Ingredients
8 ounces bulk lean turkey breakfast sausage1/2 cup canned diced tomatoes and green chiles6 corn tortillas (6 inches)1/2 cup shredded Monterey Jack cheese1/4 cup shredded pepper jack cheese2 green onions, chopped6 large eggs3/4 cup fat-free milk3/4 teaspoon paprika1/4 teaspoon ground cuminOptional: Reduced-fat sour cream, salsa and additional chopped green onions
Preparation
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes.
Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with half the tortillas. Sprinkle with half each of the following: sausage mixture, cheeses and green onions. Repeat layers.
In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until just set, 30-40 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.
