What do you say we spice things up a bit this weekend? I can't wait to make this for Sunday brunch with the family! Use up the last of the jalapeños and cilantro from your garden, grab these easy ingredients at the store, and whip up this savory breakfast that will keep you full and focused all Sunday long.
Servings: 6
Macros per servings: ( 9 F / 8 C / 20 P )
Ingredients:
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8 oz. lean ground beef
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4 eggs
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5 egg whites
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1/4 cup light cream cheese
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1/2 cup light shredded mozzarella
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1/2 white onion, diced
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1/4 cup unsweetened almond milk
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3 jalapeños
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1/4 tsp onion powder
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1 tsp. minced garlic
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2 tbsp. fresh chopped cilantro
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1 medium sweet potato (150g)
Directions:
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Pre-heat oven to 350 degrees.
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Grease a 9-inch pie pan with cooking spray. Cut sweet potato into thin “coin” slices and line the entire pie pan with slices, cutting in half to fit if needed—season with salt and pepper.
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Heat a skillet to medium heat and add olive oil, onion, and two jalapeños diced. Sauté for 5-7 minutes until onion is translucent. Add ground beef, onion powder, and garlic, cooking until meat is no longer pink.
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Spread meat and onions over top of sweet potato.
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In a large bowl, beat together eggs, egg whites, and cream cheese. Add in milk and pour the mixture over sweet potatoes. Top with mozzarella cheese, cilantro, and jalapeño slices from the remaining jalapeño.
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Bake for 35-45 minutes or until the egg puffs and is fully cooked. Remove and allow to cool. Serve with hot sauce!