Recipes

Mexican Breakfast Pizza Recipe

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Atkins Mexican Breakfast Pizza
8.7g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Mexican
Cook Time: 13 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
17g

Protein

12.6g

Fat

11g

Fiber

308.6cal

Calories

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INGREDIENTS

  • 4 ea Carb Balance whole wheat tortilla, fajita, 6" Mission Foods
  • 1 cup red salsa FNDDS
  • 4 lrg raw egg USDA
  • 0 1/8 tsp table salt USDA
  • 0 1/8 tsp black pepper, ground USDA
  • 0 3/4 cup mexican blend cheese FNDDS
  • 0 1/2 ea fresh avocado USDA
  • 1 ea fresh jalapeno peppers USDA
  • 1 oz queso fresco cheese FNDDS
  • 0 1/4 cup fresh radishes, sliced USDA
  • 2 ea fresh cilantro, sprig FNDDS

DIRECTIONS

  1. With the oven rack in the top quarter of the oven, heat to 350°F.
  2. Over two sheet pans lined in parchment paper, evenly space 4 tortillas. For each tortilla, place ¼ cup salsa in the middle of the tortilla. Make a well in the middle of the salsa, creating an even ring of salsa not quite reaching the edge of the tortilla. Gently crack an egg into the center of the well and season with a pinch of salt and pepper. Sprinkle the salsa with 3 tablespoons shredded cheese. 
  3. Bake for 11-13 minutes, until egg whites are turning opaque along the bottom. Switch oven to broil for 2-3 minutes, until tops are opaque, and yolk is cooked to your liking. Remove from oven.
  4. Top each tortilla pizza with avocado (about 25g on each), sliced jalapeno (about 3g on each), ¼ ounce crumbled queso fresco, radish slices (about 8g on each), and a roughly chopped cilantro. Enjoy while warm. One pizza as described above is one serving.

Cooking Tip