the amount of milk to use in the ingredients, but, it was listed to use in the directions. I looked on the Johnsonville website and it said to use 1/2 cup of milk. It does take some time to press all the tortillas into the cups, but, as the recipe states makes sure you firmly press them in to mold to the muffin tin. If not, you will have egg leak through the tortilla cup. The bottom of the tortilla will stay softer, but, the tops have a good crunch. It was a nice change from a typical muffin cup and we will make again.
I made a similar recipe to this before (Antojitos)and I kept that in mind while making these. I used 6 tablespoons milk. I used bacon vs. sausage. I didn't cut the tortillas into triangles. I kept them whole and made them into cups (use a biscuit cutter). These were good. I will try again with cream cheese.
First, it doesn't say how much milk to use and I think I may have overdone it slightly because once I poured the egg mixture into the cups it leaked out of the tortillas into the pan. I would suggest either using milk sparingly or maybe using just one smaller-diameter tortilla in tart pans.
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Tortilla Cups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 158
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