Sausage Flowers
Sausage Flowers tuck savory Italian sausage, melty Monterey Jack and Colby, and tangy salsa into crisped wonton cups for a satisfying contrast of crunchy and gooey. A cool dollop of sour cream and fresh green onions brighten each bite, making them ideal for game day spreads, potlucks, or a hearty snack platter.
- Prep25 mins
- Cook10 mins
- Serves24
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sausage Flowers, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic Impact
- 41 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 48 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 27
- Heart Health
- 54
- Metabolic
- 11
- Digestive
- 22
- Inflammatory
- 31
- Performance
- 27
- General Wellness
- 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a mini muffin tin.
- 2
Cook the sausage in a large, deep skillet over medium-high heat until evenly browned; drain and remove from the heat.
- 3
Stir the Monterey Jack cheese and Colby cheese into the warm sausage until melted; stir in the salsa.
- 4
Gently press the wonton wrappers into the prepared tin so the edges extend. Place a heaping 1 tablespoon of the sausage mixture into each wrapper.
- 5
Bake in the preheated oven until the wonton edges begin to brown, about 10 minutes.
- 6
Transfer the sausage flowers to a serving platter; dollop each with about 1 tablespoon sour cream. Sprinkle with green onions.
- Calories 124.25 kcal Moderate 6%
- Protein 5.23 g Moderate 10%
- Carbohydrate 2.58 g 1%
- Total Fat 9.97 g Moderate 13%
- Saturated Fat 4.86 g High 24%
- Trans Fat 0.02 g High --
- Cholesterol 30.47 mg Moderate 10%
- Sodium 228.96 mg Moderate 10%
- Dietary Fiber 0.23 g Low Source 1%
- Total Sugars 1.12 g --
- Added Sugars 0.23 g Low Source 0%
- Calcium 74.94 mg Low Source 6%
- Iron 0.45 mg Low Source 3%
- Potassium 95.47 mg Low Source 2%
- Vitamin A 26.07 mcg Low Source 3%
- Vitamin C 1.32 mg Low Source 1%
- Vitamin D 0.04 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Onions 🧅
About This Recipe
Sausage Flowers is made with 7 ingredients and serves 24. It takes about 35 mins and is rated easy. Key ingredients include Green Onion, Italian Ground Pork Sausage, Salsa, and Shredded Monterey Jack Cheese. Each serving provides about 124.25 kcal.
Recipe Questions
- What is Sausage Flowers made of?
- The main ingredients are Green Onion, Italian Ground Pork Sausage, Salsa, Shredded Monterey Jack Cheese, Sliced Colby Cheese. The full list of 7 is above.
- How long does it take to make Sausage Flowers?
- About 35 mins in total: 25 mins to prepare and 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 124.25 kcal. The full nutrition breakdown is above.
- Is Sausage Flowers easy to make?
- This recipe is rated easy, with 7 ingredients and 6 steps.
- Is Sausage Flowers healthy?
- Sausage Flowers has an easyChef Pro health score of 30/100. Per serving, it provides 124.25 calories and 5.23 g of protein, or 10% of the Daily Value. Worth noting per serving: sodium at 228.96 mg (10% of the Daily Value) and saturated fat at 4.86 g (24% of the Daily Value). It contains Milk, Wheat, Gluten, Tomatoes and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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