BUENOS DIAS BREAKFAST
I love the way the tortilla strips puff up when this is baked. It's a protein-rich, no-fuss recipe that everyone in my family enjoys, even the meat-lovers. -Barbara Burge, Los Gatos, California
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine salsa and beans. Arrange a third of the tortilla strips in a greased 11x7-in. baking dish. Layer with a third of the cheese and half of the salsa mixture. Repeat layers. Top with remaining tortilla strips., In a large bowl, whisk eggs, egg whites, milk, sour cream, onions and salt; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, at least 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 321 calories, Fat 13g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 729mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein.
BREAKFAST FAJITAS
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
- In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
- Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
- Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
- Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
- Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.
BRUNCH ENCHILADAS
Steps:
- Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce. , Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.
Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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