 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Breakfast sausage and cheese fill these omelets, while salsa and beans round out the plate for a hearty breakfast. 3 eggs per omelet and you will be stuffed! Ingredients:
for the fillings |
8 oz. breakfast pork sausage |
1 cup shredded pepper jack cheese, divided |
for the sauce |
2 cups purchased salsa |
1 (15 oz) can black beans, drained and rinsed |
1/4 cup chopped fresh cilantro |
for the omelets |
12 eggs, divided - (3) per omelet |
4 t. sour cream, divided |
additional |
sour cream |
chopped fresh cilantro |
Directions:
1. Brown the sausage in a skillet; transfer to a paper-towel-lined plate and set aside.
2. Heat salsa in a saucepan over medium heat until warm. Stir in beans and cilantro; keep warm over low heat.
3. Whisk together 3 eggs and 1 Tablespoon sour cream for the first omelet. Pour egg mixture into the skillet and season with salt and pepper. Immediately begin gently shaking the skillet back and forth while making small, quick stirring motions. Reduce heat to low when eggs no longer run but still are moist.
4. Add sausage and pepper Jack cheese filling in a line.
5. To serve, spoon sauce on serving plate. Fold 1/3 of the omelet over the filling, then slide the exposed third of the omelet from the edge of the pan onto a serving plate, folding the rest of the omelet over on the plate.
6. Garnish with a dollop of sour cream and cilantro. Repeat to make 3 more omelets.
|
|