The Healthy Breakfast Cookbook: Easy, Balanced Recipes for Busy Mornings by Shayna Telesmanic

Author:Shayna Telesmanic [Telesmanic, Shayna]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-12-30T18:30:00+00:00

Leftover Chilaquile Egg Scramble

Went a little overboard on Taco Tuesday? Wednesday morning has you covered. Use the leftovers from last night’s dinner to create a delicious breakfast dish using popular dinner proteins and customizing it with your own toppings. Inspired by a traditional Mexican breakfast, this is filled with flavor as you cook and layer on the ingredients. SERVES 2

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

2 tablespoons extra-virgin olive oil

4 large low-sodium tortillas, cut into 2- to 3-inch strips

2 cups salsa

2 tablespoons diced green chilies, or jalapeño pepper (optional)

1 (15.5-ounce) can low-sodium black beans, drained and rinsed

Leftover cooked protein, such as shredded chicken, sliced steak, shredded pork

4 large eggs, beaten

Salt

Freshly ground black pepper

1.In a large skillet over medium-high heat, heat the olive oil until it shimmers.

2.Add the tortilla strips to the skillet and brown for about 1 minute per side, 2 to 3 minutes total.

3.Pour in the salsa and add the diced chilies (if using) and stir to combine. Cook for about 1 minute to warm.

4.Add the black beans and protein of choice. Reduce the heat to medium and cook, stirring, for 2 to 3 minutes until heated through. Transfer to a serving plate.

5.In the same skillet, add the beaten eggs and cook until your desired doneness. Pour the eggs over the protein and tortilla mixture. Season with salt and pepper. Serve hot.

MAKE IT TASTIER

Amp up the deliciousness by garnishing with avocado slices, fresh cilantro, and cheese, such as crumbled feta or shredded Jack.

Per Serving: Calories: 637; Fat: 25g; Protein: 39g; Carbohydrates: 70g; Fiber: 18g; Sodium: 898mg; Sugar: 9g

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