Chile Relleno Egg Cups


1 4 oz can diced green chiles, drained and patted dry

½ cup shredded cheddar cheese

¾ cup low-fat milk

3 egg whites

2 eggs

¼ tsp salt (optional)

4 Whole wheat tortillas

8 Tbsp Plain, nonfat Greek yogurt

8 Tbsp Salsa



Preheat oven to 400°. Spray muffin tin with cooking spray. In a medium sized bowl, mix all ingredients. Fill muffin tin cups with egg mixture about 2/3 full. Cook 18-20 minutes until eggs are brown and set. Makes 10 egg cups.

Nutrition info (1 egg cup): 60 calories, 2 gms carbs, 4 gms fat, 5 gms pro


To make a burrito: Wrap 2 egg cups in a tortilla. Top with 2 Tbsp low-fat Greek yogurt and 2 Tbsp salsa. Add an apple on the side for a complete breakfast!

Nutrition info for full breakfast: 384 cals, 52 gms carbs, 12 gms fat, 20 gms pro