Mexican Eggs, 2 Ways

Mexican Eggs

I like a warm breakfast most days but like most people I don’t have time to do that and save big breakfasts for the weekends. Well in August, I got tired of cereal bars and yogurt and decided to upgrade my weekday breakfast with mini frittatas. This morning I was making a batch for my husband and decided to use the other half to make a quick scramble for myself. I call this version Mexican Eggs because of the ingredients but you can also call it just yummy. 

1 small yellow onion chopped
1 bell pepper chopped
2 chicken sausage links chopped
1 tomato chopped
1/2 of a chili pepper chopped (unless you don’t want spice)
tear off a bit of cilantro and chop it up as well
Minced garlic

How to cook it: 
Heat your oven to 400 degrees and put just a bit of olive oil in a pan. Start with the onions and bell peppers at a medium high heat on the stove top. Cook them until tender and then add in about a teaspoon of minced garlic.  Sauté the garlic for another minute and then toss in your chicken sausage (today I used a chicken and apple sausage, nice and sweet). Once the sausage is browned toss in the cilantro, tomatoes and chili pepper and cook until the tomatoes start to wilt a bit. 

Remove from the stove top. Use cooking spray to grease your muffin tins (I like the silicone muffin tins because it’s easier to remove) and then scoop your veggies and sausage into the tins. I reserved half for an egg scramble to eat immediately while the frittatas cooked. 

Scramble 2 eggs with a splash of low fat milk (or substitute with egg beaters) and then poor to fill. Top eat muffin tin with a sprinkle of cheddar or Mexican blend shredded cheese and a dash of salt and pepper. 

Bake for 20 minutes. Eggs will puff up a bit.

For a scramble: Return the remaining mixture to low heat on the stove top. Add in a single egg and milk (already whisked together) and cook until eggs are to your liking. Sprinkle with cheese, salt and pepper to taste.

The longest part of this is the chopping up of the veggies and it really does make your morning breakfast during the week so much better. I think better on a full stomach. Plus, there are all kinds of great combinations of vegetables you can do this with, so it never gets boring. YUM! 

Mexican Eggs

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