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This protein-packed egg breakfast is featured in The Biggest Loser dietitian Cheryl Forberg's cookbook Flavor First!
Per serving: 170 calories, 5 g total fat (2 g saturated), 25 mg cholesterol, 420 mg sodium, 14 g total carbohydrates (2 g sugars), 2 g fiber, 18 g proteinYield: 4 servings
- 4 (1-ounce) slices Canadian bacon
- 4 corn tortillas (6-inch diameter)
- 8 egg whites or 4 large eggs
- 1 cup Easy Sofrito Sauce, hot
- 1/4 cup shredded low-fat pepper Jack cheese
- 2 tablespoons chopped cilantro, for garnish
In a small nonstick skillet, warm the Canadian bacon over medium heat until just warmed through. Transfer the bacon to a plate and cover to keep warm.
In the same skillet, warm each tortilla over medium heat for about 30 seconds per side. Cover to keep warm.
Coat a nonstick skillet with cooking oil spray. Add the egg whites or whole eggs and cook without stirring, for 2 minutes, or until nearly set. Turn the eggs with a silicone spatula and finish cooking, about 1 minute longer.
To serve, place a warm tortilla on a plate and top with 1 slice of Canadian bacon. Place 2 egg whites or a single egg on top of the bacon. Top the egg(s) with 1/4 cup hot sofrito sauce and sprinkle with 1 tablespoon of cheese. Garnish with the cilantro.
Featured in Cheryl Foberg's cookbook Flavor First! Courtesy of Cheryl Foberg, RD.