Mexican Breakfast

Mexican Breakfast

It’s Dad Week and this Mexican breakfast is one of Ben’s specialties, but I made the one I’m sharing with you today. The stomach flu that has been harassing Toronto swept through our house last week and on this morning it was Ben’s turn. He was calling out instructions from under the blanket he and Esme were huddled under on the couch. So, he was involved but more in a consulting capacity.

We’ve been having this breakfast once a week for the past couple of months – it’s quick, filling and super yummy. I love that the tortilla is right in the dish so you don’t feel like you need to serve toast or any other kind of starch alongside it. Both Esme and Julian love it – even with all of their new suspicions of bits and sauces. You could doll this up with cilantro and a dollop of sour cream or a side of wilted spinach if you were serving it as a weekend brunch. What you can’t do is make it pretty. It’s just not. But it’s so, so good.

 

Mexican Breakfast

Ingredients

  • serves 4
  • small splash of olive oil
  • 8 small corn tortillas
  • 4 pieces bacon
  • 4 eggs
  • 1/2 cup grated cheddar cheese
  • 1 or 2 Tbsp salsa
  • 1/2 avocado, diced
  • 8 or 9 cherry tomatoes, diced

Method

Chop your tortillas into 8ths - they'll end up looking like corn chips.

Chop up the bacon into quite small pieces.

Put a bit of olive oil in a skillet and warm it up over medium heat.

Toss in the corn chips and bacon and allow them to sizzle away and crisp up.

Give it all a stir and turn it over every few minutes to make sure everything gets crispy

Whisk the eggs in a bowl and then stir in the grated cheese and salsa until it's well combined.

Pour the egg mixture over the chips and bacon.

Once the bottom begins to set, give it all a stir around.

As all of the egg begins to set, toss in the avocado and tomatoes and stir it all together.

You're just warming up these final ingredients, not cooking them.


Plate it up with a sprinkle of fresh cilantro if you’re feeling fancy but we mostly don’t. This only takes a few minutes longer than scrambled eggs to make and is much more satisfying.

You might also like

Poultry

Chicken with Red Beans and Rice

We’re going through a really good food phase in our house. Esme has decided she loves mussels and squid and over a recent ramen lunch, Julian announced that he loved

Dairy

Caprese Poppers

We’ve gotten a lot of mileage out of tiny recipe we put together years ago during the holidays. Our Pears with Goat Cheese and Cranberries  was born more out of the

Breakfast

Pumpkin-Gingerbread Pancakes

Technically, Canadian Thanksgiving isn’t over yet so I figured we could squeak one more decadent meal into our menu: pumpkin gingerbread pancakes. We originally posted this recipe on January 26,

2 Comments

  1. Laura
    March 01, 08:16 Reply

    THAT is a great breakfast recipe!

  2. Stacey
    March 03, 23:22 Reply

    Sounds and looks great. I always have trouble finding corn tortillas though – any suggestions on where to purchase them? Thanks so much.

Leave a Reply