note: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
As spring break comes to an end, I face the harsh reality of returning to my normally scheduled life. This week I’ll be starting the clinical rotation of my dietetic internship, which is sure to keep me pretty busy.
That being said, a decrease in free time isn’t a legit excuse for being slack on the whole slender thing, so today’s recipe is a super easy and insanely delicious make ahead breakfast. These baked migas cups are the ideal meal for those mornings when you need to get out the door fast. Grab a couple, nuke ‘em for 30 seconds, and be on your way.
Baked Migas Cups
Servings: 12 | Calories per serving: 88
Fat: 4 g (Sat Fat: 2 g) | Carbohydrate: 5 g | Fiber: 1 g| Protein: 8 g
1 medium Idaho potato
1 cup chopped onion
1 1/2 cup liquid egg whites
1/4 cup chopped canned jalapeños
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
3 ounces California Jack Cheese with Jalapeño and Red Pepper
PAM Original nonstick spray
1. Preheat your oven to 350° and coat a muffin tin with PAM.
2. Thinly slice the potato into 12 slices and place them in the bottom of the muffin tin; if you have potato leftover, chop it up
3. In a medium skillet coated with PAM, sauté your onion and any extra potato pieces over medium-high heat until the onions are slightly translucent
4. While the onions and potatoes are cooking, bake the potato slices for 10 minutes
5. In a large mixing bowl, whisk together the eggs, egg whites, and herbs
6. Stir in the cooled onions, potatoes, and cheese
7. Evenly divide the egg mixture among the muffin cups and bake for 20-25 minutes
Thank you to Real California Dairy for sponsoring this post and be sure to check out The Dairy Council of California’s site for more slender dairy tips!