Puffy Eggs Mexicali
Try this no fuss egg breakfast with the flavours of Mexico in every bite. An egg mixture layered with salsa, turkey, green beans and cheese is baked in the oven then topped with more salsa.
- Serves:
- 6
- Prep Time:
- 10 min
- Cook Time:
- 32 min
Ingredients
Nutrition Facts
- Calories
- 315
- Fat
- 17 g
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Carbohydrate
- 14 g
- Fibre
- 2 g
- Sugars
- 6 g
- Protein
- 28 g
- Sodium
- 606 mg
- Cholesterol
- 0 mg
- 12 eggs
- 1 cup ( 250 mL ) fat free sour cream
- ½ lb ( 0.3 kg ) lean ground turkey or chicken
- ⅓ cup ( 75 mL ) minced onion
- 1 cup ( 250 mL ) sliced mushrooms
- 1 cup ( 250 mL ) salsa or picante sauce
- 1 cup ( 250 mL ) cooked green beans
- 1 cup ( 250 mL ) shredded light Cheddar cheese
- Lettuce leaves (optional)
Instructions
-
Preheat oven to 350°F (180°C).
-
Whisk eggs and sour cream in medium bowl. Set aside.
-
Spray 3-quart (3L) baking dish with cooking spray. Pour in egg mixture. Bake in preheated 350°F (180°C) oven until almost set, about 15 minutes. Remove from oven and cool slightly while cooking meat.
-
Cook ground turkey, onion and mushrooms in large skillet, stirring frequently, until turkey is no longer pink. Drain excess liquid. Set aside.
-
Spoon ½ cup (125 mL) salsa over egg mixture. Top with turkey mixture, then green beans and cheese. Bake until bubbly, 10 to 15 minutes.
-
Drizzle remaining salsa over top. Serve each portion over lettuce, if desired.