Mexican (& Mexican-inspired) Breakfasts {#blogbreakfastclub roundup}

So you say it's breakfast time?  And you are in the mood for a little Mexican food?  Or maybe just something along those lines?  Well, look no further!  Last month I had the pleasure of hosting Breakfast Club, an event created by Helen of Fuss Free Flavours .  As the host, I was able to pick the theme, and since I'm almost ALWAYS craving them, you can bet that Mexican (& Mexican-inspired) breakfasts were my choice for the month.

So to inspire you to head into the kitchen with a little south-of-the-border flair, I bring you all of the mouthwatering recipes submitted this month.

First up, Karen from Karen's Kitchen Stories combined tortillas, eggs, poblanos, chorizo, cheese and so much more to make this mouthwatering Mexican Breakfast Casserole.  Seriously, just looking at it makes my mouth water.  I'll be making it sooner rather than later.

And then Jessica from Tejana Made decided to tickle a craving that I have had for at least two or three months with her absolutely amazing looking Machacado con Huevo.  I should probably tell you that I made it the very next morning.  And I couldn't be bothered to take pictures because I needed it my belly.  Next time.

Now we have two more of my favorite things to start the day with from Katie at Mexican Wildflower.  She brought (my all-time fave) Chilaquiles and Huevos Divociados.  I'm not sure what she's trying to do to me, but salsa-softened tortillas and eggs smothered in two types of salsa really gets me excited.  Just sayin'.

For my first submission this month, I decided to try yet another dish from a book that I currently can't get enough of.  Roasted poblanos and mushrooms topped with a golden yolk and ooey-gooey cheese...oh yeah.   I (Heather from girlichef) just had to bring these Poblano & Mushroom Baked Eggs.  It won't be my last time making them.

So.  Sunnyside up or scrambled?  What's that you say...both!?  Yeah, me too.  But no matter which version you choose, it's guaranteed to be tasty if you spice it up with a little Mexican flair and serve it inside of bright, beautiful pepper rings atop a bed of spiced onion like Karen from Lavender and Lovage did with her Mexican Breakfast Eggs - Two Ways!

Does anyone else wish that they could wake up to a cast-iron skillet filled with golden chunks of potato and the seductive heat of hatch chiles?  Come on, I know it's not just me.  I know Vianney from Sweet Life would share her Hatch Chile Breakfast Potatoes if I asked nicely.  And Vianney - one egg, over-easy and salsa, por favor!

Sometimes, you wake up with a sweet tooth.  Well, sometimes I wake up with a sweet tooth.  And I'm guessing that this delectable Mexican Chocolate French Toast from Chica Chocolatina would cradle that sweet tooth like a baby and make it feel loved.  Who doesn't want to start their day with a little chocolate and cinnamon now and then?

Katie from Mexican Wildflower is back (as if her other dishes didn't make me hungry enough) and this time she shared a protein-packed way to start the day with her Refried Black Beans.  We often start our day with a side of beans in my house...and I think a scoop of these would put a smile on my family's faces.

Another way that I love to start any day is with a plate of Migas.  Well, Claire from Chez Cayenne brought a beautiful plate of Tofu Migas to the table this month...and I just KNOW that I NEED to try them for myself.   What an awesome recipe to have in your arsenal for your vegan friends and family...or just when the mood strikes!

Let's bring this utterly fabulous Mexican (& Mexican-inspired) breakfast buffet to a close with another personal favorite (and a quickie) from my (Heather from girlichef) kitchen, Huevos Rancheros.  Tortillas, eggs, your favorite salsa, and some queso fresco.  That's pretty much my idea of happiness.

Muchas gracias to all of the amazing ladies that helped fill up my breakfast table during the month of August with their amazing dishes.  All that's left to do now is fill up my plate!

For more information on the Breakfast Club and future installments, please visit Helen at Fuss Free Flavours.

Huevos Rancheros

So it's been a little over a week now that I've had to get reaccustomed with the wee hours of the morning. By 5 a.m. I'm trodding heavy-lidded into the kitchen towards the smell of my morning fuel.  I don't know what I would do without a coffee pot with a timer.  Seriously.

Not a day has gone by that I haven't made a plan to take a nap once all the kids are out the door.  And not a day has gone by that I have actually followed through with that plan.  I mean, 2½ hours later?  I'm awake by then.  The coffee is pumping through my veins...three children have been fed and groomed...the morning air feels cool and welcoming.  And best of all, it's now time for mama to eat some breakfast.

I've always been a breakfast lover.  It doesn't necessarily have to be a lavish breakfast.  It could be a container of yogurt.  It could be a bowl of cereal.  It could be a piece of fruit.  Occasionally it's even a slice of cold pizza.  Once in a while it's an all-out affair that is sure to hold me until dinner.  And I'm sure I've said it before, but often times, it's eggs.  I love how you could (hypothetically) have a different egg dish every day for months on end.  Could.

Huevos Rancheros are a simple dish that goes together very quickly...especially if you already have some blender salsa hanging around in the fridge.  I made a salsa for this version since I (oddly) didn't have any around...but you could use any type of salsa that you enjoy.  It doesn't have to be this one.  Give a few tortilla a quick dip in some hot oil and then fry up a couple of eggs and wham-bam-thank-you-ma'am.

Huevos Rancheros

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: saute breakfast entree nut-free soy-free sugar-free vegetarian eggs tortillas tomatoes chiles Mexican

Ingredients (serves 2)

• 2 large Roma tomatoes (or 2 small-medium round tomatoes), stemmed
• 2 fat cloves garlic, peeled
• 3 chiles de arbol, stemmed
• 1 pasilla chile, stemmed & (mostly) seeded
• ½ tsp. minced, dried onion (optional...but I like it)
• ¼ tsp. ground cumin
• salt
• pepper
• 4 corn tortillas
• vegetable or coconut oil (or another oil for frying)
• ~2 Tbs. butter
• 4 eggs
• ~2 oz. queso fresco, crumbled
• 1-2 Tbs. chopped parsley or cilantro

Instructions

Place tomatoes, garlic, both types of chiles, dried onion, and cumin in blender. Add a drizzle or two of water. Puree until fairly smooth, adding enough water to make approximately 1½ cup (or a little bit more) salsa. Season to taste with salt and pepper.

Pour enough oil in the bottom of a small saucepan to make a very light film, about 1 tablespoon or so. Turn heat to medium and when hot, carefully pour in salsa. Bring to a boil, then reduce heat to a slow simmer and allow to cook for 5-10 minutes. Hold over the lowest flame you can produce (just enough to keep it warm).

In a small skillet, heat about ¼-inch of oil until very hot. One at a time, slide the tortillas into the hot oil to make pliable, 30-45 seconds total, flipping tortilla halfway through. Remove to a paper towel-lined plate. Blot with another paper towel and set two of the tortillas on each plate (or all four on a larger platter), overlapping slightly.

Heat about 1 tablespoon of the butter in a small, nonstick skillet. Once the butter has melted and started to foam a bit, crack in two eggs. Cook, basting with the melted butter in the pan until cooked to your liking for Sunny-side up (or however you'd like your eggs). Slide onto one half of the tortillas and repeat with remaining eggs and butter. Sprinkle with salt and pepper, if you wish.

Carefully ladle the warm salsa around the eggs onto the tortillas and egg whites. Sprinkle with queso fresco and parsley (or cilantro). Enjoy!

Powered by Recipage

I am sharing this post with:
Breakfast Club theme: Mexican (or Mexican-inspired)

Poblano & Mushroom Baked Eggs

We eat a lot of eggs - breakfast, brunch, lunch, or dinner.  It matters not.  They're great because they're quick, protein-packed, delicious, and extremely versatile.  Although I admit that the two kinds we eat the most are over-easy or omelets.  To me, they're the two quickest ways to make them.  I'm sure that comes from years of working the breakfast and brunch shift.  I can remember times when I had six omelets going at any one time for the majority of a service.  Funny thing is, I liked it.  Starting people's days off right has always made me happy.

Poached, scrambled, and hard-boiled are the next three most common types of eggs I make.  Other cooking methods work their way in here and there, but for some reason, I almost never remember to make baked eggs.  I'm going to have to leave myself a post-it on the fridge that reads "Baked eggs.  Make some".  Seriously, I do stuff like that.  You'd think it'd be an easy thing to remember, but...

This version has the Mexican-inspired flavor of roasted poblano strips combined with mushrooms, onions, and Monterey Jack cheese.  I love runny yolks, and when you poke through the cheese and into the yolk, it run down and coats that vegetable medley like liquid sun.  A glorious way to start any day.

Poblano and Mushroom Baked Eggs

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 13-17 minutes

Keywords: bake breakfast vegetarian soy-free nut-free sugar-free eggs mushrooms chiles American Mexican

Ingredients (serves 2)

• 2 Tbs. unsalted butter
• ¼ c. chopped onion
• ¼ c. charred poblano strips
• ½ c. sliced crimini mushrooms
• salt
• freshly ground pepper
• 4 large eggs
• ¼ c. shredded Monterey Jack cheese

Instructions

Preheat oven to 350° F.

Melt the butter in a small heavy skillet over medium-low heat and add the onion; saute 5 minutes. Add the poblano strips and mushrooms and cook until the liquid released from the veggies has evaporated, ~8 minutes. Season with salt and pepper.

Divide mixture between 2 individual ovenproof casserole dishes or large ramekins. Crack 2 eggs into each one, over the veggie mixture. 

Set on a baking sheet and slide into preheated oven. Bake until the whites are almost set, 12-15 minutes (depending on how you like your yolks).

Divide the cheese among the two dishes and continue to bake until cheese is melted, ~2 minutes. Serve with some crusty bread, toast, or tortillas for dipping.

slightly adapted from Mexican Made Easy

Powered by Recipage

I am sharing this post with:
Breakfast Club: Mexican (& Mexican-inspired) hosted by ME

Breakfast Club: Mexican (or Mexican-inspired) {event announcement}

Breakfast Club: Because breakfast should be more interesting

than tea & toast or coffee & cereal!

I'm excited to be hosting Breakfast Club this month, an event started by Helen of Fuss Free Flavours.  As the host, I am able to choose the theme for the month, and I've picked Mexican (or Mexican-inspired)!

It's just that simple.  Head into the kitchen and cook/bake up breakfast in the style of Mexico and then share share it right here.

• Mention Breakfast Club in your post and use the logo
• Link to THIS POST and to Helen's Breakfast Club page
• You are welcome to send in old recipes, but please add the information above and republish
• Entries can be sent to other events, but please respect their rules
• If you'd like, tweet your post using #blogbreakfastclub @girlichef @fussfreeflavour
• Breakfast Club is always a bloghop, so feel free to grab the code at the end of the post and add it to your submitted post for the month.

The linky will remain open for the entire month - I can't wait to see what you come up with. The linky tool will stay open for the entire month of August. I will combine them all in one big round-up after the month is over.  Looking for suggestions?

Go traditional: 
Huevos Rancheros
Chilaquiles
Enchiladas
Breakfast Tacos, Burritos, Tostadas, Etc.
Chorizo con Huevos
Huevos Divorciados
Pan Dulce
Menudo (for the morning after a rough night)
Migas
Machaca con Huevos

Or go inspired & put a Mexican-twist on your favorite breakfast items (omelets, pancakes, hash, frittatas, fruit salad, smoothies, etc.) by including one or more ingredients like:
veggies: chiles (fresh or dried, roasted or raw), avocado
tortillas
salsa or pico de gallo
guacamole
spices
fruits: mango, coconut, pineapple, papaya, guava, etc...

---

1. Chilequilas y Huevos Divorciados	2. Refried Black Beans	3. Mexican Breakfast Eggs – Two Ways	4. Poblano & Mushroom Baked Eggs	5. Karens Kitchen Stories: Mexican Breakfast Casserole
6. Machacado con Huevo	7. Tofu Migas	8. Hathc Chile Breakfast Potatoes	9. Mexican Chocolate French Toast	10. Huevos Rancheros

This linky list is now closed.

What is a blog hop?
Get the code here...

Powered by Linky Tools