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Huevos Sofrito

This protein-packed egg breakfast is featured in The Biggest Loser dietitian Cheryl Forberg's cookbook Flavor First!

Per serving: 170 calories, 5 g total fat (2 g saturated), 25 mg cholesterol, 420 mg sodium, 14 g total carbohydrates (2 g sugars), 2 g fiber, 18 g protein
Huevos Sofrito Photo
Yield: 4 servings


  • 4 (1-ounce) slices Canadian bacon
  • 4 corn tortillas (6-inch diameter)
  • 8 egg whites or 4 large eggs
  • 1 cup Easy Sofrito Sauce, hot
  • 1/4 cup shredded low-fat pepper Jack cheese
  • 2 tablespoons chopped cilantro, for garnish


  1. In a small nonstick skillet, warm the Canadian bacon over medium heat until just warmed through. Transfer the bacon to a plate and cover to keep warm.

  2. In the same skillet, warm each tortilla over medium heat for about 30 seconds per side. Cover to keep warm.

  3. Coat a nonstick skillet with cooking oil spray. Add the egg whites or whole eggs and cook without stirring, for 2 minutes, or until nearly set. Turn the eggs with a silicone spatula and finish cooking, about 1 minute longer.

  4. To serve, place a warm tortilla on a plate and top with 1 slice of Canadian bacon. Place 2 egg whites or a single egg on top of the bacon. Top the egg(s) with 1/4 cup hot sofrito sauce and sprinkle with 1 tablespoon of cheese. Garnish with the cilantro.

Get the Easy Sofrito Sauce Recipe Here!

Featured in Cheryl Foberg's cookbook Flavor First! Courtesy of Cheryl Foberg, RD.

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