Equipment

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5 Glass Bowls 32oz. (4 cup) size

1 Half Sheet Pan

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Ingredients

1 cup Hungry Jack dehydrated potatoes (48g)

½ cup hot water

28 oz. can red enchilada sauce

10 corn tortillas

16 oz. pkg. turkey breakfast sausage

1.5 cups liquid egg whites or egg alternative

10 tablespoons low fat cottage cheese (137g) or dairy free alternative

½ teaspoon salt

¼ teaspoon pepper

1.25 cups reduced fat Mexican cheese blend (shredded (5 oz.))

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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 ¼ cup of enchilada sauce and 1 cooked tortilla. Add ⅕ of the cooked breakfast sausage to each bowl. Top with ⅕ of the egg white mix (a little more than ½ cup per bowl) and another ¼ cup of enchilada sauce. Layer on the second tortilla, another ¼ 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.

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Notes:

Egg alternatives are different. Eggs baked into a bread can be subbed with flax, aquafaba, or applesauce. Egg scrambles can be subbed with tofu or bean product substitutes.

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