Mexican Brunch Eggs Recipes

MEXICAN BRUNCH EGGS

Steps:

• Slice the green onion, setting aside some of the green rings for garnish. Reserve.
• In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
• Grate the cheese; reserve.
• Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
• Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
• Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
• 1/2 of softened tortillas.
• 1/2 of soft-scrambled eggs.
• 1/2 of sliced green onions.
• 1/2 of chilies mixture.
• 1/2 of sour cream.
• 1/2 of shredded cheese.
• Repeat layers.
• Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
• Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).

SPICY MEXICAN BRUNCH EGGS

Steps:

• 1 Heat 1 tablespoon oil in large skillet on medium heat; add sausage. Cook 3-4 minutes or until rendered and crumbly. Add onions, garlic and peppers; cook 3 minutes or until crisp-tender. Stir in sauce, water and red pepper; bring to a simmer.
• 2 Remove pan from heat. Make six wells in sauce with a large spoon, spacing evenly around pan. Crack 1 egg into each well. Push sauce around the edges of the egg white to contain each egg in its well, while keeping the yolk undisturbed. Cook covered on low heat 4-6 minutes, or until egg whites are set.
• 3 Top with cheese, radishes and cilantro. Drizzle with remaining oil before serving with bread.

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

MEXICAN EGGS AND RICE

Steps:

• Reheat your cooked, leftover rice.
• Meanwhile, heat the oil or bacon grease in a nonstick skillet over medium heat.
• Grate the cheddar so it will be ready when your eggs are.
• Fry the egg to the your preferred level of doneness. I really like it with the yolk still runny, so when you cut into the egg on your plate, the yolk mixes with the rice and salsa. This takes about 2 minutes cooking on the first side, then I flip it over and cook for about 20-30 seconds on the other side.
• Spoon the rice onto a plate.
• Top with the fried eggs.
• Immediately sprinkle the grated cheddar on top, then spoon on the salsa.
• If you are making more than one serving, you won't need to add the whole amount of oil to the skillet for the next servings, as some of the oil will still be in the pan.
• This is an easy weekday breakfast. On weekends when we want a bigger breakfast, we'll also warm up some canned black beans, and tortillas to serve on the side.

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.