Mexican Archives - Family Breakfast Recipes

Easy Breakfast Nachos Recipe

Ingredients

1 pound bulk chorizo sausage
1/2 onion, chopped
5 eggs, beaten
4 tomatoes, chopped
2 jalapeno peppers, sliced
1 (8 ounce) package tortilla chips
1 (8 ounce) package finely shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.

Spread a layer of tortilla chips into a 9×13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.

Bake in preheated oven until cheese is melted, 7 to 10 minutes.

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Recipe For Breakfast Burritos

Ingredients

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

Instructions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

https://familybreakfastrecipes.com/recipe-for-breakfast-burritos/

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Recipe For Easy Egg Breakfast Quesadillas

Ingredients

1/2 cup shredded Mexican cheese blend
2 (7 inch) whole wheat or flour tortillas
4 slices Canadian-style bacon
4 eggs, beaten
Salsa

Instructions

Sprinkle 1/4 cup cheese on one side of each tortilla. Top each with 2 bacon slices.
Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking--pulling, lifting and folding eggs--until thickened and no visible liquid egg remains. Do not stir constantly.
Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently.
Clean skillet. Coat with cooking spray; heat over medium-low heat until hot. Toast quesadillas just until cheese is melted, about 1 to 2 minutes per side. Cut into wedges; serve with salsa.

https://familybreakfastrecipes.com/recipe-for-easy-egg-breakfast-quesadillas/

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Breakfast Burritos with Green Salsa

Ingredients

2 tablespoons olive oil
8 small red potatoes, cut into 1/4 inch slices
salt and ground black pepper to taste
1 tablespoon chili powder
1/2 pound bulk chorizo sausage
4 burrito-size flour tortillas
1 tablespoon butter
5 eggs, lightly beaten
1 (4 ounce) package cream cheese
3 tablespoons chopped fresh cilantro
1/4 cup green salsa

Instructions

Preheat oven to 200 degrees F (95 degrees C).
Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.
Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.
Wrap the tortillas with aluminum foil and place in the warm oven.
Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese and stir until melted; just before serving, fold in the cilantro.
Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

https://familybreakfastrecipes.com/breakfast-burritos-with-green-salsa/

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Tasty Breakfast Burritos

Ingredients

2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk

Instructions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).
Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.
Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.
Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.
Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

https://familybreakfastrecipes.com/tasty-breakfast-burritos/

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Recipe For Breakfast Burritos de Frank

Ingredients

1 (15 ounce) can black beans, drained
2 tablespoons vegetable oil
8 eggs
8 (10 inch) flour tortillas
1 1/2 cups shredded Cheddar cheese
1 (16 ounce) jar salsa

Instructions

Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.
While the beans are heating, heat the vegetable oil in a large skillet. In a large bowl, scramble the eggs together. Pour the eggs into the hot skillet and scramble until cooked to desired wetness.
Heat the tortillas in a microwave or in the oven until soft. Lay the tortillas flat and spoon as many black beans onto each tortilla as you like. Follow with eggs, cheese and salsa. Roll the tortillas into burritos. Serve or let cool and freeze for reheating and eating another morning.

https://familybreakfastrecipes.com/recipe-for-breakfast-burritos-de-frank/

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