Round up a cowboy breakfast

Wed., Sept. 6, 2006

Healthy Exchanges King Features Syndicate

Chuckwagon Baked Eggs

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (15-ounce) can diced tomatoes, undrained

1 1/2 cups frozen whole-kernel corn, thawed

1/4 cup reduced-sodium ketchup

1 teaspoon chili seasoning

6 eggs or equivalent in egg substitute

2 tablespoons chopped fresh parsley

Preheat oven to 400 F. Spray an 8-by-12-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, saute onion and green pepper for 6 minutes. Stir in undrained tomatoes, corn, ketchup and chili seasoning. Continue cooking for 2 to 3 minutes, stirring often. Spoon mixture into prepared baking dish. Evenly place raw eggs over top. Sprinkle 1 teaspoon parsley over each egg. Bake for 15 minutes or until eggs are set to desired doneness. Divide into 6 servings. Serve at once.

• Each serving equals: 141 calories, 5g fat, 8g protein, 16g carb., 168mg sodium, 45mg calcium, 3g fiber; Diabetic Exchanges: 1 Meat, 1 Vegetable, 1/2 Starch.

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