Egg-Crust Mexican Breakfast Pizza + More High-Protein Breakfasts in 10 Minutes or Less
Entire recipe: 203 calories, 5.5g total fat (3.5g sat fat), 758mg sodium, 13g carbs, 3g fiber, 0.5g sugars, 23.5g protein
Blue Plan (Freestyle™) SmartPoints® value 3*
Cook: 5 minutes
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup fat-free refried beans
1/4 cup shredded reduced-fat Mexican-blend cheese
1 1/2 tsp. taco sauce
Optional topping: chopped fresh cilantro
Bring an 8-inch skillet sprayed with nonstick spray to medium heat. Add egg, and let it coat the bottom. Cover and cook for 2 minutes, or until solid enough to flip.
Carefully flip egg crust. Top with beans and cheese, leaving a 1/2-inch border. Cover and cook for 1 minute, or until crust is fully cooked and cheese has melted.
Drizzle with taco sauce.
MAKES 1 SERVING
Hungry for More High-Protein Breakfasts in 10 Minutes or Less?
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Happy National Salad Month, a.k.a. May! Keeping with today's theme, this avocado-spiked egg-white salad is ready in 10 minutes or less -- enjoy it for breakfast, lunch, or any time!
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