This easy, cheesy breakfast feels indulgent and is packed with flavor and spice. Plus, this recipe offers high quality protein from eggs. Baked in a tasty tomatillo salsa, the eggs are topped with a sprinkle of Mexican cheese and fresh cilantro. You can scoop up every last bite with baked, not fried homemade tortilla chips.
1/2 cup tomatillo salsa (salsa verde)
1 (6 inch) corn tortilla
Pinch cayenne pepper (optional)
2 tablespoons shredded low-fat Mexican-blend cheese
1 teaspoon chopped fresh cilantro
Preheat oven to 400 degrees. Spray an au gratin dish with nonstick spray.
Place salsa in prepared dish and bake in the oven for 10 minutes until salsa is hot.
Remove the baking dish from the oven. With the back of a spoon, make 2 wells in the salsa and carefully break 1 egg into each well. Return the egg dish to the oven and bake 5 minutes.
Meanwhile, slice the tortilla into 6 triangles. Place on a small baking sheet and coat both sides of each triangle with cooking spray. Sprinkle the triangles with a pinch of cayenne pepper, if desired.
Remove the egg dish from the oven and sprinkle the eggs with cheese. Return the egg dish to the oven along with the baking sheet with the tortilla chips. Bake another 5 minutes or until egg whites are opaque and yolks are almost set, and the tortilla triangles have become crisp and golden brown.
Sprinkle the eggs with fresh cilantro and serve immediately with the warm tortilla chips.
Tip: When purchasing tomatillo salsa for this recipe look for brands that contain less than 200 mg of sodium per serving.
Calories: 260 kcal | Carbohydrates: 17g | Protein: 17g | Fat: 13g | Cholesterol: 380mg | Sodium: 780mg | Potassium: 150mg | Fiber: 1g| Sugar: 5g
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