Breakfast Sausage Taquitos - 21 Day Fix Style!

These are FANTASTIC! 

I make plenty of them at one time (usually the night before), and they reheat quite well.  Great recipe for "batch-cooking"!  And, family-friendly, too.  If you give them a try, please let me know!

21 Day Fix Breakfast Sausage Taquitos

Ingredients:

4 tbsp. coconut oil

1/3 cup yellow bell peppers, chopped

1/4 cup onion, chopped

3 baby bella mushrooms, chopped

8 oz. Al Fresco Apple Maple Breakfast Chicken Sausage
6 large eggs
1/4 cup salsa
4 large low-carb tortillas
1 cup shredded cheddar cheese
½ tsp. onion powder

1/2 tsp. garlic powder
½ tsp. Italian Seasoning
 Pink Himalayan salt and ground black pepper, to taste

Preheat oven to 400°.  Spray a baking sheet with cooking spray.

In a large sauté pan, heat coconut oil over medium heat.  Add peppers, onion, mushrooms, and sauté under tender.  Add all spices, and season with salt and pepper to taste.

In a separate pan, over medium heat, brown the Al Fresco sausage.  Once the sausage is cooked all the way through, drain and combine with cooked vegetables.

In a large mixing bowl, combine eggs and salsa, and fork whisk until blended.  Add the egg mixture to the meat and vegetable mixture, and cook until the eggs are scrambled.

Lay the tortillas flat, evenly divide the cheese into 4 portions, and put a layer of cheese down the center of each tortilla.  On top, layer one-fourth of the scramble mixture down the center of each one.  Roll the tortillas tightly, packing the ends with any extra scramble mixture. 

Place rolled tortillas on baking sheet, fold side down.  They should not be touching.  Spray the tops of the taquitos with cooking spray.  Use additional spices to sprinkle the top of each tortilla.

 

Bake on the top rack in your oven for approximately 10-12 minutes.  Flip each roll over, spray once again with cooking spray, and cook for 10-12 minutes more, or until nice and crispy on both sides. 

 

Allow to cool and cut each one in half before serving.

 

Makes 4 Servings.  For the 21 Day Fix, each serving = 1 yellow, 1/2 a green, 2 reds, 1 blue, and 1 tsp.

If you would like to participate in one of my monthly 21 Day Fix online accountability groups, get in touch with me here, or email me directly at chrispechulis@gmail.com!

The original inspiration for these was taken from Peace + Love + Low-Carb. 

ALL THE BEST,

Breakfast in a Cup!

 

I love this breakfast!  It is healthy, delicious, and kind of cute.  It looks creative and would be ideal to feed houseguests, too. 

AND, it is also super-versatile.  You could use any combination of vegetables and cheese:  bell peppers and onions, along with some sharp cheddar and a bit of salsa would be SO yummy. 

I used what we had in our refrigerator.

Tortilla Egg-Vegetable Cups

(21 Day Fix-Approved)

2 small corn tortillas (I used 1 Flatout wrap)
2 eggs
A dash of unsweetened almond milk
1/2 cup of chopped spinach
1/4 cup feta cheese
Salt and pepper, to taste

Preheat oven to 350 degrees.

Trim tortillas into a circular shape, with a large glass or small bowl.  The trimmed circle should be larger than your muffin pan "cups".  I used one Flatout Wrap, since my husband had used the tortillas -- I was able to get 2 large circles out of 1 Flatout wrap.  A martini glass was my tool for my "circles".  LOL.  It worked.

In medium bowl, mix eggs, almond milk, chopped spinach, HALF of the feta cheese, and your spices.  Whisk until combined. 

Spray muffin tins with cooking spray.  Push tortilla/Flatout circles down into muffin tins.  Spray with cooking spray. 

Divide egg mixture between the two tortilla cups.  Bake in preheated oven for 10-12 minutes.  Remove from oven, and top with the remainder of your feta cheese.  Bake for an additional 2-3 minutes, until feta is melted and eggs are cooked to your liking.

Enjoy!

(21 Day Fixers: 1 yellow, 1 red, 1/2 a green, 1 blue)


ALL THE BEST,