These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Eggs
Chorizo, Egg and Cheese Breakfast Taco
I ate this for breakfast every day for weeks while writing my Taste of Tucson cookbook. The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories.
Matzoh Molletes Rancheros
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Make Skillet Stuffing Shakshuka With Thanksgiving Leftovers
Recipe for Shakshuka made with leftover Thanksgiving stuffing. Be sure to make extra-extra stuffing for Thanksgiving so that you can make my Skillet Stuffing Shakshuka the next morning with the “leftovers”
Spooky Spaghetti Carbonara
A recipe for black spaghetti carbonara with mushrooms that is spooky looking, yet elegant enough for a Halloween themed adult dinner party.
Quinoa, Tepary Bean and Egg Breakfast Bowl
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
Baguette Breakfast Casserole
Canadian bacon, eggs, herbs, and cheese baked inside slices of crusty baguettes. From the Unofficial Elf Cookbook by Jackie Alpers. A visually stunning breakfast casserole that is elegant, yet quick and easy to prepare.
Cauliflower Coconut “Fried Rice”
This Cauliflower coconut “Fried Rice” recipe is vegetarian yet high in protein and keto friendly.
Creamy Wheat Berry and Butternut Hash Breakfast Bowl
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
Breakfast Taco Cups
Recipe for healthy breakfast taco cups. Low-carb tortillas filled with eggs, bacon, pinto beans, cheese and salsa.
Carb-Free Sausage, Egg & Cheese Muffin Cups
Learn the secret to making no-flour sausage, egg and cheese breakfast muffin cups that are still light and fluffy!
Fried Monster Eggs!
These monsterized pesto-fried eggs are green and frightening looking, but delicious and monstrously easy to make.
Crustless Quiche With Five Kinds of Peppers
A simple and satisfying crustless quiche that has all 5 things to love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Low-Carb Cheesy Cloud Buns
made this low-carb bread replacement (often called “Oopsie Bread”) out of eggs and cream cheese from a recipe I’ve seen all over the internet. It turned out great. It smells like cheesy-bread while it’s cooking, and it’s very light, and well, bread-like. Often hot dogs are too much about the bun, so this turned out to be a perfect alternative housing for the Sonoran hot dogs in my Taste of Tucson cookbook.
Chicharrones, Cornichons & Chicken Liver Pate Bites
My choice for snack of the day is a crunchy Sonoran style Mexican and Jewish deli mashup. Try it, you’ll like it.
Mexican Shakshuka: Eggs Simmered in Tomato Crema
Similar variations of dishes develop in different parts of the world. Shakshuka is somewhat similar to Sonoran Eggs Diablo.
Scrambled Eggs With Gorgonzola & Salsa
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
Lox and Cream Cheese Frittata With Fresh Tomato and Red Onion
This lox and cream cheese frittata with fresh tomato and red onion is a healthy low-carb breakfast. You won’t even miss the bagel.
Rolled & Baked Breakfast Tacos
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
Chipotle Deviled Eggs With Caviar
These spicy, chipotle deviled eggs topped with caviar and capers are fancy yet simple. The perfect party food or indulgent yet healthy snack.
Healthy Vanilla-Cinnamon French Toast Recipe
Serves 2
Ingredients:
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
light butter
Instructions:
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
Enjoy!
