Tuesday, March 3, 2009

Vegetarian Chorizo and Egg Tartlet

1 package of refrigerator crescent rolls (I used store brand)
2 links LightLife Vegetarian Chorizo Links, diced
2 organic large eggs
2 tbsp picante sauce or smooth salsa (I use fresh salsa from my favorite local place)

Preheat oven to 375 degrees. Spray inside of muffin tins with cooking spray. Place one crescent roll inside of each muffin tin. I put the wider corner into the bottom of the tin and used the thinner corners to wrap around the inside of the tin to almost create a bowl. Don't waste time ensuring all of the inside of the tin is covered, it will cover when baking.

Bake rolls for 3-5 minutes until they firm up a bit. Meanwhile, mix sausage, eggs and salsa together. Remove rolls from oven and fill centers with mixture. Bake for an additional 10-15 minutes until egg is set.

Based on my ingredients, the nutritional information was 153.5 calories, 9.25 grams of fat, .25 grams of fiber and 8.5 grams of protein per roll. You can lighten the recipe by using reduced fat rolls and egg substitutes.


Caroline said...

I didn't know that Vegetarian Chorizo existed! Interesting.

Anonymous said...

and I am also intrigued by vegetarian chorizo.

C.G. the Foodie said...

This brand is a harder chorizo that holds it's shape. There is also another brand called Soyrizo that is a softer faux-chorizo that blends really well with scrambled eggs for a brekkie burrito.

Anonymous said...

How unique! I've never seen a vegetarian chorizo. It sounds great!

Donna-FFW said...

How very intriguing. Vegetarian chorizo, never heard of it. I would love to try it. This recipe sounds delicious.

