Mexican Egg and Potato Pot

(click the arrows above to see more images of this process)

Breakfast should be part of everyone's day. Did you know that studies show that if you eat breakfast you have a greater chance of maintaining a healthy weight. I don't know about you, but I love studies that tell me if I EAT I will keep my weight at a healthy place!

I'm not saying you should eat such an elaborate breakfast as this but when you're looking for a real treat, give this a try. I made this for my boys (Neal & Quinn) Neal loved it and Quinn took a bite and replied, "Best Breakfast EVER!" Their smiles made my time in the kitchen worth it. So here's how I did this:

• I used 2 baked potatoes that were left over from the night before. If you don't have these leftovers, you can put the 2 potatoes in the microwave for 2 - 4 min. depending on the size of the potato. You only want to cook it about 3/4 of the way. Dice the potatoes into bite size pieces.
• Put 1 tbsp olive or avocado oil in a pan over med. high heat. and add the potatoes. Stir. Cut up 1 red pepper and slice 1 small onion or 1/2 a med. onion. After cooking the potatoes for about 5 min. add peppers and onions. Cook for about 2 min and turn heat down to low. Crack 4 eggs into the pan. Cover and cook for 4 min. or until whites become slightly hardened.

• Pour 1/2 cup of Enchilada Sauce over eggs. Sprinkle with 1/2 cup grated cheese. Place in broiler on high and cook until cheese melts. Remove from oven and top with 4 tsp plain yogurt and fresh cilantro!

• Serve with some fresh cut cantaloupe and get ready for the "Best Breakfast Ever!"

Serves 3-4