Breakfast Enchilada Bowls

Name: Breakfast Enchilada Bowls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 cup Hungry Jack dehydrated potatoes (48g (or 2 cups cooked potatoes)); 0.5 cup hot water; 28 ounce can red enchilada sauce; 10 corn tortillas; 16 ounce pkg. turkey breakfast sausage; 1.5 cup liquid egg whites; 10 tablespoon low fat cottage cheese; 0.5 teaspoon salt; 0.25 teaspoon pepper; 1.25 cup reduced fat Mexican cheese blend (shredded (5 oz.))

5 servings

Ingredients

Hungry Jack dehydrated potatoes)
48g (or 2 cups cooked potatoes
1 c
hot water
½ c
can red enchilada sauce
28 oz
corn tortillas
10
pkg. turkey breakfast sausage
16 oz
liquid egg whites
1 ½ c
low fat cottage cheese
10 tbsp
salt
½ tsp
pepper
¼ tsp
reduced fat Mexican cheese blend)
shredded (5 oz.
1 ¼ c

Directions

1
Add the dehydrated potatoes and hot water to a bowl or jar with a lid placed gently on top. Set aside to let cook.
2
In a pan cook the breakfast sausage until no longer pink. Strain out any excess grease.
3
Add the rehydrated potatoes and cook until potatoes are slightly toasted.
4
Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
5
In a medium size mixing bowl combine the egg whites, cottage cheese, salt, and pepper.
6
Microwave tortillas 30-60 seconds, or until soft or cook right over your gas flame until toasty.
7
To each bowl add 1/4 cup of enchilada sauce and 1 cooked tortilla. Add 1/5 of the cooked breakfast sausage with the potatoes mixed in to each bowl. Top with 1/5 of the egg white mix (a little more than 1/2 cup per bowl) and another 1/4 cup of enchilada sauce. Layer on the second tortilla, another 1/4 cup of sauce, and 1 ounce of the cheese.
8
Bake for 30-40 minutes or until the sauce is bubbling.
9
Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.