5 Champion Breakfast Recipes to Start Your Day Right - Page 4

Nicole Crawford

Contributor - Women's, Family, and Kids' Fitness

Women's Fitness, Family and Kids

 

Steak and eggs, anyone? Cassy Joy Garcia served up a delicious variation in her recipe, Southwestern Breakfast Frittata:

 

 

In this Southwestern Breakfast Frittata, I’ve taken classic beef fajitas, baked them into a dozen scrambled eggs, and then finished with fresh cilantro and avocado. It’s a fabulous, delicious breakfast that reheats like a champ and provides the balanced nutrients we need. Pair it with a small piece of fruit, and you’ve got yourself a complete meal!

 

Southwestern Breakfast Frittata

Healthy Eating, recipes, breakfast, meal planning, morning, recipe

 

Program Compliance: Fed & Fit, Whole 30, 21-DSD, AI (when you omit pepper)

Time: 45 minutes

Yield: 6 servings

 

Ingredients:

  • 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
  • 1/2 pound skirt steak, tenderized
  • 1 teaspoon steak seasoning (or salt & pepper to taste)
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1/2 purple onion, sliced
  • 12 eggs
  • 2 Tablespoons fresh cilantro, chopped
  • 1 avocado, sliced

 

Method:

  1. Preheat oven to 350°F (~175°C).
  2. In a medium or large frying pan, melt the butter.
  3. Dust the skirt steak with the steak seasoning or salt and pepper.
  4. When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
  5. Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
  6. Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
  7. Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
  8. Bake at 350 F for 30–35 minutes, or until the center is firm.
  9. Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
  10. Store in a sealed container in the refrigerator for up to 5 days.

 

Too Busy to Cook? Click to Page 5 for an Overnight Oats Recipe.

 

 

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