Preheat oven to 425°F. Prepare Basic County Beef Breakfast Sausage. Stir in salsa verde.Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (96% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed beef sausage. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, coat large shallow-rimmed baking sheet with nonstick cooking spray. Unroll dough on prepared baking sheet. Pat or roll evenly to 11 by 14-inch rectangle, pinching together any tears, if needed. Bake 8 minutes. Remove from oven and top evenly with beef mixture, tomatoes and cheese. Make six "wells" in beef mixture and crack one egg in each "well."
Cooking Tip: Scrambled eggs may be used in place of over easy eggs if desired.
Bake in 425°F oven 13 to 18 minutes or until desired doneness of egg is reached. Remove from oven; sprinkle with green onions. Cut into six pieces. Serve with additional salsa, as desired.
Nutrition information per serving: 400 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 1.2 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 245 mg Cholesterol; 1020 mg Sodium; 35 g Total Carbohydrate; 1 g Dietary Fiber; 31 g Protein; 5 mg Iron; 420 mg Potassium; 1.6 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 5.8 mg Zinc; 29.3 mcg Selenium; 211.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Niacin.