Best 20 Mexican Breakfast Recipes

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Waking up to the vibrant flavors and tantalizing aromas of a traditional Mexican breakfast is a delightful way to start the day. From the classic chilaquiles to the hearty huevos rancheros, Mexican breakfast dishes offer a symphony of textures, colors, and tastes that are sure to awaken your senses and fuel you for the day ahead. Whether you prefer a quick and easy meal or a leisurely feast, there's a Mexican breakfast recipe out there to suit your taste and time constraints. So, get ready to embark on a culinary journey through the vibrant flavors of Mexico, and discover the best recipes for an unforgettable Mexican breakfast experience.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN FIESTA BREAKFAST CASSEROLE



Mexican Fiesta Breakfast Casserole image

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

Provided by rlt11_NMC

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

nonstick cooking spray
¼ pound chorizo sausage
1 cup warm water
¾ cup instant dry milk
3 (6 inch) corn tortillas, cut into bite-size pieces
2 cups beaten eggs
1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup frozen whole kernel corn
½ cup chopped green chile pepper
½ cup shredded pepper Jack cheese
½ green bell pepper, chopped
4 green onions, chopped
2 tablespoons light sour cream, or to taste
½ cup grated Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  • Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  • Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  • Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

Nutrition Facts : Calories 352 calories, Carbohydrate 23.4 g, Cholesterol 265.9 mg, Fat 20.2 g, Fiber 3.6 g, Protein 20.9 g, SaturatedFat 9.3 g, Sodium 642.6 mg, Sugar 6.8 g

MEXICAN HASH BROWN BREAKFAST CUPCAKES



Mexican Hash Brown Breakfast Cupcakes image

Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
1 small red onion, diced
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup shredded Cheddar cheese (2 oz)
2 eggs, beaten
1 medium avocado, pitted, peeled and sliced
1 cup sour cream
Fresh cilantro leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
  • Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
  • Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
  • Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH MAKE-AHEAD DIRECTIONS)



Impossibly Easy Mexican Chorizo Breakfast Bake (With Make-Ahead Directions) image

This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 10

1 lb bulk chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1 tablespoon chopped fresh cilantro
Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired

Steps:

  • Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
  • Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
  • Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Nutrition Facts : Calories 690, Carbohydrate 30 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 7 g, TransFat 1 g

MEXICAN BREAKFAST BURRITOS



Mexican Breakfast Burritos image

Easy and delicious breakfast fare. These freeze well so make a bunch for later. I cook by look, I don't measure but these amounts should be pretty close.

Provided by CaribbeanQueen

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

12 (8 inch) flour tortillas
6 -8 eggs, scrambled
2 teaspoons milk
2 large potatoes, skinned, boiled, cubed
1/2 lb chorizo sausage, skinned
2 lbs pork sausage
1 small green pepper, seeded and chopped
1/2 medium onion, diced
1 jalapeno, chopped (to taste)
1 -2 cup cheddar cheese, grated (to taste)
salt and pepper, to taste (optional)
sour cream
hot sauce
salsa

Steps:

  • Boil the potatoes in a large pot of salted water. When done, drain and set aside.
  • Scramble the eggs with the milk to make them fluffy. Place in a bowl.
  • In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
  • In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
  • Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
  • Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
  • To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
  • If eating right away, re-heat in a 350 degree oven for a few minutes.
  • If not eating promtly, freeze for later. Re-heat before eating.
  • Serve with sour cream, hot sauce and salsa.

MEXICAN-STYLE BREAKFAST CASSEROLE



Mexican-Style Breakfast Casserole image

I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.

Provided by kcjovigirl

Categories     100+ Breakfast and Brunch Recipes     Breakfast Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

cooking spray
1 medium onion, chopped
5 cups shredded hash brown potatoes
3 cups diced ham
2 cups shredded taco-flavored cheese
1 (7 ounce) can diced green chile peppers
8 large eggs
1 cup milk
1 cup sour cream
1 teaspoon taco seasoning mix, or more to taste
1 cup shredded Mexican blend cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
  • Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
  • Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

Nutrition Facts : Calories 527.5 calories, Carbohydrate 24.7 g, Cholesterol 270.6 mg, Fat 40.4 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 21.2 g, Sodium 1393.3 mg, Sugar 3.3 g

NEW MEXICAN BREAKFAST CASSEROLE



New Mexican Breakfast Casserole image

Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.

Provided by boogiemom

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 55m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil, or more as needed
1 (26 ounce) package frozen hash browns
1 onion, chopped
8 slices bacon
2 cups shredded Cheddar cheese
1 (8 ounce) can roasted green chile peppers, chopped
8 eggs
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  • Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
  • Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
  • Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
  • Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 61.5 g, Cholesterol 225.7 mg, Fat 33.6 g, Fiber 4.5 g, Protein 25.7 g, SaturatedFat 13.1 g, Sodium 1329.7 mg, Sugar 3.5 g

MEXICAN BREAKFAST PIZZA



Mexican Breakfast Pizza image

Breakfast pizza is topped with chorizo, nacho cheese sauce, spiced-up eggs, and frozen hash browns using refrigerated pizza crust. A tasty pizza for anyone who enjoys spicy foods. You can adjust the heat intensity to satisfy any taste buds by choosing mild cheese sauce and chorizo.

Provided by Laura Burger Pozdol

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 12

Number Of Ingredients 9

1 (1 pound) chorizo sausage
1 (10 ounce) container refrigerated pizza crust
1 (15 ounce) jar nacho cheese sauce, or to taste
1 (16 ounce) package frozen hash brown potatoes, thawed
6 eggs
½ cup salsa
1 tablespoon taco seasoning mix, or more to taste
2 tablespoons butter
1 cup shredded Mexican cheese blend, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
  • Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
  • Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
  • Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
  • Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 24.2 g, Cholesterol 145 mg, Fat 29.6 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 1195.9 mg, Sugar 3 g

MEXICAN CHORIZO BREAKFAST PIE



Mexican Chorizo Breakfast Pie image

Flavorful Mexican chorizo sausage is the star in this unique breakfast pie. A hash brown crust is topped with delicious Mexican omelet ingredients and baked until golden brown. A favorite brunch recipe! Top with sour cream if desired.

Provided by Dana

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h40m

Yield 8

Number Of Ingredients 13

3 cups frozen shredded hash browns
3 large eggs eggs, beaten, divided
2 tablespoons minced onion
1 tablespoon all-purpose flour
1 teaspoon salt
1 ½ tablespoons olive oil
1 pound bulk Mexican chorizo sausage
1 onion, chopped
2 cloves garlic, minced
¼ cup milk
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 ½ cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
  • Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
  • Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
  • Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
  • Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
  • Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.5 g, Cholesterol 129.1 mg, Fat 28.8 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 11.7 g, Sodium 1008.5 mg, Sugar 1.4 g

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE



Slow-Cooker Mexican Breakfast Casserole image

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h30m

Yield 8

Number Of Ingredients 10

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 1/2 cups milk
1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Nutrition Facts : Calories 540, Carbohydrate 20 g, Cholesterol 265 mg, Fat 2 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 5 g, TransFat 0 g

MEXICAN TORTILLA BREAKFAST CASSEROLE



Mexican Tortilla Breakfast Casserole image

Brought to you by Johnsonville® Sausage

Provided by Taste of Home

Time 1h25m

Yield 12 servings.

Number Of Ingredients 16

2 packages (12 ounces, each) Johnsonville® Hot & Spicy Breakfast Sausage Links
1 cup chopped onion
1/2 cup chopped sweet red bell pepper
1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons chili powder
2 cans (4 ounces, each) diced mild green chilies
2 cups shredded cheddar cheese
1 cup shredded pepper-jack cheese
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
4 cups coarsely crushed tortilla chips
10 eggs
2-1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce

Steps:

  • Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

OVERNIGHT MEXICAN BREAKFAST STRATA



Overnight Mexican Breakfast Strata image

Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.

Provided by Krys

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 12

Number Of Ingredients 11

8 ounces chorizo sausage
2 medium onions, thinly sliced
2 medium poblano peppers, seeded and thinly sliced
1 medium red bell pepper, chopped
8 cups cubed Mexican bolillo rolls
6 large eggs, lightly beaten
2 ½ cups 2% milk
1 teaspoon dried oregano
½ teaspoon ground paprika
½ cup crumbled queso fresco
1 tablespoon snipped fresh cilantro

Steps:

  • Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
  • Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
  • Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 21.4 g, Cholesterol 113.7 mg, Fat 11.2 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 4.3 g, Sodium 462.1 mg, Sugar 5.2 g

MEXICAN TORTILLA BREAKFAST CASSEROLE



Mexican Tortilla Breakfast Casserole image

This dish takes the traditional casserole and adds elements of Mexican cuisine and your favorite breakfast ingredients. Onion, bell pepper, garlic, green chilies and cilantro add bold, authentic flavors to the dish. For a tasty bonus, crushed tortillas are used to give this recipe a fun and playful texture. Together with eggs and Johnsonville Hot & Spicy Breakfast Sausage Links you've got a winning combination that'll take the boredom out of breakfast.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 1h25m

Yield 12

Number Of Ingredients 16

2 (12 ounce) packages Johnsonville® Hot & Spicy Breakfast Sausage Links
1 cup chopped onion
½ cup chopped sweet red bell pepper
1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons chili powder
2 (4 ounce) cans diced mild green chilies
2 cups shredded Cheddar cheese
1 cup shredded pepperjack cheese
½ cup chopped green onion
¼ cup chopped fresh cilantro
4 cups coarsely crushed tortilla chips
10 eggs
2 ½ cups milk
½ teaspoon salt
¼ teaspoon hot pepper sauce

Steps:

  • Cook sausages according to package directions; cut into 1/4-inch slices; set aside. In a skillet, saute onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. In a bowl, combine cheeses, green onion and cilantro.
  • In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips.
  • Bake, uncovered, at 350 degrees F for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 447.3 calories, Carbohydrate 14.6 g, Cholesterol 226.7 mg, Fat 32.6 g, Fiber 1.4 g, Protein 25.5 g, SaturatedFat 13.4 g, Sodium 1078 mg, Sugar 4.4 g

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

"I make this recipe whenever I'm having overnight guests," writes Leona Hansen of Kennedy Meadows, California. "Fresh fruit and tortillas or sweet rolls go very well to complete breakfast."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

4 cups cubed day-old French bread
1 cup cubed fully cooked lean ham
1 can (4 ounces) chopped green chilies
1/4 cup chopped sweet red pepper
1-1/4 cups egg substitute
1 cup fat-free milk
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1-1/4 cups shredded reduced-fat cheddar cheese
Salsa, optional

Steps:

  • In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper. , In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 305 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1154mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

MEXICAN CHORIZO BREAKFAST BAKE



Mexican Chorizo Breakfast Bake image

Mexican chorizo breakfast casserole in a skillet. Serve with sliced avocado, fresh tomato, salsa, hot sauce, guacamole, and lime wedges on the side for toppings.

Provided by Cvavricka

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 13

1 pound chorizo sausage
3 cloves garlic, minced
1 small yellow onion, chopped
1 small fresh red chile pepper, finely chopped
salt and ground black pepper to taste
1 teaspoon chili powder
1 (8 ounce) can chopped green chiles
1 (15 ounce) can black beans, rinsed and drained, divided
2 cups shredded Mexican cheese blend, divided
3 eggs
1 ½ cups milk
¾ cup baking mix (such as Bisquick ®)
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat a 10-inch cast iron or oven-safe skillet over medium-high heat. Cook and stir chorizo, garlic, onion, and red chile in the hot skillet until chorizo is browned and crumbly, 5 to 7 minutes. Add salt and pepper to taste. Stir in chili powder, followed by green chiles and 1/2 of the black beans. Stir in 1 cup Mexican cheese blend.
  • Mix eggs, milk, and baking mix together in a medium bowl. Pour into the skillet. Top with remaining beans and Mexican cheese. Sprinkle cilantro on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool, at least 5 minutes.

Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.1 g, Cholesterol 205.7 mg, Fat 37.7 g, Fiber 6.1 g, Protein 32.9 g, SaturatedFat 12.3 g, Sodium 1929.8 mg, Sugar 5.2 g

MEXICAN BREAKFAST CASSEROLE



Mexican Breakfast Casserole image

A spicy spin on your average American breakfast casserole. Feel free to change anything in this recipe. This was really delicious as it is, but I'm always looking for ways to improve it! Enjoy! Top with your favorite hot sauce or even taco sauce.

Provided by Carrie Thomas

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h23m

Yield 6

Number Of Ingredients 8

6 slices bacon, chopped
4 potatoes, shredded
1 onion, chopped, or to taste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
3 eggs, or more to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
  • Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
  • Pour potato mixture into the casserole dish.
  • Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
  • Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 358.8 calories, Carbohydrate 36.1 g, Cholesterol 130.2 mg, Fat 16.5 g, Fiber 4.2 g, Protein 17.4 g, SaturatedFat 7.4 g, Sodium 910.5 mg, Sugar 5.2 g

BREAKFAST GRILLED CHEESE MEXICAN STYLE



Breakfast Grilled Cheese Mexican Style image

Make and share this Breakfast Grilled Cheese Mexican Style recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

12 slices jalapeno jack cheese
4 eggs, beaten
4 slices turkey bacon, chopped
2 green onions, thinly sliced
8 slices sourdough bread
butter, softened

Steps:

  • Chop 4 cheese slices; combine with eggs and set aside.
  • Saute turkey bacon and green onions in butter until onions are translucent.
  • Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
  • Remove and keep warm.
  • Butter all slices of bread on one side.
  • Place 4 slices of bread, buttered side down, in clean skillet.
  • Top each with one slice of cheese and an equal amount of scrambled eggs.
  • Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
  • Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

Nutrition Facts : Calories 792.1, Fat 35.4, SaturatedFat 18.9, Cholesterol 273.4, Sodium 1348.9, Carbohydrate 74, Fiber 3.3, Sugar 4.3, Protein 44.1

QUICK AND EASY MEXICAN BREAKFAST TACOS



Quick and Easy Mexican Breakfast Tacos image

This quick and easy meal makes a great (vegetarian) breakfast or lunch!

Provided by Courtney

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 26m

Yield 4

Number Of Ingredients 11

cooking spray
4 eggs
½ cup frozen chopped spinach, thawed and drained
2 green onions, diced
⅛ teaspoon garlic salt
⅛ teaspoon Cajun seasoning
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Mexican cheese blend
4 (9 inch) tortillas whole wheat tortillas
2 tablespoons salsa
2 tablespoons fat-free sour cream

Steps:

  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
  • Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
  • Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
  • Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 55.1 g, Cholesterol 219.6 mg, Fat 17 g, Fiber 11.4 g, Protein 26.6 g, SaturatedFat 9.3 g, Sodium 1168.3 mg, Sugar 1.7 g

MEXICAN BREAKFAST WRAPS



Mexican Breakfast Wraps image

Have breakfast ready in just 20 minutes! Filled with scrambled eggs, cheese and tomato, these tasty wraps make a great Mexican breakfast or brunch.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product (from two 8-oz cartons)
1/3 cup fat-free (skim) milk
1/8 teaspoon pepper
4 fat-free flour tortillas (8 to10 inch)
1/2 cup shredded fat-free Cheddar cheese (2 oz)
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro

Steps:

  • Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
  • In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
  • Meanwhile, heat tortillas as directed on package.
  • To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g

OLD NEW MEXICAN BREAKFAST CASSEROLE



Old New Mexican Breakfast Casserole image

Mexican food lovers -- this casserole is for you. With a laundry list of flavorful ingredients, this dish is filled with spice and everything nice. You'll go from saying ole to oh yeah!

Provided by By The Lake

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb ground pork breakfast sausage
4 scallions, diced, reserving 2/3 of the diced green tops
2 (7 ounce) cans diced green chilies
6 slices sourdough bread
1 1/2 cups shredded colby-monterey jack cheese
1 small roma tomato, seeded, diced into 1/4-inch dice
10 eggs
1 cup half-and-half

Steps:

  • Fry sausage until browned and almost cooked through. Add scallion bottoms along with 1/3 of the green tops and cook until meat is thoroughly cooked and turn off heat. Add chilies and mix well.
  • Spray a 9X13 inch-baking dish with cooking spray. Place the bread slices into the dish to cover bottom and pour sausage mixture evenly over bread. Spread cheese evenly over sausage and sprinkle reserved diced green scallion tops and tomato over cheese.
  • In a separate bowl, beat eggs and add half-and-half and pour over casserole. Cover with plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees and bake casserole for 35 minutes. Cover with aluminum foil and continue to bake another 15 minutes. Remove from oven and let stand for 5 minutes before serving.
  • Prep time does not include overnight resting period.

MEXICAN BREAKFAST, HAM, HUEVOS RANCHEROS, BEANS, TORTILLAS, CHICHARONES



Mexican Breakfast, Ham, Huevos Rancheros, Beans, Tortillas, Chicharones image

When we were growing up this is what we would eat; a typical Mexican Breakfast, consisted of Huevos Rancheros, Ranch Style Eggs, Refried Pinto Beans, Ham, or Bacon, usually thick style. Salsa, Chicharones, or as they call them here in the U.S.Pork Cracklings. We make them thick with chunks of meat and yummy crunchy crackly skin;...

Provided by Juliann Esquivel

Categories     Other Breakfast

Time 30m

Number Of Ingredients 12

4 large eggs
1 large onion sliced in rounds
1/2 c fresh cilantro chopped
1 large jalapeno, sliced in small round slices. use only one if you dont want to much heat or use half.
1/4 c canola oil or corn oil
2 clove fresh garlic put through a garlic press or mashed.
1 c my red salsa ( recipe posted)
1 c water
1 tsp salt
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp ground black pepper

Steps:

  • 1. In a large skillet, heat the oil add the onion, sliced jalapeno, garlic, and cilantro. Saute for about three minutes. Next add the cup of red salsa and 1 cup water. Add garlic powder, oregano, cumin, salt, pepper. Lower the flame to medium and stir well cover for 3 minutes and let simmer.
  • 2. Next uncover and crack four eggs into the simmering salsa. space them as far apart from each other as possible spoon some sauce over each one careful not to break the egg yolk cover and let simmer for 3 more minutes. After three minutes have passed uncover and check to see if your eggs are covered white. You do not want the eggs to cook throughly. You want the yolk to be very soft like when you fry an egg sunny side up. The white part cooked but the yolk just set but not cooked through. What you have done is poach your eggs in the salsa.
  • 3. Serve your Huevos Rancheros next to refried beans, any breakfast meat you like such as ham, bacon, or sausage or Mexican chorizo. I like to put 2 or 3 pieces of chicharones on the plate, "pork cracklings", will post recipe this weekend. Add Tortillas and your favorite breakfast beverage. Buen appetito. Enjoy
  • 4. My picture above features huevos rancheros, refried beans, ham, chicharones and corn tortillas. You can opt for your favorite flour tortilla if the corn are not to your liking. Pass the extra salsa. LOL

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your breakfast.
  • Don't be afraid to experiment: There are many different ways to make Mexican breakfast. Experiment with different ingredients and recipes until you find ones that you love.
  • Make it a family affair: Cooking Mexican breakfast is a great way to spend time with family and friends. Get everyone involved in the cooking process and enjoy a delicious meal together.
  • Serve your breakfast with a variety of toppings: This will allow everyone to customize their breakfast to their own liking. Some popular toppings include salsa, guacamole, sour cream, and cheese.
  • Enjoy your breakfast! Mexican breakfast is a delicious and versatile meal that can be enjoyed by people of all ages.

Conclusion:

Mexican breakfast is a delicious and versatile meal that can be enjoyed by people of all ages. With its wide variety of flavors and ingredients, Mexican breakfast is sure to please everyone at the table. Whether you're looking for a quick and easy breakfast or a more elaborate meal, there's a Mexican breakfast recipe out there for you. So next time you're looking for a new breakfast idea, give Mexican breakfast a try. You won't be disappointed.

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