Turkey Sausage Migas
• 8 oz Butterball Breakfast Turkey Sausage Links, 1/4 diced
• 2 oz Butter
• 1 tsp Chili powder
• 8 ea Eggs
• Salt and pepper to taste
• 4 oz Monterey jack and cheddar cheese blend, shredded
• 4 oz Yellow onions, sauté ed
• 4 oz Green and red peppers, sauté ed
• 4 oz Corn tortillas, crisp
• 4 oz Queso fresco
• 4 slices Avocado
• 4 sprigs Cilantro
• 12 oz Salsa
Directions
- Sauté the diced breakfast sausage and chili powder in butter to a light brown over medium-high heat.
- Reduce the heat and then add the eggs, salt and pepper, and scramble until large clumps start to form. Add the cheeses, onions and peppers, and continue to scramble.
- Add the crispy corn tortillas when the eggs are scrambled but still soft. Sprinkle the top of each portion with 1 ounce of queso fresco. Garnish each serving with a slice of avocado and a sprig of cilantro.
- Serve each portion in a hot 6-inch cast-iron skillet with 3 ounces of salsa on the side.
Your Partner in Culinary Excellence
Customer Portal