Previous post:

Next post:

Huevos Sofrito

by Cheryl Forberg, RD on May 4, 2011

The whole family will love this flavorful, protein-packed breakfast — it’s sure to become a weekend favorite in your household. You might want to have a little extra sofrito sauce on hand for those who enjoy their eggs with an extra kick of heat.

Makes 4 servings
4 (1-ounce) slices Canadian bacon
4 corn tortillas (6-inch diameter)
8 egg whites or 4 large eggs
1 cup Easy Sofrito Sauce (click here for instructions), hot
1/4 cup shredded low-fat pepper Jack cheese
2 tablespoons chopped cilantro, for garnish

In a small nonstick skillet, warm the Canadian bacon over medium heat until just warmed through. Transfer the bacon to a plate and cover to keep warm. In the same skillet, warm each tortilla over medium heat for about 30 seconds per side. Cover to keep warm.

Coat a nonstick skillet with cooking oil spray. Add the egg whites or whole eggs and cook without stirring, for 2 minutes, or until nearly set. Turn the eggs with a silicone spatula and finish cooking, about 1 minute longer.

To serve, place a warm tortilla on a plate and top with 1 slice of Canadian bacon. Place 2 egg whites or a single egg on top of the bacon. Top the egg(s) with 1/4 cup hot sofrito sauce and sprinkle with 1 tablespoon of cheese.

Garnish with the cilantro.

Per serving: 170 calories, 5 g total fat (2 g saturated), 25 mg cholesterol, 420 mg sodium, 14 g total carbohydrates (2 g sugars), 2 g fiber, 18 g protein