Spanish Breakfast “Skillet”

 

1 lb. turkey sausage, browned, drained

1 4.5-oz. pkg. tostada shells, broken coarsely

1 medium red bell pepper, chopped

1 medium onion, chopped

1 4-oz. can diced green chilies

1 C. almond milk

12 eggs

1 tsp. sea salt

1/4 tsp. black pepper

1/2 C. crumbled queso fresco

Optional toppings: 2 sliced avocados, 8 oz. non-fat Greek yogurt, 2 C. salsa

 

Spray crock with non-stick spray. In crock, combine browned sausage, tostada pieces, red bell pepper, onion, and green chilies. In a large bowl mix together the almond milk, eggs, sea salt, and black pepper. Pour egg mixture over sausage mixture in crock. Sprinkle crumbled queso fresco over the top. Cover and cook on low for 5-6 hours.