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In this zesty Mexican-inspired recipe, queso fresco cheese, peppers, onion, chicken sausage, and eggs are cooked up with crisp corn tortilla pieces, and garnished with jalapeño and cilantro. You may not be able to eat this with your hands like a breakfast tortilla wrap, but trust us--you'll enjoy every forkful!

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Place corn tortillas on a baking sheet. Bake for 6 to 8 minutes or until crisp. Break into coarse pieces; set aside.

  • Cook sausage, bell pepper, onion, and chile pepper in a very large skillet over medium heat for about 6 minutes or until the vegetables are tender and the sausage is browned.

  • Add eggs, salt, queso fresco (or Monterey Jack), and the broken tortilla pieces. Cook without stirring, until the mixture begins to set on the bottom and around the edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Immediately remove from heat. If desired, garnish with slices of fresh jalapeño pepper and sprigs of fresh cilantro before serving.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Poblano peppers are milder than jalapeños. Choose the pepper for the spice level you prefer.

Nutrition Facts

1 1/2 cups
227 calories; protein 23.8g; carbohydrates 21.8g; dietary fiber 2.8g; sugars 4.1g; fat 4.8g; saturated fat 1.2g; cholesterol 32.5mg; vitamin a iu 2645.1IU; vitamin c 112.8mg; folate 2.8mcg; calcium 137mg; iron 4.1mg; magnesium 38.3mg; potassium 389.3mg; sodium 558.2mg.

2 1/2 lean protein, 1 1/2 starch, 1/2 vegetable