Kate's Cuisine

Mar 28 2014

Easy Mexicana Breakfast

Easy Mexicana Breakfast

This recipe actually came from a craving I had for Huevos Rancheros. Not having tortillas in the house, I had to make several substitutions and that “making do” resulted in one of the tastiest and most unique breakfasts I’ve had in a long time. And want to know how fast it is? I started making it while my older daughter, Paige, was waiting for the school bus. I started just as she was telling me a story about  her day before, and I was sitting down to eat by the time she left to catch her bus with her sister. Morning win.

3 egg whites $0.60
1/4 cup black beans $0.25
1/4 cup Monterey Jack, shredded $0.31
2 tablespoons butter $0.12
2 tablespoons salsa $0.30
4 thin slices of tomato $0.14
Avocado slices, if desired $0.15
Salt $0.01
Pepper $0.01

Total cost $1.89
Cost per serving $1.89

1.) Arrange tomato slices in the centre of a plate.

2.) Heat the butter in a skillet over medium-high heat. When hot add the black beans and egg whites and scramble together for about one minute, until the egg whites are just about set. Add the Monterey Jack and stir to melt. Season with salt and pepper and remove from heat.

3.) Pile the eggs onto the tomato slices and top salsa and avocado slices.

4.) Serve and enjoy!

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