Friday, March 3, 2017

Breakfast eggs



  • 6 whole tortilla(s), corn
    whole-grain, 6-inch diameter
  • 1 can(s) beans, black, no-salt-added
  • 1 teaspoon cumin, ground
  • 6 large egg(s)
    or 1 1/2 cups egg substitute
  • 1/2 cup(s) cheese, cheddar, reduced-fat
    and Monterey Jack, grated
  • 6 tablespoon salsa, fresh



    Serves 6
    Preheat oven to 350 F. Generously spray 6 8-oz. custard cups with cooking spray and place on a cookie sheet. Place the tortillas in the microwave and heat for about 25 seconds or until they are warm and flexible. Gently press a tortilla into each cup. Spray the tops of the tortillas with cooking spray. Place the beans in a small bowl and mash coarsely with a fork or potato masher. Add cumin and stir until combined.
    Spoon the bean mixture into the bottom of tortilla cups, dividing evenly. Crack 1 egg into each tortilla cup on top of the beans. Place the cookie sheet with the egg cups into the oven and bake for about 24 to 27 minutes or until the egg whites are set and the yolks are soft. Sprinkle each egg with grated cheese and place back in the oven for an additional minute or until the cheese is melted.
    Remove the eggs from the oven and run a table knife around the tortillas to loosen them from the custard cups and transfer onto plates. Top the eggs with fresh salsa and serve immediately.
    Fron the Mayo Clinic
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