Polenta & Egg Breakfast Cups
Creamy eggs, melty cheese, crisp veggies over a bed of buttery polenta. This is breakfast!
Makes
Serving size
Ingredients
6 ounces polenta log/chub
4 teaspoons unsalted butter
4 large eggs
2 teaspoons Mrs. Dash® taco seasoning
⅛ teaspoon sea (kosher) salt
¼ cup small red pepper, diced
¼ cup small roma tomatoes, diced
¼ cup green onions (about 2 medium, thinly sliced)
2 ounces shredded cheddar cheese, divided
2 tablespoons cilantro, chopped
2 tablespoons Mexican crema or sour cream
Instructions
1. Preheat oven to 500°F (broil high).
2. Cut polenta into four, 1 ½ ounce servings (about ½-inch thick slices). Crumble into greased ramekin cups.
3. Top each with 1 teaspoon of butter and broil 6 to 9 minutes or until it starts to brown.
4. Whisk together the eggs, taco seasoning, salt, red pepper, tomatoes, and onions.
5. Remove ramekins from oven and reduce oven heat to 400°F.
6. Sprinkle 1 tablespoon of cheese on top of the polenta in each ramekin.
7. Divide the egg mixture between the ramekins and bake 12 to 18 minutes or eggs are set (no wobbly middle) but still look moist.
8. Remove from oven and top each with 1 tablespoon of remaining cheese and let rest for 2 to 3 minutes.
9. Top with ½ tablespoon each of cilantro and crema or sour cream.
Cooking Tip
May substitute parsley for the cilantro.
Nutrition Info
Nutrition Info
Makes: 4 servings Serving size: 1 ramekin
Calories
216
Fat
15 g
Saturated Fat
8 g
Trans Fat
0 g
Cholesterol
215 mg
Carbohydrates
9 g
Sugar
2 g
Fiber
1 g
Protein
11 g
Sodium
347 mg
Calcium
170 mg
Phosphorus
195 mg
Potassium
172 mg
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