Turkey Taco Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 227.5
  • Total Fat: 11.8 g
  • Cholesterol: 46.9 mg
  • Sodium: 660.8 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 20.2 g

View full nutritional breakdown of Turkey Taco Muffins calories by ingredient
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This is from the Jennie-O website. I saw it on the biggest loser. This is from the Jennie-O website. I saw it on the biggest loser.
Number of Servings: 6


    3 (6-inch) stone-ground corn tortillas
    12 Jennie-O Turkey breakfast sausage links, cooked
    1/2 cup tomato salsa
    2 1/4 cup egg substitute
    1/4 cup shredded low-fat cheddar cheese
    1/4 cup sliced ripe olives
    2 tbsp chopped fresh cilantro
    12 tbsp salsa
    Lowfat/Fat-free refried beans (optional)


Heat oven to 400.

Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (a total of 24 wedges). Spray each muffin cup with olive oil cooking spray.

Place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so the the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch straight up. Repeat for the other muffin cups. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla edges. Place a tablespoon of salsa on top of the sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Batke 10 minutes or untils eggs are just set and no longer wiggle. They will be slightly puffed. Carefully remove muffins from pan and place two on each serving plate.

Sprinkle each with one teaspoon cheese. Top each with a few olive slices and a sprinkle of fresh cilantro. Serv hot with lowfat/fat-free refried beans, extra salsa and fresh melon slices.

Number of Servings: 6

Recipe submitted by SparkPeople user MOMNGUITARMAN.

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