Tex-Mex Breakfast
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
slices |
bacon -- reduced fat -- diced |
|
4 |
whole |
eggs |
|
3 |
cups |
frozen potatoes O' Brien |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- fire roasted -- drained |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/2 |
teaspoon |
cumin powder |
|
1/2 |
teaspoon |
chili powder |
| Start cooking bacon in large frying pan until some of the fat starts to render. Add potatoes. Cook potatoes and bacon until starting to brown Add tomatoes, salt, pepper, chili powder and cumin. Cook until liquid evaporates. Push bacon and vegetables to side and add eggs. Cook stirring until scrambled. Stir to combine. Makes 6 servings. |
| Per Serving: 129 Calories; 4g Fat (32.2% calories from fat); 8g Protein; 13g Carbohydrate; 3g Dietary Fiber; 145mg Cholesterol; 469mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |