When your tailgate is slated to last from sun-up to sun-down, start the day right with a filling, flavorful breakfast. Time out! Go leaner and make a substitution— 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.

Recipe by Oxmoor House August 2012

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Oxmoor House

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tortillas loosely with aluminum foil, and place in a 250° oven for 10 minutes.

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  • Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.

  • Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)

  • Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.

  • Note: To lighten, substitute 1 1/2 cups egg substitute for eggs and reduced-fat pork sausage for sausage.

Source

Southern Living The Official SEC Tailgating Cookbook

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