Breakfast Tostadas

Source: My kitchen
Tried it: YES
Thoughts: This was good. Really good. Threw it together in about 15 minutes.

• Prepare the corn tortillas (four)
• Light coating of olive oil, salt, garlic powder, heat on medium-high. Place in 250 degree oven to keep warm.
• Prepare the beans
• Drain/rinse one can black beans
• Heat over medium-high, smash with a potato masher
• Add desired amount of La Morena Chilpotle Sauce 
• Sprinkle with cumin
• Top tortillas with beans. Return to oven
• Prepare the green chilies
• Lightly coat pan with olive oil
• Heat one can of Trader Joe's Fire Roasted Diced Green Chile over medium high
• Sprinkle with salt, pepper, cumin
• Add approx 1 Tbs half & half
• Top tortillas with green chili mixture.
• Top tortillas with white cheese (preferably Mexican cheese, but I used mozzarella)
• Broil on low while preparing eggs 
• Prepare eggs
• Lightly butter pan (medium high)
• Cook four eggs - over easy
• Sprinkle with salt, pepper, cumin
• Remove tortillas from oven, top each with one egg, sprinkle with cheese
• Optional: Top with reserved chilpotle sauce

Breakfast Strata

Source: Cousin Terri's Kitchen

Tried it: YES

Thoughts: This is DEEEEEEE-licious. And easy.

Ingredients:

1 lb. Bob Evans sausage, browned, drained, & crumbled
1 lb. (loaf) French bread, cut into 1-inch cubes
1 lb sharp cheddar cheese, shredded or grated
1 dozen eggs
1 cup (approx) half & half

Preparation:

The night before: Mix together eggs and half & half. Mix in remaining ingredients. Pour into a butter-greased baking dish. Refrigerate overnight.

In the morning: Bake at 350 degrees for 45-60 minutes.

Veggies can be added as well... mushrooms, onions, peppers, etc. But it's GREAT as-is.

Sausage and Cheese Breakfast Cups

Source: South Beach Diet - online recipes
Recipe Link

Tried it: YES

Notes: This recipe fits in all phases of the SB Diet. Nice to have on hand for a quick breakfast!

Ingredients:

4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded, reduced-fat Cheddar cheese

Preparation: 

Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray, or line with paper baking cups.

In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.

Bake for 20 minutes or until the egg is set.

Makes 6 cups