Mexican Breakfast Recipe

Start your weekend with this vibrant and hearty Mexican Breakfast Fiesta! A customizable brunch masterpiece perfect for using up leftover Mexican food. This recipe is bursting with flavor and invites your personal touch – add your favorite ingredients, omit what you don't like, and make it your own! Get ready for a delicious adventure that's sure to impress. Poached eggs are the star, adding richness and elegance. Note: Requires multiple pans – negotiate dish duty with your brunch crew!

Prep Time 15 mins
Cook Time 40 mins
Calories 502.8 kcal
Protein 42g
Rating 5.0 (1 Reviews)
Mexican Breakfast 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Breakfast

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How to Make Mexican Breakfast

  1. Cook 1 cup of rice according to package directions.
  2. In a medium saucepan, sauté 1/2 medium onion and 1/2 green bell pepper (chopped) in 1 tablespoon of olive oil until softened. Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon of your favorite hot sauce, and simmer covered for 10 minutes.
  3. While the tomato mixture simmers, prepare your poaching liquid: bring 2 cups of water and 1 tablespoon of white vinegar to a simmer in a small saucepan.
  4. Gently crack 2 eggs into the simmering poaching liquid, one at a time. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
  5. Layer your breakfast bowl: start with 1/2 cup cooked rice, add 1/2 cup of your favorite refried beans, top with the stewed tomato mixture, and carefully place the poached eggs on top.
  6. Garnish with your favorite Mexican condiments: salsa, avocado slices, sour cream, cilantro, shredded cheese – let your creativity shine!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

28g

Fat

13g

Carbs

25g