Ole'
These were a happy accident as I had no intention on making corn tortilla cups the other morning nor did I plan to eat egg whites. I woke up at the ass crack of dawn so that I could hit the gym before work. I headed to Sky (Athletic Club) for my usual morning cardio with a tropical (Mango! Pineapple! Banana!) fruit smoothie on the brain. 45 minutes of heart pumpin' cardio and a 5 minute drive home later, I stood in my kitchen, fridge door open wanting nothing to do with a fruit smoothie and everything to do with my dear old friend "Fiesta Whites". As I plucked the necessary ingredients from the shelves, I opened my seemingly designated drawer only to descover that I was out of cheese shreds (drats!) but in with gluten free corn tortillas (score!). 15 minutes later, the Fiesta Breakfast Cup was born!
Enjoy!
Fiesta Breakfast Cups
Serves 1
2 corn tortillas
1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb
4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Cilantro, garnish
Preheat oven to 350F. Take cupcake (or muffin pan) and flip it upside down. Set aside.
To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes. Remove from microwave and lightly spray with cooking spray. Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl. (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan). Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown.
Meanwhile, season and cook egg whites on stove burner as you normally would. Once cooked, remove from the pan and chop so that it fits into the cups. Then, in a small mug, mix together the salsa and the nutritional yeast. Microwave until hot.
To assemble:
Place tortilla cups on a plate. Add chopped egg whites, then top with salsa mixture. (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa). Garnish with cilantro. Serve hot.
Enjoy!
Fiesta Breakfast Cups
Serves 1
2 corn tortillas
1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb
4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Cilantro, garnish
Preheat oven to 350F. Take cupcake (or muffin pan) and flip it upside down. Set aside.
To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes. Remove from microwave and lightly spray with cooking spray. Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl. (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan). Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown.
Meanwhile, season and cook egg whites on stove burner as you normally would. Once cooked, remove from the pan and chop so that it fits into the cups. Then, in a small mug, mix together the salsa and the nutritional yeast. Microwave until hot.
To assemble:
Place tortilla cups on a plate. Add chopped egg whites, then top with salsa mixture. (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa). Garnish with cilantro. Serve hot.
Live Delicious
xo
xo
Special Note to the Ladies:
I don't know why, but in my experience, men are impressed by these tortilla cups. When asked how you made them, simply reply "magic", then smile and wink. :-)
Your welcome xo
I don't know why, but in my experience, men are impressed by these tortilla cups. When asked how you made them, simply reply "magic", then smile and wink. :-)
Your welcome xo
RSS Feed
