Mexican Chilaquiles with Turkey Sausage
< 45 minutes
6 to 8
2 tablespoons vegetable oil
1 clove garlic, minced
1 cup chopped onion
1 cup chopped green bell pepper
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 box (8 ounces) BUTTERBALL® All Natural Fully Cooked Turkey Breakfast Sausage Patties or Links, diced or chopped
1 can (4 ounces) diced mild green chiles, drained
2 cups tortilla corn chips
8 eggs, beaten
2 cups (16 ounces) shredded Cheddar cheese
2½ to 3 cups salsa (optional)
Sour cream (optional)
- 1.Heat oil in oven-safe nonstick or cast iron skillet over medium-high heat. Add garlic, onions and bell pepper; cook until golden brown. Season with chil powder, salt and black pepper.
- 2.Fold in sausage, chiles and corn chips. Remove from heat.
- 3.Preheat oven to 375°F.
- 4.Pour eggs over ingredients in skillet; sprinkle with cheese. Bake 25 to 30 minutes or until golden brown and firm in center. Remove from oven; let stand 3 minutes. Serve with salsa and sour cream, if desired.