Ingredients
6
6 servings
- •⅔ cup rice vinegar
- •2 tablespoons water
- •½ teaspoon salt
- •½ teaspoon white sugar
- •1 cup thinly sliced red onion
- •1 pound mild breakfast sausage
- •1 (4 ounce) can Ortega® Diced Green Chiles, drained
- •2 (8 ounce) bottles Ortega® Mild Taco Sauce
- •½ cup water
- •2 (5.8 ounce) packages Ortega® Yellow Corn Taco Shells (about 24 taco shells total), broken into pieces
- •6 large eggs
- •¾ cup shredded white Cheddar cheese
- •2 tomatoes, diced (Optional)
- •¼ cup thinly sliced radishes (Optional)
Instructions
- In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
- Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
- Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
- Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.
Nutritional Facts
Per 6 servings
- Calories: 630
- Carbohydrate: 48g
- Fat: 38g
- Fiber: 6g
- Protein: 25g
- Sugar: 8g
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