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Breakfast Sausage Quesadillas

Breakfast Sausage Quesadillas

Southern Living AUGUST 2004

  • Yield: Makes 6 servings

Ingredients

  • 1 (12-ounce) package 97% fat-free ground pork sausage
  • Vegetable cooking spray
  • 1 to 2 teaspoons hot sauce
  • 1 (15-ounce) container Southwestern-flavored egg substitute
  • 1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
  • 6 (10-inch) whole-wheat or white flour tortillas
  • 1/2 cup nonfat sour cream
  • 3 green onions, chopped
  • Salsa (optional)

Preparation

Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until sausage crumbles and is no longer pink. Drain sausage and pat dry with paper towels. Return to skillet and stir in hot sauce; set aside.

Cook egg substitute in a large skillet coated with vegetable cooking spray over medium-high heat without stirring 1 to 2 minutes or until it begins to set on bottom.

Draw a spatula across bottom of skillet to form large curds. Cook 3 to 4 minutes or until thickened and moist. (Do not stir constantly.) Remove skillet from heat.

Spoon sausage, egg substitute, and cheese evenly over half of each tortilla. Fold in half, pressing gently to seal. Lightly coat both sides of tortillas with cooking spray.

Cook in a large skillet coated with cooking spray over medium-high heat, in 3 batches, 3 minutes on each side or until lightly browned and cheese is melted. Top evenly with sour cream, green onions, and, if desired, salsa. Serve immediately.

Note: For testing purposes only, we used Jimmy Dean 97% fat-free sausage and EggBeaters Southwestern.

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Breakfast Sausage Quesadillas recipe

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