Mexican Egg Bake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 152.6
- Total Fat: 7.7 g
- Cholesterol: 222.5 mg
- Sodium: 444.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.0 g
- Protein: 16.1 g
View full nutritional breakdown of Mexican Egg Bake calories by ingredient
Introduction
Great high protein breakfast! Fast and easy in the Microwave.I love this as a quick dinner option too! Great high protein breakfast! Fast and easy in the Microwave.
I love this as a quick dinner option too!
Number of Servings: 1
Ingredients
-
1 large egg
1/4 cup Salsa
1 oz. reduced fat cheddar cheese
Cooking spray
Couple of notes:
-sodium looks high in this recipe becuase it assumes ready made salsa. I make my own salsa w/o salt and that greatly reduces the sodium level.
-you can use eggbeaters to reduce fat but I think the texture of whole egg is much better
Directions
Serves one
1. Spray a small ramekin or mug w/ cooking spray
2. Place salsa in bottom of bowl, crack egg on top of salsa and then top w/ cheese
3. microwave for anywhere from 30 seconds to 2 minutes depending on power of the oven and how runny you like your yolk,
4. Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user HOLLYBEARSMOM.
1. Spray a small ramekin or mug w/ cooking spray
2. Place salsa in bottom of bowl, crack egg on top of salsa and then top w/ cheese
3. microwave for anywhere from 30 seconds to 2 minutes depending on power of the oven and how runny you like your yolk,
4. Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user HOLLYBEARSMOM.
Member Ratings For This Recipe
-
CHINAGMF
-
ANITALM1
-
NIGHTWOLF24M
-
BRADWORK
-
BIVVIE