Ingredients

VARIATIONS	SOUTHWEST	BROCCOLI-CHEDDAR
Eggs and seasonings	3 eggs 1 tsp (5 mL) Southwestern Seasoning Mix	3 eggs 1 tsp (5 mL) Italian Seasoning Mix
Cheese	3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)	3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)
Filling	1 link (3 oz/90 g) fully cooked jalapeño chicken sausage 2 tbsp (30 mL) canned diced green chilies	1 link (3 oz/90 g) fully cooked apple & Gouda chicken sausage 1 cup (250 mL) fresh broccoli florets
Mix-ins	¼ cup (50 mL) reduced-sodium black beans, drained and rinsed	None
Tortillas	Oil for spraying pan and tortillas 14 fajita-sized (6"–8"/16–20 cm) flour tortillas	Oil for spraying pan and tortillas 14 fajita-sized (6"–8"/16–20 cm) flour tortillas
Optional toppings	Chopped cilantro, fresh lime, shredded cheese, sour cream, salsa, or guacamole	Chopped parsley or shredded cheese

Directions

Choose a variation. Preheat the oven to 400°F (200°C). Spray the Large Bar Pan with oil using the Kitchen Spritzer.
Crack the eggs into the Ceramic Egg Cooker. Add the seasoning mix. Cover and shake to combine. Microwave, covered, on HIGH for 1 minute and 10 seconds and stir. If the eggs are still runny, continue to microwave for 20-second intervals, stirring after each interval, until the eggs are cooked through.
Grate the cheese with the Microplane^® Adjustable Coarse Grater over the Classic Batter Bowl.
Cut the chicken sausage into three pieces. Place the sausage pieces in the Manual Food Processor and process until finely chopped. Add the remaining filling ingredients and cooked eggs and process until finely chopped. Carefully remove the blade and transfer the mixture to the batter bowl. Add the mix-ins.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or until warmed.
To create the roll-ups, arrange the tortillas on a large cutting board or a Pastry Mat. Use the Small Scoop to place two scoops of filling along the bottom of the tortilla. Tightly roll the tortilla around the filling. Repeat with remaining tortillas and filling.
Place the roll-ups, seam-side down, on the pan and spray the tops with oil. Bake for 8–10 minutes, or until the edges are light golden brown. Serve with optional toppings.

Yield:

14 servings of 1 roll-up

Nutrients per serving:

U.S. Nutrients per serving (1 Southwest Taco Roll-Up): Calories 140, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 0 g, Protein 6 g U.S. Nutrients per serving (1 Broccoli-Cheddar Taco Roll-Up): Calories 130, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 6 g

Cook's Tips:

These taco roll-ups make an easy grab-and-go breakfast. Freeze the cooled, baked roll-ups in an airtight container or resealable plastic bag for up to a month. Microwave the frozen roll-ups on HIGH for 45–60 seconds, or until the centers reach 165°F (74°C).