PCOS Friendly Breakfast Casserole - Mexican Breakfast Casserole
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
Grocery list: black beans, sweet potato, bell peppers, onions, eggs, shredded cheddar cheese, cumin, chili powder, salt, black pepper, olive oil. This recipe has a low Glycemic Index due to the black beans and sweet potato.
Ingredients
1 cup black beans (canned, drained, rinsed), 1 cup sweet potato (cubed), 1/2 cup bell peppers (diced), 1/2 cup onions (diced), 4 eggs, 1/2 cup shredded cheddar cheese, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F (190°C). 2. In a large bowl, mix together black beans, sweet potato, bell peppers, onions, cumin, chili powder, salt, and pepper. 3. Grease a baking dish with olive oil and spread the mixture evenly. 4. In a separate bowl, beat the eggs and pour over the vegetable mixture. 5. Sprinkle shredded cheese on top. 6. Bake for 25-30 minutes or until the eggs are set and the cheese is melted and slightly browned. 7. Let it cool for a few minutes before serving.
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