Browsing Tag

breakfast

9

Healthy Breakfast Tacos

Raise your hand if you’re from Texas!!  Ok, ok it’s ok if you’re not but just know that we love us some breakfast tacos. My personal favorite is a gas station original that’s potato, egg, bean and cheese, otherwise known as a Q taco for my Valley folks. Best. Food. Ever. (Minus a Las Vegas Restaurant Enchilada, which I’ll totally post about when I go back to Texas one of these days).

But let’s get back to breakfast tacos. Who doesn’t love a good quick meal that satisfies every one of your taste buds for the first meal of the day? Exactly. I love those good ol’ Q tacos but they aren’t exactly friendly for the wasitline. That’s why I came up with this amazing taco recipe that will satisfy you, your significant other (that’s ok if it’s your dog, girl), and your guests. You can always swap the eggs for egg whites as well. Check it out below:

Healthy Breakfast Taco Recipe

Serves 2

4 corn tortillas (I prefer Mission because they are low in everything and taste authentic AF)

4 eggs

½ red bell pepper

½ onion

1 small avocado

1 lime, juiced

¼ tsp cumin

¼ tsp paprika

¼ tsp garlic salt

1 tbsp cilantro

1 tsp olive oil

Cooking spray

Pepper to taste

Optional: Cheese of your choice. I would pick either cotija (Mexican cheese) or feta cheese for best taste

  • Warm two skillets (if possible) to medium heat (that means level 5 for most of you)
  • Once one pan is heated up, add olive oil. Once warm, add peppers, onion, and seasoning to pan. Saute until soft (cover if needed).
  • In the other pan, spray cooking spray. Place corn tortilla in pan and warm for about 30 seconds each side. Place on plate until ready
  • Cut avocado and mash in a small bowl. Squeeze lime on the avocado to avoid browning. Divide on corn tortillas when finished.
  • Once vegetables start to soften and corn tortillas are ready, spray pan (the one that had the corn tortillas) with cooking spray. Remove vegetables from the pan and distribute on the four tortillas.
  • Crack either two or all four eggs into pan that previously held tortillas. Cook eggs until desired firmness (I prefer a little runny (over medium) because it just tastes so good with veggies). Place eggs on corn tortillas with mashed avocado and vegetables.
  • Divide cilantro and top each taco with a little. Serve immediately.

Such a great weekend recipe! Next time I make it I think I’ll roast some sweet potatoes with the seasoning or mash it. Try it out for yourself and let me know how it goes!

0

Breakfast Quiche for The Not-So-Morning-Person

As you probably realized in my first recipe post, I love me some breakfast.  I think it’s a meal that people tend to forget about until they have some time to make it on the weekend, but I make sure I get that meal in every day.  I used to get up early and make breakfast for my fiancé and I but I realllyyyyyyyy also like sleep, so I re-evaluated what I should be doing.

I remembered my days of meal prepping.  Back before I met John I was basically a 20 something obsessed with working out, sitting by the pool when the weather was good, and eating super healthy.  I still love those things but I was kind of crazy before and I’ve definitely have found a middle ground for myself by following IIFYM (If It Fits Your Macros, more on that in another post).

So with my new eating style of actually being a normal person and eating carbs (again, based on my macros) and my dire need for sleep and meal prep, I decided to do some digging around for a cool egg recipe I could make and modify to my liking.  I found a bunch, but the one that I have on this post is officially my favorite version I have perfected.  If you’re single, freeze/refrigerate these and pop them in the microwave/oven. They’ll be delicious even heated up later and should last you for the work week. If you’re in a relationship, he/she may want two for themselves so it may only last a couple of days.  Go crazy with the veggies if you don’t like the ones I picked, I promise I won’t get offended!

I hope you enjoy it and if you try it, please leave a comment below!

Egg Casserole-Breakfast for the week!

Makes 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

1 13×9 pan

Olive Oil spray

1 tbsp olive oil

2 small sweet potatoes, shredded (1 large is fine, just make sure it covers the baking dish)

1 cup mushroom, chopped

1 onion, chopped

1 red pepper, chopped

1 cup spinach

1 tsp garlic salt

6 eggs

6 egg whites (liquid substitute is fine just remember 3tbsp = 1 egg)

6 strips of uncured turkey bacon (I like Plainville but you can use anything you’d like or you can choose to use chicken sausage and I like al Fresco and I would use 4 total)

¾ cup of shredded cheese of your choice (I prefer sharp)

  • Preheat oven to 400 degrees
  • Spray bottom of the pan with olive oil spray to make sure it does not stick
  • After shredding the sweet potato, take a cheese cloth (if your fancy, I either use a clean dishcloth or paper towels) and squeeze out some of the water that is naturally in the sweet potato. This will help the crust cook a bit faster
  • Line the bottom of the pan with the sweet potato. This will serve as your hash brown crust to give you those good carbs your body loves!
  • Bake sweet potato for 20 minutes.
  • While sweet potato is cooking in the oven, heat up a saucepan at medium high heat.
  • Once warm, add olive oil and chopped veggies. Add garlic salt and sauté until soft. Add in chopped chicken sausage/turkey bacon and heat through (most of these are somewhat cooked and will cook more in the oven)
  • Crack eggs and add egg whites to a bowl and whisk until yolks have been broken. Add sautéed veggies to the egg mix. Mix in shredded cheese.
  • Remove the sweet potato from the oven. I add a little olive oil/cooking spray just because I’m paranoid about it sticking and being a mess. Add egg mixture to the sweet potato and place back in oven.
  • Bake for 20-30 minutes based on oven. Cut into 8 squares once cooled and store for eating later or serve immediately!

What’s your favorite breakfast? Are you a fan of egg recipes or would you like to see some other breakfast recipes from The Fit Britt? Share your comments below!