Mexican Brunch Eggs Recipes

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MEXICAN SCRAMBLED EGGS



Mexican Scrambled Eggs image

So delicious and a great way to start the day!

Provided by Claire

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 1

Number Of Ingredients 12

2 eggs
½ cup diced onion
¼ cup milk
2 tablespoons diced green bell pepper
2 tablespoons diced red bell pepper
1 jalapeno pepper, seeded and diced
2 teaspoons Mexican-style chile powder
1 teaspoon onion powder
½ teaspoon ground cumin
1 dash ground cinnamon
salt and ground black pepper to taste
cooking spray

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.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 16.4 g, Cholesterol 376.9 mg, Fat 11.8 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 3.9 g, Sodium 327.7 mg, Sugar 9.2 g

MEXICAN BRUNCH EGGS



Mexican Brunch Eggs image

A different egg casserole. Your kitchen will smell like a Mexican restaurant and you will be impatient for this to come out of the oven, I guarantee it!

Provided by Lorraine of AZ

Categories     Breakfast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 dozen corn tortilla
1/2 cup butter (1/4 pound) or 1/2 cup margarine (1/4 pound)
1 bunch green onion (or more, to taste)
1 (4 ounce) can diced green chilies (or more, to taste)
1 (10 ounce) can tomatoes and green chilies (i.e. Ortega or Ro-Tel brand)
1 lb longhorn cheese
1 dozen egg
1/2 cup milk (approximately)
1 lb sour cream

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.).

MEXICAN EGGS AND RICE



Mexican Eggs and Rice image

We eat this for breakfast whenever we have leftover rice. It's so simple and tasty. You can use plain rice (and we often do), but we especially like it with leftover Recipe #37782. I think it's best with homemade salsa, or a fresh salsa purchased from the refrigerated section of your grocery store. The best thing about eating salsa at breakfast, is that it changes the way your coffee tastes! Something about Mexican breakfast and coffee are so right together. Ingredient amounts are per person; you can easily scale to the number of servings for your family.

Provided by appleydapply

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2/3 cup cooked rice (leftover)
2 eggs
1 tablespoon oil or 1 tablespoon bacon grease
3 tablespoons grated cheddar cheese
2 tablespoons salsa

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.

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Top Asked Questions

What kind of eggs are used in Mexican breakfast?
Traditionally known as ‘Huevos Rancheros’ or ranch-style eggs, this Mexican recipe for a weekend breakfast or brunch. Served with warm pitta bread or corn tortillas it makes a tasty and substantial dish that will set you up for the day. It only takes 30 mins to cook and is perfect for keeping you warm on those cold winter mornings.
Are there any good recipes for Mexican breakfast?
Yes, please! Wheather you need a grab-and-go option or want to host a weekend brunch, these Mexican breakfast recipes are the perfect choice. My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
Can you cook Mexican baked eggs in one Skillet?
Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it’s the perfect healthy meal. As a Mexican food lover, I am always looking for ways to flavor my food with a Mexican flare.
What do they call scrambled eggs in Mexico?
Huevos a la Mexicana (Scrambled Eggs Mexican Style) are a popular dish for breakfast or brunch all over Mexico, whether it be in a restaurant or at home.

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