The surprise here is how fresh and healthy this breakfast can be, while still based on the heartland favorites – eggs and cheese. This is another recipe I’ve been tweaking for more than 5 years. It turned out perfect this morning so I’m ready to give you my measurements.
4 eggs
1 tomato, diced
1/4 cup onion, diced
1/4 cup cilantro, chopped (substitute italian parsley)
1/2 cup plain fat-free yogurt
1 or 2 chopped chipotle peppers (substitute hot sauce)
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp mustard powder
1/2 tsp cumin
1/2 cup shredded white cheddar cheese
toast, english muffins, or fresh bread
Pre-heat oven to 350. Coat an 8x8ish brownie pan with cooking/olive oil spray.
Chop & combine tomato, onion, and cilantro (or parsely).
Mix chipotle peppers and spices into the yogurt in a small bowl.
Break the eggs into the pan, top each egg with 1/4 cup of tomato/onion/cilantro mixture.
Spoon the yogurt mixture evenly on top of the eggs & veggies.
Top with shredded cheese.
Bake for 20 minutes or until the eggs are set (not much jiggling when you move the pan).
Serve on top of toast or bread.

Posted by: danar