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Photo of Rancheros Scrambled Eggs by Yves Veggie Cuisine

Rancheros Scrambled Eggs

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Recipe by:

"Here's a quick breakfast scramble with a ranchero twist. Serve with whole wheat toast."
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Ingredients

7 m servings 141 cals
Original recipe yields 1 servings (1 serving)

Directions

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  1. Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
  2. In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
  3. Add tomato, green onion and saute for 30 seconds.
  4. Stir in cilantro, cumin and oregano.
  5. Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.
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Footnotes

  • Substitute 2 whole eggs for egg whites if you prefer.
  • Substitute 1 slice Yves Veggie Cuisine® Veggie Bacon, diced, for the Breakfast Link if desired.

Nutrition Facts


Per Serving: 141 calories; 7.7 g fat; 6 g carbohydrates; 13.5 g protein; 6 mg cholesterol; 379 mg sodium. Full nutrition

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