Breakfast Tostadas with Chicken Sausage

4-6

Servings

15 mins

Prep Time

25 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
	Avocado Lime Sauce:
1 cup	Cilantro, roughly chopped
1	Medium avocado, peeled and seed removed
1/2	Jalapeno, chopped
1/4 cup	Sour cream
1/4 cup	Lime juice
1 Tbsp.	Oil
1 Tbsp.	Water
1/2 tsp.	Sea salt
	Tostadas:
1 Tablespoon	Olive oil
1/2 cup	Diced green pepper
1/2 cup	Diced white onion
5 oz. box	Jones Dairy Farm All-Natural Chicken Sausage, thawed and sliced
6	Eggs, whisked
1/4 tsp.	Sea salt
8	Tostada shells
15 oz. can	Refried black beans, warmed
	Crumbled cotija cheese
	Garnish: chopped cilantro and sliced jalapeno

Add cilantro, avocado, jalapeno, sour cream, lime juice, oil, water, and sea salt to a small food processor or blender. Process until mixture is smooth. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add green pepper, onion, and chicken sausage. Cook 3-4 minutes, until the veggies have softened. Reduce heat to low and pour whisked eggs into the skillet; continuously stir mixture until eggs have just set, about 1-2 minutes.
Top each tostada shell with refried beans, sausage mixture, and a sprinkle of cotija cheese. Drizzle avocado lime sauce over the top. Garnish with cilantro and sliced jalapeno.