Breakfast for Dinner...with a twist

This is what we had last night for dinner, minus the cheese and using real eggs

Tex-Mex Breakfast Pizza, 250 calories

4 H-E-B Bake Shop® whole wheat tortillas

1 c. Hill Country Fare real egg

2 Tbs. chopped cilantro

1 c. Hill Country Fare Southern Style Hash Browns

2 green onions, thin sliced

1 can (4 oz.) Hill Country Fare diced green chiles, drained

¼ tsp. H-E-B chicken fajita seasoning (optional) (I used my own how made taco seasoning)

1 ½ c. H-E-B reduced fat shredded monterey jack cheese (eliminated)

1 c. H-E-B champagne sweet tomatoes, thin sliced


Heat oven to 400°F. Spray baking sheet with no-stick canola spray, and set aside. 

Bake 4 tortillas directly on oven rack for 4 minutes, and set aside on prepared baking sheet. Combine Real Egg and cilantro in a small bowl, and set aside. 

Heat heavy-bottom skillet over medium heat for 3 minutes. Spray skillet with no-stick canola spray, add hash browns, green onions, green chiles, and fajita seasoning. Stir-fry mixture for 3 minutes or until vegetables are tender. Add Real Egg and cilantro mixture, cook 1 minute without stirring until eggs begin to set on bottom and edges. Fold mixture over with a spatula until eggs are cooked. Remove from heat. 

Sprinkle 1/4 cup shredded cheese on each toasted tortilla on prepared baking sheet. Top each tortilla with 1/4 of the egg mixture, 1/4 cup sliced tomatoes and 2 tablespoons of remaining shredded cheese. Bake Breakfast Pizzas for 8 minutes or until cheese melts. 

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