WLS Huevos Rancheros

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 125.5
  • Total Fat: 7.4 g
  • Cholesterol: 217.5 mg
  • Sodium: 400.3 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.5 g

View full nutritional breakdown of WLS Huevos Rancheros calories by ingredient


Introduction

Ditch the tortilla and get ready for some YUM in a small pouch friendly breakfast or brunch.

After weight loss surgery, I was getting bored with plain ol' scrambled eggs. Here's a twist on a classic that will have your taste buds and pouch happy :)
Ditch the tortilla and get ready for some YUM in a small pouch friendly breakfast or brunch.

After weight loss surgery, I was getting bored with plain ol' scrambled eggs. Here's a twist on a classic that will have your taste buds and pouch happy :)

Number of Servings: 1

Ingredients

    1-2 Tablespoons Fat Free Refried Beans (from a can or homemade)
    2 Tablespoons Enchilada Sauce
    1/2 slice pepperjack cheese (or whatever cheese you like)
    1 egg

Directions

Get a small nonstick skillet warmin' up over medium to medium high heat. Make sure you use a really good nonstick pan. If its not really really nonstick then you can add a little oil or butter to make it nonstick.
On a small salad plate or even a larger saucer, smear 1-2 Tablespoons of refried beans (straight from the can) on the bottom of the plate in a circle about the size of a fried egg.
Drizzle on about 1 tablespoon of the enchilada sauce and the 1/2 slice cheese.
Microwave beans for 30-45 seconds to melt cheese and warm through.
Fry your egg. I like mine to be mostly cooked through with just a small amount of runniness but fix it however you want.
Put the egg on top of the beans/cheese. Drizzle with remaining enchilada sauce.

Optional toppings: salsa, avocado, nonfat greek yogurt (tastes better than sour cream), guacamole, fresh tomatoes, green onions, hot sauce, bacon bits... have fun...go crazy... just watch your portions and calories ;-)
Top beans

Number of Servings: 1

Recipe submitted by SparkPeople user DIOSA12267.