Eggs – they’re versatile, and yet people tend to make them the same way over and over again. It’s time to zest them up with a Mexican flair! Huevos Rancheros (Rancher’s eggs) is a popular Mexican dish that is hearty and delicious! I’ve taken the concept and simplified it down to four ingredients, to make a quick, easy, and delicious breakfast! (Bonus – it’s great for that waistline and 21 Day Fix approved!).

Tortillas – Corn vs. Flour

Before we get down to the recipe, let’s talk about tortillas. If you’re going down the authentic road, then corn tortillas are the way to go! You’ll want the uncooked ones – they’re located with the flour tortillas, but sometimes you can also find them in the refrigerated Hispanic foods section by the cheese. You could do flour tortillas, but I would encourage you to use the corn tortillas for two reasons: 1) They are more authentic to Mexican cuisine (flour tortillas started being used in northern Mexico/Texas). 2) They are 21 Day Fix approved, as they do not contain the processed white flour (If you really want flour tortillas that are clean, try my recipe for Whole Wheat Flour Tortillas!) 3) Corn tortillas are a little more resilient in holding liquid (ie. they won’t fall apart as easily).

Cooking the tortillas

I use one of these griddles  (Amazon affiliate link) for cooking both the tortillas and the eggs. The griddle is awesome because I can cook for more than one serving at a time, and I use the same griddle for both the tortillas and the eggs! I cook the tortillas on medium high heat (325 degrees), and I keep flipping until they’ve browned in color. If you like your tortillas to be crunchier, then I would cook at a lower heat so they don’t burn. There’s a little bit of experimentation involved until you find the consistency you want.

Huevos Rancheros

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Ingredients

• 2 corn tortillas
• 2 eggs
• 1/8 cup salsa
• 1/4 cup queso fresco (or shredded cheddar) cheese

Instructions

1. Preheat skillet to medium/medium high heat.
2. Place tortillas onto skillet, and flip periodically until it reaches a light golden brown color. Remove from skillet.
3. In a small bowl, place eggs, cheese, and salsa, and whisk together.
4. Put egg mixture onto skillet, and scramble for a few minutes until the egg whites are cooked.
5. Divide egg mixture in half and place onto tortillas.
6. Serve with extra salsa (optional).

Notes

21 Day Fix: 1 Red, 1 Yellow, 1 Blue (optional), 1/4 Purple

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There is something comforting about a bowl of oatmeal! In the past, I used to love to get the flavored instant packets and use that as my go-to breakfast. It was easy to do any only took a minute. However, on days I was late for work, I wouldn’t have time to cook an instant breakfast.

Recently I have discovered the art of overnight oats. All you have to do is put the ingredients together at night (or whenever) and stick it in the refrigerator for an instant breakfast in the morning. This version of Cookies and Cream Overnight Oats has only three ingredients. Also, the best part is it’s packed with protein and low in sugar!

*Affiliate note: I was not paid or provided with any goods to make this post. I simply enjoy the product enough to make my honest recommendations. However, affiliate links are provided, which help to support this blog. Thanks!*

You can use Shakeology or any protein powder, but I like to use the Quest Cookies and Cream protein powder for this version. The shakes are delicious, and their protein powders work well in recipes!

For my 21 Day Fix friends, count this recipe as 1 Red and 1 Yellow. For full disclosure, the cookies shown in the picture are for decorative use only (bummer). If you need an Oreo fix, take two cookies and count them as a treat swap. ONLY TWO COOKIES!! (I know it’s tempting to just go crazy with those things. It’s why I prefer the Quest powder – guilt free and delicious!)

I hope you get to try this cookies and cream overnight oats recipe! Are you looking for more breakfast recipes? Check out my index of recipes HERE.

Yields 1

Cookies and Cream Overnight Oats

21 Day Fix: 1 Yellow, 1 Red

2 minPrep Time

6 hrCook Time

6 hr, 2 Total Time

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Ingredients

• 1 Scoop Quest Cookies and Cream Protein Powder (or any other protein powder of choice)
• 1/4 Cup Old-Fashioned Oats (NOT steel cut)
• 1/2 cup unsweetened vanilla almond milk

Instructions

1. Mix ingredients together and put in air-tight container.
2. Store at least 6-8 hours in refrigerator.
3. Eat cold, or reheat in microwave for about 30-45 seconds.

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I will probably be the first to admit – I didn’t ever think Crockpot Buffalo Chicken Scramble would be something I would gravitate to for my breakfast. Even though I was the one that created this in our household, I can’t fully take the credit for its success.

Sometimes, my creations come by complete accident. My 15 year old daughter has this thing about breakfasts…she hates breakfast food. Whether it’s eggs, pancakes, or bacon, she’d rather eat “normal” food or skip breakfast. Recently, our family got the chance to spend the weekend at our friends’ house. When we woke up the next morning, I was searching through the fridge and found some leftover buffalo chicken dip. (I realize as I’m typing this story that it might seem weird that we poke around our friend’s kitchen, but they’re our BFFs? I digress…) ANYWAY, I decided to see what would happen if I cooked some of that chicken dip into the skillet and threw in a couple of eggs to scramble. It was a wise investment as the ending result was delicious. Even though my 15 year old is anti-breakfast, she’s still always willing to try something new. As the result of that bite, my breakfast became HER breakfast, and I made another batch for myself. My 15 year old ate eggs willingly? Okay!

A few weeks later, we went back to our friends’ house and again, they had the buffalo dip. So again, my daughter requested another recreated of the buffalo chicken eggs. A few days later after returning home, I made my Crockpot Buffalo Chicken (it’s kind of a regular standard at our house). While I made the chicken for dinner, we always have ample leftovers so it seems like this has turned into a dinner/breakfast staple at our house.

This recipe isn’t necessarily something mind-blowing, it’s simple and a great way to use leftovers. (Side note: in a pinch, I have deboned and shredded a rotisserie chicken to recreate this for my daughter. It’s more work/expensive, but she was getting over strep and it was the first thing she asked to eat. I like to spoil the kidlets when they’re sick!)

FitFunTina

Buffalo Chicken Scrambled Eggs

21 Day Fix: 1 Red, 1 Blue

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Ingredients

• 1/2 cup Crockpot Buffalo Chicken
• 1 Egg
• 1/4 Cup Blue Cheese

Instructions

1. Heat stove-top to medium-high. In nonstick skillet, put in chicken and stir around for a bit until it starts to get warm.
2. In bowl, scramble egg, then pour on top of the chicken.
3. Continue to scramble egg and chicken together until egg is almost fully cooked. Throw in the blue cheese, and scramble for a couple of minutes until the egg is finished cooking.
4. Remove from heat and enjoy

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