Protein Breakfast Boats
Protein Breakfast Boats
Ingredients
- 6 medium eggs
- 160 g ham trimmings, diced
- 150 g plum tomatoes, sliced
- 150 g spinach, washed and sliced
- 8 taco boats, Old El Paso
- 1 packet taco seasoning, included with taco boats
- 300 g low fat cottage cheese
- 150 g salsa
- 136 g low fat cheddar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For Garnish (Optional)
- 2 tablespoons salsa, extra, as needed
- 1 teaspoon fat free Greek yogurt
- 1 tablespoon fresh coriander, chopped
Instructions
- 1
Preheat your oven to 180 degrees Celsius.
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, combine the eggs, diced ham trimmings, sliced plum tomatoes, washed and sliced spinach, low fat cottage cheese, and 150g of salsa. Season with salt, pepper, and the packet of taco seasoning. Mix well until all ingredients are fully combined.
⏱️ 5 min
- 3
Lay out the 8 taco boats onto a baking tray. Carefully spoon 1/8 of the egg mixture into each of the taco boats, ensuring the mixture is evenly distributed among all boats.
⏱️ 5 min
- 4
Level out the egg mixture in each boat and then top each one with approximately 18g of low fat cheddar cheese.
⏱️ 2 min
- 5
Bake in the preheated oven for 20-25 minutes, or until the egg mixture has fully set and the cheese has melted and is lightly golden.
⏱️ 25 min•🌡️ 180
- 6
Garnish each breakfast boat with extra salsa, a teaspoon of fat free Greek yogurt, and fresh coriander, if desired. If meal prepping, add garnishes just before serving.
⏱️ 3 min
- 7
Serve immediately and enjoy your Protein Breakfast Boats! Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Kitchen Tools
Nutrition Facts (per serving)
Protein Breakfast Boats
- 6 medium eggs
- 160 g ham trimmings, diced
- 150 g plum tomatoes, sliced
- 150 g spinach, washed and sliced
- 8 taco boats, Old El Paso
- 1 packet taco seasoning, included with taco boats
- 300 g low fat cottage cheese
- 150 g salsa
- 136 g low fat cheddar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
For Garnish (Optional)
- 2 tablespoons salsa, extra, as needed
- 1 teaspoon fat free Greek yogurt
- 1 tablespoon fresh coriander, chopped
Instructions
- 1
Preheat your oven to 180 degrees Celsius.
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, combine the eggs, diced ham trimmings, sliced plum tomatoes, washed and sliced spinach, low fat cottage cheese, and 150g of salsa. Season with salt, pepper, and the packet of taco seasoning. Mix well until all ingredients are fully combined.
⏱️ 5 min - 3
Lay out the 8 taco boats onto a baking tray. Carefully spoon 1/8 of the egg mixture into each of the taco boats, ensuring the mixture is evenly distributed among all boats.
⏱️ 5 min - 4
Level out the egg mixture in each boat and then top each one with approximately 18g of low fat cheddar cheese.
⏱️ 2 min - 5
Bake in the preheated oven for 20-25 minutes, or until the egg mixture has fully set and the cheese has melted and is lightly golden.
⏱️ 25 min•🌡️ 180 - 6
Garnish each breakfast boat with extra salsa, a teaspoon of fat free Greek yogurt, and fresh coriander, if desired. If meal prepping, add garnishes just before serving.
⏱️ 3 min - 7
Serve immediately and enjoy your Protein Breakfast Boats! Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.