Ingredients

The following ingredients have 4 Servings
  • 24 wonton wrappers
  • 1 Tbsp olive oil
  • 8 links Johnsonville® breakfast sausage
  • 2 cups frozen diced potatoes
  • 1 Tbsp butter
  • 4 medium eggs
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ cup Monterey Jack cheese (shredded and divided)
  • ½ cup cherry tomatoes (quartered)
  • 1 avocado (cubed)
  • fresh chives (to garnish)

Instruction

  • Preheat oven to 350°F.
  • Spray a standard muffin tin with nonstick cooking spray. Place 2 wonton wrappers in each cup.
  • Bake for 10-12 minutes, or until wontons are golden brown. Remove from oven and set aside.
  • Meanwhile, slice each sausage link into ½” pieces. Place olive oil, frozen diced potatoes and sausage in a large skillet over medium-high heat. Cover skillet and cook for 10-12 minutes, stirring once after 5-6 minutes.
  • In a separate skillet, melt butter over medium heat. Whisk together eggs, cumin, salt, pepper and ½ cup of cheese. Pour mixture into skillet and cook, stirring occasionally, for 3-4 minutes, or until eggs are just set.
  • Fill taco cups with cooked eggs, potatoes, sausage, tomatoes and avocado. Garnish with freshly chopped chives before serving.