olive oil cooking spray
(12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links, casing removed, sliced
cup tomato salsa
cups egg whites or egg substitute
cup shredded low-fat Cheddar cheese
cup sliced ripe olives
tablespoons chopped fresh cilantro
salsa, if desired
Heat oven to 400°F.
Stack corn tortillas and cut into quarters. Cut quarters in half 8 wedges for each tortilla (and a total of 24 wedges). Spray muffin cups with cooking spray.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place links on hot skillet. Turn occasionally and cook approximately 12 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer in the middle and ends of links. Crumble.
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 that the wide edges will be overlapping in the bottom of the cup, by about 1/2-inch. The tortilla wedge points will extend outside of the cup, about 1/2-inch straight up. Repeat with remaining. Place about 1 1/2 tablespoon sausage (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage.
Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup.
Bake 10 minutes or until eggs are just set. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate. Sprinkle each "muffin" with cheese.
Top each muffin with few olive slices and sprinkle with cilantro. Serve with extra salsa, if desired.