Vol-au-vents with scrambled eggs | IGA Recipes |

Vol-au-vents with scrambled eggs

Vol-au-vents with scrambled eggs

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

1 300 g package of Tenderflake frozen patty shells
15 mL (1 tbsp.) butter
6 eggs, beaten
3 large sausages, cooked and diced
80 mL (1/3 cup) thick salsa
80 mL (1/3 cup) grated Monterey Jack
60 mL (1/4 cup) crushed corn chips

Directions

This recipe is courtesy of Tenderflake.

Prepare patty shells according to package instructions.
Melt butter in a large skillet over medium-low heat. Add eggs and stir until they start to set, 2 to 3 minutes.
Add sausages and cook 1 more minute. Stir in salsa and cheese, then remove from heat.
Divide egg mixture between 6 cooked patty shells. Garnish with crushed corn chips and serve immediately.

Chef’s secret

A great way to use leftover sausage.

Serve either for breakfast or for dinner with a salad.