HEART HEALTHY RECIPE (BREAKFAST): MEXICAN EGG BAKE

·         6 (6 inch) corn tortillas

·         2 ¼ cups garden vegetable Egg Beaters

·         ½  cup skim milk

·         ½ cup 2% cheddar cheese

·         ½ cup fat free cheddar cheese

·         1 (4 oz) can diced green chilies, drained

·         1 cup sliced mushrooms

·         1 red pepper, sliced

·         1 (10 oz.) can enchilada sauce

·         Cooking spray

1.      Preheat oven to 350˚ and spray 9x13 inch baking pan with cooking spray

2.      Layer tortillas in the bottom of pan so the edges overlap

3.      In a large bowl, beat Egg Beaters and milk, stir in cheeses and green chilies and pour over tortillas

4.      Bake in preheated oven for 25 minutes or until eggs are cooked through

5.      Meanwhile, heat skillet over medium heat, spray with cooking spray, cook mushrooms and peppers

6.      Stir in enchilada sauce and spoon mixture over eggs and serve

Servings:  10

Serving size:  1/10^th of 9x13 pan

Nutritional Information

Calories:  170

Fat:  7 g

Saturated Fat: 1 g                           

Cholesterol:  0 mg                           

Sodium:  320 mg

Carbohydrate:  12 g                        

Fiber:  2 g

Protein:  14 g

Serving Suggestion:

Add 8 grams of protein such as 1 cup plain yogurt.

"The Perfect Day"
By: Nanette Cameron, RD