Mexican Breakfast Pizza
8.7g
Net Carbs
17.0g
Protein
12.6g
Fat
11.0g
Fiber
308
Calories
Ingredients:
- 1 cup red salsa FNDDS
- 1/8 teaspoon table salt USDA
- 4 lrgs raw egg USDA
- 3/4 cup mexican blend cheese FNDDS
- 1/8 teaspoon black pepper, ground USDA
- 1 ea fresh jalapeno peppers USDA
- 1/4 cup fresh radishes, sliced USDA
- 4 eas Carb Balance whole wheat tortilla, fajita, 6" Mission Foods
- 1/2 ea fresh avocado USDA
- 1 ounce queso fresco cheese FNDDS
- 2 eas fresh cilantro, sprig FNDDS
Directions:
- With the oven rack in the top quarter of the oven, heat to 350°F.
- Over two sheet pans lined in parchment paper, evenly space 4 tortillas. For each tortilla, place ¼ cup salsa in the middle of the tortilla. Make a well in the middle of the salsa, creating an even ring of salsa not quite reaching the edge of the tortilla. Gently crack an egg into the center of the well and season with a pinch of salt and pepper. Sprinkle the salsa with 3 tablespoons shredded cheese.
- Bake for 11-13 minutes, until egg whites are turning opaque along the bottom. Switch oven to broil for 2-3 minutes, until tops are opaque, and yolk is cooked to your liking. Remove from oven.
- Top each tortilla pizza with avocado (about 25g on each), sliced jalapeno (about 3g on each), ¼ ounce crumbled queso fresco, radish slices (about 8g on each), and a roughly chopped cilantro. Enjoy while warm. One pizza as described above is one serving.
