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.

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