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Breakfast: Light Mexican-Style Breakfast Cups

Source of Recipe

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Light Mexican-Style Breakfast Cups

Exchanges
WW Points
Yield: 2 servings.

2 large tomatoes
Vegetable cooking spray
1/2 cup frozen egg substitute -- thawed
1/4 teaspoon ground cumin
2 tablespoons shredded lowfat Monterey Jack cheese
1-1/2 tablespoons tortilla chips -- unsalted, crushed
1 tablespoon minced fresh parsley

Cut tomatoes in half and scoop out pulp, leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain.

Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400 degrees F. for 5 minutes. Remove shells from oven and set aside.

Combine chopped pulp, egg substitute, and cumin in top of double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into shells.

Top with cheese, crushed chips, and parsley. Bake, ncovered, at 400 degrees F. for 5 minutes or until cheese melts and tomato is thoroughly heated.

Serve immediately.

Per Serving: 191 Calories; 11g Fat (48.3% calories from fat); 10g Protein;15g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 234mg Sodium. ++++ Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat. WWP: 4