Try this turkey sausage breakfast casserole made with tortillas, tomatoes, breakfast sausage, and eggs.
Heat oven to 350 degrees F.
Make the crispy tortilla topping: Cut tortilla into thin strips, about ¼-inch thick. Toss with 1 teaspoon olive oil and pinch of kosher salt.
Place the tortilla strips on baking sheet. Bake 15 minutes or until golden brown and crispy.
Marinate the tomatoes: In medium bowl, toss cherry tomatoes with balsamic vinegar, 1 pinch kosher salt, and 1 teaspoon olive oil. Set aside.
Cook sausage: Evenly divide turkey sausage into the mini muffin cups.
Bake sausage 20 to 25 minutes. Always cook turkey to well-done, 165 degrees F as measured by a meat thermometer. Keep warm.
In food processor, add mushrooms, celery, green onions, kale, sun-dried tomatoes, 1 tablespoon olive oil from the jar of sun-dried tomatoes, and 1 teaspoon kosher salt. Pulse the vegetables to roughly chop them into pea-sized pieces.
Add chopped vegetables to large non-stick skillet over medium-high heat. Sauté 5 minutes or until vegetables are softened and tender.
In medium bowl whisk together eggs and liquid egg whites.
Pour whisked eggs into pan of cooked vegetables. Continue to cook over medium-high heat, stirring constantly with a rubber spatula to build a “fluffy curd," 2 to 3 minutes.
Assemble the casserole: To assemble final dish, layer egg and vegetable mixture on bottom of casserole. Top with warm turkey sausage and mozzarella cheese. Top cheese with marinated tomatoes, fresh basil leaves, and tortilla crisps.