chile verde

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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