breakfast tacos with chipotle sour cream

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

This recipe has been a long time in the making but it’s quite fitting that I’m sharing it today. Why? Because I’m on my way to Mexico and plan on eating many versions of mexican breakfasts for the next week or so. I had something similar – goat cheese breakfast tacos – at a restaurant (almost a year ago!) and while I loved the idea of the goat cheese tacos, they didn’t blow me away. I’ve been wanting to recreate them ever since.

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

So I finally got around to making them and it turns out that the chipotle sour cream totally stole the show. Dare I say…it left the goat cheese totally and utterly pointless. (Which in my world is a bit shocking given my intense love for cheese.)

I made the tacos again, this time omitting the goat cheese and they tasted just as good. No point in adding calories you can’t taste, am I right?

Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

But back to the star. The chipotle sour cream is just…well, it left me wondering two things: why has this little can of chipotles been in my cupboard for almost two years and what else can I do with it?! (Brainstorms are in the works and chipotle chili is happening.) So all this is to say – you can’t (CAN. NOT.) leave the chipotle sour cream off. It takes a few short minutes and is so worth it.

 Breakfast Tacos with Chipotle Sour Cream | A Nutritionist Eats

The rest of the tacos? They are full of good stuff. I’m talking black beans, scrambled eggs, caramelized onions and fresh avocado slices. It’s pretty much the breakfast dreams are made of. And if you like eggs throughout the day, they would make a killer lunch or easy dinner.

nutrition facts (4 servings): 380 calories, 13 grams of fat, 20 grams of protein, 46 g carbohydrates, 10 g fiber

Breakfast Tacos with Chipotle Sour Cream

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: breakfast gluten-free high fiber high protein vegetarian eggs Mexican

 

Ingredients (4 servings)

    For the Chipotle Sour Cream

    • 1/2 cup sour cream
    • 1-1 1/2 chipotles + sauce depending on heat preference

    For the Tacos

    • 1/2 onion, caramelized
    • 6 eggs
    • 8 corn tortillas
    • 1-15 oz can of black beans
    • optional: avocado slices, chopped cilantro

    Instructions

    For the Chipotle Sour Cream

    Finely chop the chipotle peppers (you can basically mash them together)

    Mix into sour cream.

    Add some of the sauce as desired.

    For the Tacos

    Whisk eggs together in small bowl and scramble until cooked through.

    Heat tortillas in microwave until hot.

    Assemble tacos: layer beans, eggs, onions and sour cream on tortillas. Top with avocado and cilantro if desired.

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    7 toppings for your toast

    Toast Toppings | A Nutritionist Eats

    I ate toast every single morning for a good two years. Seriously.

    Sometimes I would switch it up with some oats or a smoothie but I started my day with a sprouted bagel or two slices of sprouted bread toast for two years. It was also when I worked in a bakery so there was a) lots of bread, b) I ate/slept/dreamt bread, c) it was easy and d) it was delicious!

    I’m getting back into my toast routine but I’m stepping up the topping ideas to add some more fun – and NUTRITION – to your typical toast.

    Get your toasters ready…

    Toast Toppings | A Nutritionist EatsAvocado has to be one of my favorite toppings for toast. A touch of mayo, or a slice of cheese adds a lot, but it’s also delicious on its own. Sprinkle with some high-quality salt (It seriously makes a big difference, I love maldon) and some red pepper flakes if you want a little heat.

     

     

     
    Toast Toppings | A Nutritionist EatsProtein-rich greek yogurt gets a sweet drizzle of sweet honey for a delicious and creamy breakfast. Your morning yogurt is now a full meal.

     

     

     

     

     

     
    Toast Toppings | A Nutritionist Eats

    This is a standard breakfast/lunch/dinner meal. Topping toast with a fried egg is a natural choice and for good reason. Spread with a pat of butter or coconut oil if desired, or simply leave the yolk runny for ultimate dipping.

    Toast Toppings | A Nutritionist EatsMozzarella + Tomato may be a little out of the ordinary for breakfast, but why not? A drizzle of olive oil + a sprinkling of salt + pepper is all this toast needs but if you want a little more flavor, add some high-quality balsamic vinegar. It also makes a perfect lunch.

     

     

     

     
    Toast Toppings | A Nutritionist EatsPeanut Butter is always a good idea on toast. And it is what I always topped mine with for those two years. Adding bananas + honey is icing on the “toast” cake in my opinion.

     

    Toast Toppings | A Nutritionist EatsVegetable Cream Cheese (I couldn’t find one that I liked, so I made my own!) + sprouts is one of those meals that is almost too good to be true. You could also top with some sliced cucumber.

     

     

     

     

     

     

     

    Toast Toppings | A Nutritionist EatsRicotta Cheese + Preserves feels like such a treat on a weekday morning. I like it topped with preserves, but you could also go a savory route and top with a drizzle of olive oil + salt + pepper. Apricot or orange flavors are perfect, but really, anything will work.

     

     

     

     

     

     

     

    I hope I’ve given you some inspiration to mix up your toast. What do you top your toast with? 

     

    leftover stuffing quiche

    quiche11final

    I’m back for more Thanksgiving chat. But this time around it’s all about leftovers.

    How do you feel about them? Love them? Too soon to talk about them?

    quiche2final

    Personally, I have a lot more fun with the leftovers than the actual meal. Last year on the Saturday after Thanksgiving, we picked up a whole turkey just so I could play with leftovers (Curried Lentil Turkey Soup!). Who knows if we’ll end up doing the same this year, but I’ve already gotten to play with stuffing leftovers so we’re off to a good start.

    leftover stuffing quiche

    Let’s rewind. Last week I made brown-butter challah stuffing for our work potluck. Not to brag or anything (I’m from the midwest after all, we don’t do that!) but it was really good. Like so good my husband said it was the best he’d ever had. It could have been the challah or it could have been the brown butter… I went all out. #worthit

    photo (79)

    And I made extra to ensure there would be leftovers. Then I combined some of the world’s best foods – bread, butter, eggs and cheese – in one perfect quiche. (Technically, quiche has a custard base, but I didn’t need to add anymore cream to this dish, so I left it out.)

    I don’t want to tell you what to eat on Friday, but….this would be a perfect choice. Just sayin’.

    Leftover Stuffing Quiche

    by Emily Dingmann

    Prep Time: 5 minutes

    Cook Time: 30 minutes

    Keywords: bake bread breakfast entree eggs cheese Thanksgiving fall

     

    Ingredients (4-6 servings)

    • 5 eggs
    • salt & pepper
    • 2 1/2 cups stuffing, crumbled
    • 1 cup shredded cheese like cheddar

    Instructions

    Preheat oven to 375 degrees.

    Whisk together eggs and season with salt & pepper.

    Layer the stuffing in a greased 8×8″ pan.

    Sprinkle cheese on top of stuffing.

    Pour egg mixture over stuffing and cheese and bake for about 30 minutes or until eggs have set.

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    PS: I’ll be back next time with something healthy!

    pizza quiche

    Yes. Pizza Quiche.

    Let’s get the most important thing out of the way. This tastes amazing. And starting your day with pizza lends itself very nicely to having a good day. I did a study. Pizza = happy.

    The other important thing about this pizza quiche? It’s healthy. It’s gluten-free, high-protein, low-carb, and could be paleo if you omit the cheese. (But whyyyyyy?) Eggs and vegetables (and sausage if you like) are all combined and baked until golden brown. The literal icing on the cake is some marinara and a sprinkle of mozzarella which melts into a gooey topping. The cauliflower isn’t very detectable, but gives the quiche more body and bite since it’s missing a crust.

    Pizza for breakfast!

     

    Pizza Quiche

    by Emily Dingmann

    Prep Time: 10 minutes

    Cook Time: 60 minutes

    Keywords: bake breakfast gluten-free high protein low-carb sugar-free eggs Italian

     

    Ingredients (4 servings)

    • 4 cups cauliflower florets
    • 6 eggs
    • 3/4 egg whites (the equivalent of 4 eggs if you want to use all whole)
    • 6 oz turkey or chicken sausage (optional)
    • 1 cup marinara sauce
    • 3/4 cup shredded mozzarella
    • other optional ingredients: shredded greens, diced onion or pepper, sauteed mushrooms

    Instructions

    Pre-heat oven to 375 degrees.

    Steam and mash cauliflower.

    Whisk eggs and egg whites together and season with salt and pepper.

    Spray baking dish with cooking spray and layer cauliflower on the bottom.

    Pour over egg mixture.

    Sprinkle on additional optional ingredients.

    Cover with foil and bake for about 45 minutes until egg is set.

    Remove foil, spread marinara over the top and sprinkle with cheese.

    Bake for another 10-15 minutes, until cheese has melted.

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