Who doesn’t love a good Mexican inspired breakfast? Breakfast burritos are about all we see when it comes to this delicious genre, so I want to change it up a bit. Combine sweet potatoes with the fresh taste of green chiles and over easy eggs and you’ve got one heck of a fun way to start out your day. Plus, its so filling you won’t believe its less than 170 calories per serving!


Servings: 5 | Calories per Serving: 169


》 2 Large Sweet Potatoes

 2 Cans Green Chiles

 2 Roma Tomatoes

 1/3 Large Red Onion

 5 Large Eggs

 Black Pepper


 Diced the sweet potatoes in bite size pieces.

 In a large skillet, add the potatoes and water and boil the potatoes.

 Chop the roma tomatoes and red onion while the potatoes cook.

 Once the potatoes are soft, drain and add the green chiles, tomatoes, and red onion.

 Roast the veggies for 10 minutes. Mix them every few minutes.

 Empty the skillet into 5 containers/plates.

 Crack the eggs into the same skillet set at medium heat. Sprinkle black pepper over them as they cook.

 Once they are to your liking place one egg on top of each dish.

 Eat up!


Frittatas could be my favorite breakfast food to make, especially during the week. It requires little effort and not much time. Plus, you can put any flavor you want in it whether it be super simple or creative. This week I get it simple. 4 ingredients and a few herbs later and you’ve got a delicious and filling breakfast for the week! Potatoes, tomatoes and bell peppers. Classic breakfast flavors!


Servings: 5 | Calories per Serving: 157


🍅 3 Red Potatoes

🍅 2 Roma Tomatoes

🍅 1 Green Bell Pepper

🍅 5 Eggs

🍅 Black Pepper, Paprika, Garlic Powder (1/2 Tablespoon Each)


🍅 Chop the potatoes in half and place into boiling water.

🍅 Preheat oven to 350 degrees.

🍅 While those boil, slice the tomatoes into large round pieces and the bell pepper into strips.

🍅 Whisk together the eggs, black pepper, paprika and garlic powder.

🍅 Once the potatoes are done cooking, drain and let cool.

🍅 Slice the potatoes into large round pieces. Place at the bottom of a round pan.

🍅 Place the tomatoes on top, then the bell pepper.

🍅 Pour the egg mixture over the veggies.

🍅 Cook for 15 minutes or until eggs aren’t runny anymore.

🍅 Slice into 5 pieces and devour every day!


It seems sometimes it can be hard to come up with Mexican inspired breakfasts, so I figured with the warming months coming it would be a perfect idea to do a Mexican inspired breakfast dish! With a spicy bean mixture that includes cayenne, lime juice and cumin, fresh avocado, and cilantro you can’t go wrong with this dish. You will start off your day right by eating something happy, healthy, and filling!


Servings: 5 | Calories per Serving: 239


🥑 1 Can Black Beans

🥑 5 Roma Tomatoes

🥑 1 Jalapeno Pepper

🥑 1/4 Cup Lime Juice

🥑 Cayenne, Black Pepper, Cumin

🥑 1.25 Avocado

🥑 5 Large Eggs

🥑 Fresh Cilantro


🥑 Drain the black beans, cut the roma tomatoes and jalapeno.

🥑 Put the beans, tomatoes and jalapeno in a skillet with the lime juice, cayenne pepper powder, black pepper and cumin. Cook on medium heat.

🥑 In a different pan, cook the 5 eggs on medium heat for about 5 minutes or until your desired level. I prefer my eggs runny.

🥑 Once both are done, separate into 5 plates or containers.

🥑 Add 1/4 of a fresh avocado and fresh cilantro.

🥑 Devour!


Sometimes you just don’t have to the time to make some extravagant breakfast for the morning or the week! That’s where frittatas come in handy. You can put anything in them, they’re easy and quick. This week, I decided to reign it back in and keep it simple. Sausage, onions and cheese. Simple, no hassle, yet still tasty every morning!


Servings: 5 | Calories per Serving: 370


🍳 10 Large Eggs

🍳 10 Ounces of Breakfast Sausage (Like Jimmy Dean’s)

🍳 1 Medium Yellow Onion

🍳 1/4 Cup Shredded Cheddar Cheese

🍳 Black Pepper, Garlic Powder, Paprika, Chives


🍳 In a skillet, cook the breakfast sausage until it is fully cooked.

🍳 Preheat oven to 350 degrees.

🍳 Place the sausage at the bottom of a round pan. I used a 12 inch pan.

🍳 Roughly chop the onions and place on top of the sausage.

🍳 In a bowl, whisk together the eggs, black pepper, garlic powder, and paprika.

🍳 Pour the eggs into the round pan.

🍳 Sprinkle the shredded cheese on top.

🍳 Lastly, top with the chives.

🍳 Cook for 20-25 minutes or until eggs aren’t runny anymore.

🍳 Cut and devour!


I hate to say it, but the McDonald’s Sausage Egg Cheese McMuffin is pretty freakin’ tasty. I was craving it this week, but I know it is way too bad for me to have, especially on a daily basis. Their’s is 470 and mine is 355! That’s quite the difference. I, like always, wanted to change things up a bit, so I added red pepper, spicy pepper jack cheese, and chives to top it off! This is a great and filling way to start your day!


Servings: 1 | Calories per Serving: 335


🐖 1 Ounce Pork Breakfast Sausage

🐖 1 Large Egg

🐖 1 Slice Pepper Jack Cheese

🐖 1 English Muffin

🐖 Red Pepper, Black Pepper, and Chives


🐖 In a bowl whisk the egg and black pepper well.

🐖 Heat a skillet to medium heat and place a circular egg shaper on the skillet. If you don’t have an egg shaper like the below, they come in packs of 2 for $3 at Kitchen Collection or you can something around to help shape the egg. Be creative! This will help keep the egg the same size as the muffin, so it doesn’t spill out.

🐖 Cook the egg for a few minutes on one side.

🐖 Lift the egg shaper up. The egg should stand on its own.

🐖 Flip the egg over for 15 seconds, then set aside on a plate.

🐖 Form a 1 ounce patty of breakfast sausage. Sprinkle red pepper on each side. Cook for 3-5 minutes on each side in the same skillet.

🐖 Once the sausage is done, let it sit on a paper towel, so it can soak up the grease and not make your muffin soggy.

🐖 Take the English muffin and place the egg on the bottom, then the sausage, and then place the cheese on top.

🐖 Sprinkle some chives onto the cheese and top with the other half of the English muffin.

🐖 Heat up for 25 seconds in the microwave and then eat up!


I love working with new foods and flavors and I have never used or eaten rutabaga, so I wanted to incorporate it into one of my dishes. I thought, with its potato type texture, it would be great to roast with other veggies and pair well with some runny eggs! Its an easy recipe, but it does take time. I can promise you though, its worth it! The flavors are perfect for any time of year and I am sure you’ll wonder like I did how you haven’t come across this yummy veg before!


Servings:4 | Serving Size: 2 Cups Roasted Veggies with 2 Eggs | Calories per Serving: 248


🌽 8 Cups Chopped Rutabaga

🌽 2 Cans Quartered Artichoke Hearts

🌽 1 Medium Yellow Onion

🌽 3/4 Cup of Corn

🌽 4 Garlic Cloves

🌽 1 Tablespoon EVOO

🌽 8 Large Eggs

🌽 Red Pepper, Black Pepper, Parsley, and Cilantro


🌽 Chop the onion and garlic cloves.

🌽 In a large skillet heat up the EVOO on medium high heat. Once it is ready, place the onion and garlic.

🌽 Chop the rutabaga while the veggies cook.

🌽 Add the rutabaga, corn, and artichoke hearts to the pan.

🌽 Sprinkle in some red pepper, black pepper and parsley and mix well.

🌽 While this is cooking boil the 8 eggs for 6 minutes. As soon as 6 minutes is done place the eggs into cold water, so they stop cooking.

🌽 Mix the veggies in the pan often, so they don’t burn and they cook evenly. It will take a while for the rutabaga to go through.

🌽 Once cooked, place 2 cups of the veggie mixture into a bowl.

🌽 Peel two eggs. The eggs should be cooked, but the yolks will be runny.

🌽 Place the eggs on top, then sprinkle on some more red pepper flakes and fresh cilantro.

Eat up!


I am a fan of cuisine from all different cultures. Food is the language of the world. We can understand each other through food and there is nothing more fun than experimenting 1with different flavors. I wanted to go with some middle eastern and Mediterranean flavors this week. It sounded so delicious and its something I don’t do enough of. Breakfast was hard, but when in doubt always go with a frittata. So, here you have it – a Middle Eastern and Mediterranean inspired frittata!


Servings: 5 | Calories per Serving: 122


❉ 5 Eggs

 1 Small to Medium Zucchini

 2 Roma Tomatoes

 1/4 Cup Garbanzo Beans / Chickpeas

 1 Ounce Pitted Kalmata Olives (About 5 Olives)

 1 Tablespoon Feta Cheese (About 1/2 an Ounce)

 Cardamom, Coriander Seed Ground, Black Pepper, Curry Powder, Paprika, Turmeric, and Cumin


 Preheat the oven to 400 degrees.

 Chop the zucchini into half moon pieces and place at the bottom of a round pan.

 Slice the tomatoes into round pieces and place over the zucchini.

 Place the chickpeas on top.

 Slice the kalmata olives in half and place on top.

 Whisk the eggs and spices together and then pour over the veggies. (Don’t worry if the eggs don’t cover the veggies, they will puff up in the oven.)

 Cook for 20 minutes.

 Sprinkle the feta on top.

Serve and enjoy!