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Sweet Jalapeno Corn Bread Breakfast Bake

This egg bake has one unusual ingredient that you’re probably not expecting to see, powdered corn bread mix. The eggs cook up the corn bread to make a delicious layer of sweet corn crust on the bottom of the bake. Mix that with the spice from the jalapenos and the creaminess of the greek yogurt and you’ve got yourself something special. 

If you’re worried this will be to spicy due to the jalapenos I can guarantee you if you’re using tamed jalapenos (from the jar) you will only taste a sweet heat. 

When choosing what corn bread mix to use, if you want to keep your macros the same as the ones here, you’ll want to pick up a corn bread with 0 grams of fat, 21-23 grams carbs and 2 grams protein. Krusteaz and DBYD have some great options. 

 

Another thing to note, be sure to spray your backing dish well with non stick spray. The corn bread can and will stick to the bottom if not properly greased. Knowing that, be ready to cut and release the bread from the bottom of the pan before it complete cools. 

 The next question you might have, “what the heck am I going to do with the rest of the corn bread mix?” Save it for the next time you make this recipe! 

 

Yields 

6 Squares

MyFitnessPal

“ohsnapmacros Sweet Jalapeno Corn Bread Breakfast Bake”

5 from 8 Reviews

Ingredients

Adjust Servings
1 lbs. 93/7 ground turkey
32 oz. container of Egg Whites
3/4 cup (112g) Corn Bread Mix - Krusteaz
1 Tbsp. Chili Powder
1/4 cup (70g) nonfat Greek Yogurt
1/4 cup tamed Jalapenos, chopped

Nutritional Information

260 Calories
6 Fat (g)
17 Carbs (g)
33 Protein (g)

Directions

1.

Preheat oven to 375 and spray a 9x13 baking dish with nonstick spray.
Mark as complete
2.

In a pan over medium heat brown your ground turkey. Once browned season with chili powder, salt and pepper (to taste).
Mark as complete
3.

In a separate bowl mix egg whites, corn bread mix and greek yogurt.
Mark as complete
4.

In the baking dish layer your cooked turkey, egg mixture and top with chopped jalapenos. Bake at 375 for 35 minutes until eggs are fully cooked3 .
Note: the egg will puff up when baking, do not be alarmed, it will deflate back to normal.
Mark as complete

Notes

You can use any Corn Bread mix but the macros with change accordingly.

8 Comments

  • Mackenzie

    Thank you so much for your website and easy recipes with macros already in myfitnesspal app. I enjoyed this breakfast bake! Mine took 40 minutes to be done and did get a bit brown so next time I think I’ll put tinfoil on top for the first 20 minutes and then off for the last 20. I was able to use a gluten free cornbread mix to make mine gluten free:)

  • Jennifer Womack

    Absolutely Delicious!!!!!! Just made for breakfast and may eat again for lunch ?

  • Clara

    This recipe comes together so fast! I am seriously obsessed. Definitely not something I mind eating 6 days in a row. Pairs deliciously with your fave hot sauce, and for extra fat if needed sour cream.

  • Kate

    This was so easy to make, delicious, and had unbelievable macros! Great idea!

  • Nicole

    I LOVE this recipe! It’s been in my weekly rotation for the last two months. I can’t bring myself to try another breakfast recipe because I love this one so much. Do yourself a favor and make this! You won’t regret it!

  • Payton B

    LOVE LOVE LOVE!!!! I am not a huge fan of the taste of egg whites, so I did half egg whites/half regular egg mixture and adjusted my macros accordingly. It turned out great!!! It heats up perfectly in the air fryer– one of my go-to breakfast meal preps!

  • Jen

    So delicious and easy! The corn bread mix is a nice way to switch it up. I make it on Sunday and then eat for breakfast all week.

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