Eating a breakfast that’s high in protein is a bit of a challenge for me. I’ve seen healthy eaters going for hard boiled eggs or egg white omlets, wackey egg and banana pancakes, blah, blah, blah. Egss. I don’t like you, we’re breaking up.
Oh wait…you wanna disguise yourself as Mexican food. OK. I take you back.
This is a spin on a recipe that I got from the South Beach Diet Book. I love making these cause they are perfect individual serving sizes. You can meal prep them and even freeze them and then just pop em in the microwave for breakfast. Top with some plain Greek yogurt or sour cream and you’re good to go.
I started by chopping up my veg. You can use whatever veggies you like. I used shredded zucchini, chopped mushrooms, chopped red onion and sliced black olives.
Next you’re gonna crack some eggs in a medium sized bowl and then you’re going to beat em. You’re violent!
In a large bowl you’re going to place your veg, cheddar cheese and Mexican Cotija cheese.
and mix it all about…
pour in the abused eggs.
Mix that concoction up and then decide that you want to turn your dish into a spicy Mexican concoction by adding a can of RoTel. If you’re not into spice you can just add a can of petite diced tomatoes instead.
Grab some jumbo foil baking cups and line em up on a cookie sheet. I like these cause they free stand. No need to put them in a muffin tin. Make sure you spray your baking cups with non-stick cooking spray.
I use a large scoop to get the mixture into the baking cups.
Pop the tray in the oven and you’ve got breakfast covered for the next few days.
- 12 eggs
- 1/2 cup chopped red onion
- 1 cup shredded zucchini
- 1 cup diced mushrooms
- 1 cup cheddar cheese
- 1/2 cup cotija cheese
- 1 can RoTel tomatoes
- 2.25 oz can of sliced black olives
- jumbo foil baking cups
- non-stick cooking spray
Preheat oven to 375.
Crack and beat a dozen eggs in a medium sized bowl. In a larger bowl combine chopped red onion, shredded zuccini, diced mushrooms, sliced black olives, cheddar cheese and cotija cheese. Pour beaten eggs over vegetable mixture and combine. Add one can of RoTel tomatoes and combine. Season with salt and pepper.
Line a cookie sheet with jumbo foil baking cups and spray each cup with non-stick cooking spray. Use a large scoop to fill each cup about 3/4 of the way full. Place in oven and bake for 25-30 minutes or until eggs have set and knife inserted comes out clean.
Serve with a dollop of Greek yogurt, sour cream, and/or salsa.