These Acapulco Eggs are easy to make and require no special ingredients. They are healthy and filling and have a secret ingredient!!
I love adding cottage cheese to my eggs for a couple of reasons first it helps to stretch the eggs a bit and boy do we go through eggs around here (They are a cheap and easy source of protein.) and cottage cheese well it is also a great source of protein as well as relatively inexpensive. So all in all these Acapulco Eggs are very budget friendly too.
I know I know you want to know what the secret ingredient is… well … hmmm I think you need to wait a bit longer to find out.
If you happen to follow the Trim Healthy Mama Plan then you know that the sisters secret ingredient is okra.
I love nopales, I think the first time I started using them was in about 2002 or 2003 when I lived in Southwest Kansas one of my co workers had gone to Mexico and he was having issues with his blood sugar. so while he was there he learned how to make nopale tea and told me about them one night at work during break time. So of course I had to try them to see.
Surprisingly they don’t really have a taste, they contain mucilage just like okra does and they have fewer carbs than okra, what a bonus!
The addition of nopales to these Acapulco Eggs along with some green chiles make them flavorful and there is no slime (for those mama’s with texture issues).
I’ve used both the jarred version of nopales and fresh in these eggs over the years and they both work well. You could add more peppers and onions and even some bacon or sausage to make this even more protein packed. These are a bit spicy so you might even pair it up with a nice Baby Frap from the Trim Healthy Mama cookbook or an iced coffee.
I have them topped with Texas Brew Roasted Poblano Verde Salsa (it has no added sugar and you can order yours through Texas Brew Salsa or find it at store locations listed on their website)
I hope you enjoy these Acapulco Eggs as much as I do
- 2 tablespoons unsalted butter
- 8 whole eggs
- ¼ cup unsweetened almond milk
- ¼ cup 1% cottage cheese
- 4 ounces green chiles
- 4 ounces nopales (chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup cheddar cheese
- Melt butter in pan. tilt to cover the bottom and sides with butter. Mix eggs, almond milk, and cottage cheese until combined. Pour into prepared pan.
- allow egg mixture to cook slightly and as it begins to set up stir in the nopales and green chiles being careful not to disturb the bottom crust that has formed if you want a quiche like presentation, or you can just scramble them all together at the same time.
- Top with cheese and allow to melt and mix into the egg mixture. Top with Salsa, taco sauce or tomatoe slices.
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And speaking of blessings we were blessed with a brand new grand daughter this week so we now have 8 with number 9 on the way in the fall. (I would share a photo but her parents have asked me not to on this blog for safety reasons)
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