Step 1Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Remove from skillet; keep warm.
Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano, 1-1/2 teaspoons chile powder, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
Step 2Heat oil in same skillet over medium heat until hot. Add potatoes and onion; cover and cook 9 to 11 minutes or until onion and potatoes are tender and edges begin to brown, stirring frequently. Season with salt and pepper, as desired.
Step 3Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.
Step 4Bake, uncovered, in 350°F oven 13 to 15 minutes or until eggs are set. Remove from oven; top with cheese, if desired. Let stand 2 to 4 minutes or until melted.
Nutrition information per serving: 348 Calories; 134.1 Calories from fat; 14.9g Total Fat (4.5 g Saturated Fat; 0.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 242 mg Cholesterol; 340 mg Sodium; 28 g Total Carbohydrate; 2.6 g Dietary Fiber; 3 g Total Sugars; 26 g Protein; 0 g Added Sugars; 53.6 mg Calcium; 3.6 mg Iron; 828 mg Potassium; 42.3 mcg Vitamin D; 0.4 mg Riboflavin; 5.9 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 315 mg Phosphorus; 5.4 mg Zinc; 30 mcg Selenium; 228 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.