Tag Archives: Egg

Breakfast Taquitos

Happy Cinco de Mayo! Not that I need a reason to eat Mexican food, my absolute favorite, I made these fantastic Breakfast Taquitos to celebrate. They may be called “Breakfast ” Taquitos, but you really could eat them any time of day.

Breakfast Taquitos with Coffee

Breakfast Taquitos

These take a little prep time so next time I think I will double the batch. Then freeze the extras for later in the week when my cravings for these little buggers kick in… That is if there are any extras left 🙂

Breakfast Taquitos Close up

Breakfast Taquitos in the morning

These would also taste great topped with my fresh homemade salsa!

Recipe from Damn Delicious.

Breakfast Taquitos
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Nutrition Facts
Serving Size
214g
Amount Per Serving
Calories 472
Calories from Fat 273
% Daily Value *
Total Fat 31g
48%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 151mg
50%
Sodium 463mg
19%
Total Carbohydrates 33g
11%
Dietary Fiber 7g
26%
Sugars 1g
Protein 18g
Vitamin A
11%
Vitamin C
12%
Calcium
24%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-10 corn soft tortillas
  2. 3 large eggs scrambled
  3. 6 ounces Italian sausage, crumbled
  4. 1/4 cup tomato, diced
  5. 1 avocado, seeded and diced
  6. 1/2 cup shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place tortillas in microwave and heat for about 15-20 seconds to warm. Working one at a time, place eggs, sausage, tomatoes, avocado, and cheddar cheese in the center of each wrapper. Careful not to overfill.
  3. Roll tortilla and place seam side down onto baking sheet. Bake for 12-15 minutes or until crisp.
  4. Serve immediately.
Adapted from Damn Delicious
Adapted from Damn Delicious
Kim's Healthy Eats https://www.kimshealthyeats.com/

Veggie Egg Casserole

Our vacation is quickly coming to an end 🙁  It’s now time to start cleaning out the fridge.

Since we are all veggie lovers I had lots to choose from when making this veggie egg casserole. I decided on potatoes, pepper, onions, mushrooms, and fresh spinach, but any veggie combo will work.

Veggie Egg Casserole

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Mexican Egg and Quinoa Muffins

Keeping with the Cinco de Mayo theme… I give you Mexican Egg and Quinoa Muffins!

Mexican Egg Quinoa Muffins

I just love to make all kinds of things in my muffin pan. These muffins are so darn good I just had to share. Not only are they super easy to make, they’re good for you too.

Continue reading Mexican Egg and Quinoa Muffins

Avocado Egg Salad

What to do with all of those hard boiled eggs? My friend from the gym told me she made egg salad using an avocado and they loved it so of course, I had to give it a try. Who would have thought pairing an avocado with eggs would taste so yummy? It’s also much healthier than using traditional mayo.

Just make sure you only make what you will be eating right away, since the avocado will brown if it sits in the fridge for too long. This egg salad comes together so easily, you won’t mind.

Avocado Egg Salad

tips&tricksWhen buying a ripe avocado make sure it is almost black in color and it should give a little bit when you gently squeeze it. Also, you can pop off the stem at the top, if it green on the inside then it is ripe.

Ingredients

  • 4 hard boiled eggs, peeled
  • 1/2 ripe avocado
  • 1 celery stalk, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh squeezed lemon
  • 1-2 tablespoons of greek yogurt (optional, this makes it a little more creamy)
  • salt and pepper to taste

Directions

  1. Remove yolk from egg and place in a bowl with avocado and mash together. 
  2. Chop egg white and add all ingredients to the bowl. Mix well until coated.