Egg Beaters Huevos Rancheros

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.1
  • Total Fat: 9.3 g
  • Cholesterol: 2.1 mg
  • Sodium: 676.0 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 10.6 g
  • Protein: 14.6 g

View full nutritional breakdown of Egg Beaters Huevos Rancheros calories by ingredient
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reduced cal egg & bean dish with a spicy flair; adapted from Prevention's Flat Belly Diet Cookbook reduced cal egg & bean dish with a spicy flair; adapted from Prevention's Flat Belly Diet Cookbook
Number of Servings: 4


    1 teaspoon cumin
    1 15 oz can pink (or pinto) beans
    4 green onions, sliced
    1 red bell pepper, cut into thin strips
    1/2 cup 99% fat free chicken broth
    1 cup egg beaters, divided
    1 cup diced avacado
    4 T fat free sour cream
    4 T salsa
    fresh cilantro to garnish


This recipes yields 4 servings of 1 egg each with the bean and veggie mixture.
1 - heat a 10" nonstick skillet over med high heat. Add the cumin and cook, stirring occassionally, for about 30 seconds or until the cumin is fragrant.
2 - add the beans, green onion, bell pepper, broth and garlic. bring to a boil, then reduce the heat so the mixture will simmer. cook for 8 minutes or until the veggies are tender and most of the broth has evaporated.
3 - with the back of a large spoon, smash some of the beans to make a lumpy mixture. with the spoon, make 4 indentations in the mixture where 1/4 cup of the egg beaters will be poured.
4 - pour 1/4 cup of the egg beaters into each indentation. cover and cook for 8 minutes or until eggs are desired doneness.
5 - scoop each portion of egg-topped bean mixture onto a plate. garnish each with 1/4 cup avacado, 1 T sour cream, 1 T salsa and fresh cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user SHERRIBJ.

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