Breakfast Bowl - Mexican Style
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 275.1
- Total Fat: 12.7 g
- Cholesterol: 100.1 mg
- Sodium: 267.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 8.3 g
- Protein: 18.8 g
View full nutritional breakdown of Breakfast Bowl - Mexican Style calories by ingredient
Introduction
Make on Sunday and have through the week, just store in the fridge or freezer. A lower calorie alternative to a breakfast burrito Make on Sunday and have through the week, just store in the fridge or freezer. A lower calorie alternative to a breakfast burritoNumber of Servings: 4
Ingredients
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6 egg whites
2 eggs
salt/pepper to taste (not included in nutritional info)
1 Tbsp olive oil
1 cup chopped onions
1 cup chopped bell peppers
1 can no-salt added diced tomatoes - drained
1 tsp ground cumin
1 tsp granulated garlic
1/8 tsp cayenne (optional)
1 can black beans, drained and rinsed
1/2 cup shredded mexican cheese blen
1/2 small avocado, cut into 16 thin slices
Tips
To keep avocados from getting brown, squeeze lemon or lime juice over the slices.
Directions
Prepare two saute pans, one medium one large over medium heat on stove.
Combine egg white and two eggs in a large bowl and mix well. Add salt & pepper if desired (not included in nutritional info). Add to smaller saute pan and scramble as you would for breakfast. Remove eggs from heat and allow to cool.
In larger pan, heat olive oil and add onion and bell pepper. Cook 2-3 minutes until just beginning to soften. Add spices (cumin, garlic, cayenne) and canned tomatoes. Stir to combine and cook until most of the liquid from tomatoes has cooked off, about 5 minutes. Add beans and stir to combine, remove from heat and allow to cool completely.
Layer mixture in microwave safe bowls (and freezer safe if you wish to freeze). First, Slightly less than 3/4 cup of tomato mixture, then approx. 1/2 cup of egg mixture. Top with 2 Tbsp cheese mixture and four avocado slices.
Store in fridge for up to 5 days, freeze for up to a month. To heat thawed bowl, simply heat on high for 1 minute until cheese is melted. To thaw, place in refrigerator night before you wish to eat it or microwave on 20% power for 2 minutes.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user PERSEPHONE82.
Combine egg white and two eggs in a large bowl and mix well. Add salt & pepper if desired (not included in nutritional info). Add to smaller saute pan and scramble as you would for breakfast. Remove eggs from heat and allow to cool.
In larger pan, heat olive oil and add onion and bell pepper. Cook 2-3 minutes until just beginning to soften. Add spices (cumin, garlic, cayenne) and canned tomatoes. Stir to combine and cook until most of the liquid from tomatoes has cooked off, about 5 minutes. Add beans and stir to combine, remove from heat and allow to cool completely.
Layer mixture in microwave safe bowls (and freezer safe if you wish to freeze). First, Slightly less than 3/4 cup of tomato mixture, then approx. 1/2 cup of egg mixture. Top with 2 Tbsp cheese mixture and four avocado slices.
Store in fridge for up to 5 days, freeze for up to a month. To heat thawed bowl, simply heat on high for 1 minute until cheese is melted. To thaw, place in refrigerator night before you wish to eat it or microwave on 20% power for 2 minutes.
Serving Size: makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user PERSEPHONE82.
