Make 5 Different Breakfasts From 5 Ingredients

1. Migas with Spinach (402 cal):
Heat 1 tsp olive oil in a medium nonstick pan.  Add 1 chopped corn tortilla and cook, stirring once, until crispy, about 3 minutes.  Add 2 cups spinach and cook, stirring, until wilted, about 1 minute.  Lightly beat 2 eggs with a pinch each salt and pepper and add to the pan.  Cook, stirring until set, about 2 minutes.  Stir in 2 Tbsp. shredded cheddar.  Serve topped with ¼ avocado.

2. Instant Egg and Cheese Bake (279 cal):
Place 1 cup chopped spinach in an 8 oz ramekin coated with cooking spray.  Microwave on High until wilted, about 30 seconds.  Crack 2 eggs on top, drizzle with 1 tsp milk and season with a pinch each salt and pepper.  Sprinkle with 2 Tbsp shredded cheddar.  Microwave until the eggs are set, about 2 minutes.  Serve with a warmed tortilla.

3. Egg and Spinach Tacos (421 cal):
Smash ¼ avocado with a pinch salt and 1 tsp lime juice.  Mix in 2 chopped hard-boiled eggs.  Divide between 2 warmed tortillas and top each with ½ cup chopped spinach and 1 Tbsp each shredded cheddar and salsa.

4. Breakfast Spinach Salad (379 cal):
Bake 1 corn tortilla at 400 F, flipping once until crisp, about 8 minutes.  Meanwhile, toss 3 cups spinach with 1 Tbsp of your favorite vinaigrette.  Top with 2 Tbsp shredded cheddar, 1 sliced hard-boiled egg and ¼ avocado.  Crumble the tortilla and sprinkle it on top of the salad.

5. Sunny-Side-Up Quesadilla (481 cal):
Heat 1 tsp olive oil in a small nonstick skillet over medium-high heat.  Add 2 cups spinach and cook, stirring until wilted, about 1 minutes.  Top 1 corn tortilla with 2 Tbsp shredded cheddar, the spinach and another 2 Tbsp cheese.  Cover with another corn tortilla.  Heat another 1 tsp oil in the pan over medium-high heat.  Add the quesadilla and cook, flipping once, until crispy, about 4 minutes.  Serve the quesadilla topped with the egg, 1/4 avocado and hot sauce.