When I’m checking out the menu at most any breakfast spot, the waffles, french toasts and loaded omelets aren’t the items that catch my eye. For some reason, in my head, those are dishes that I make only at home, they aren’t going-out-to-eatin’-fare.
No, for me I’m always on the search for the perfect Mexican breakfast. Nothing tastes better to me than a strong cappuccino and something spicy to get my morning going.
photo > foodiecrush
And one of my favorite recipes—with a twist—is Chile Verde Huevos Rancheros.
It’s a super simple recipe thanks to a little bit of our home cooking added to already-made chile verde we pick up from our local Mexican drive-through joint (no, I do not mean Taco Bell, I’m talking the local greasy-tortilla chip variety.)
Once we’re home, either in the microwave or on the stove, we heat up the pork chile verde, and then a can of refried beans, warm up some tortillas and fry a few over-easy or sunny-side eggs. My favorite garnishes are sliced avocado, chopped tomatoes and green onion, queso fresco—a Mexican cheese that’s similar in texture to Indian paneer or a mild feta—and Mexican creme. It’s a super fast meal that looks—and tastes—like you’ve been slaving the morning away.
For more great variations of spicy breakfasts, check out the tasty foodie blogger recipes below. Provecho interj!
photo > Lemon Basil
Using up the harvest of fresh bounty from Allison’s CSA veggie box, Lemon Basil‘s Baked Huevos Rancheros with Squash, Peppers, and Soyrizo is a quick and simple vegetarian recipe featuring jarred enchilada sauce, a ramekin and a quick bake in the oven for a spicy breakfast treat.
photo > Food People Want
With a little crunch from the toasted tortilla chips—Mike highly recommends taking the time to make your own—chunks of spicy chorizo sausage, mexican tomato sauce and eggs, Food People Want‘s Red Chile & Chorizo Chilaquiles is the perfect breakfast after a late night. So long as you make the sauce the night before.
photo > Kalyn’s Kitchen
Another egg-ey baked spicey breakfast, Kalyn simmers tomatoes with black beans and green chiles to create a spicy tomato sauce in Kalyn’s Kitchen‘s tasty Mexican Baked Eggs with Black Beans , a dish that’s low in fat, and as always, follow her low-carb guidelines.
photo > Simply Gluten-Free
Simply Gluten Free‘s twist on tortilla-fueled-Mexican-breakfasts features a great alternative: toasted gluten-free pizza crust.What a great idea! Carol’s Mexican Egg Pizza is a gluten-free, dairy free option that still delivers the crunch and cheesey-ness.
photo > Pennies On a Platter
Riffing on all-in-one-skillet recipes typically found in breakfast restaurants, Pennies On a Platter‘s recipe for Mexican Egg Skillet brings the spice home. Nikki’s version is one of those easy preparations that home cooks don’t always take advantage of—but should.
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So tempting to look at your food pictures! Great ideas for preparing some dishes with simple ingredients. Cheers!
Thank you, breakfast is one of my favorites to cook for.
Thanks for reminding me of some ways to prepare eggs that I sometimes forget! Frittatas are my go-to egg dish but I looooove all of these!
I love frittatas too, do you have a favorite I can check out? With link?
I just may have to change what is on the menu for tonight. Every single one of these looks amazing!
That’s the thing, they really do make a great dinner too. Or lunch. Or snack. Don’t get me started…
Thanks for including me in this awesome Mexican breakfast round-up! I am drooling as well. Oh, how I do love anything Mexican!
Thanks so much for being a part of it. I really do love your pizza version.
I am drooling here. I want some of your Chile Verde Huevos Rancheros right now. I often have leftover Chile Verde when I go to my favorite Mexican restaurant, but never thought of doing this with it.
Great to meet you last weekend, and thanks for featuring my recipe as well!
Do it! That’s what’s great about these babies, you can adapt them so easily. Enchilada sauce would be good on them too.