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Mexican Breakfast Recipe

Name: Miles to Go Whitesvilles Mexican Breakfast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 6 large eggs; 3 tbs whole milk; 1 tsp salt; 1 tsp black pepper; 2 tbs butter; 1 cup cheddar cheese, shredded; 1 tbs fresh cilantro, chopped; 2 green onions (scallions), sliced; 2 cup ripe tomatoes, diced; 0.25 cup red onion, finely diced; 1 jalapeño, seeded and minced; 0.25 cup fresh cilantro, chopped; 2 tbs fresh lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 15 oz canned pinto beans, drained and rinsed; 1 tbs olive oil; 1 clove garlic, minced; 0.5 tsp ground cumin; 0.25 cup water or reserved bean liquid; 0.5 tsp salt; 8 oz tomatillos or roma tomatoes for salsa; 0.25 cup white onion (for salsa), quartered; 1 clove garlic cloves (for salsa); 1 jalapeño (for salsa); 2 tbs fresh cilantro (for salsa); 1 tbs lime juice (for salsa); 0.5 tsp salt (for salsa); 6 corn tortillas; 1 avocado, sliced

Inspired by Miles to Go Whitesville

Time35m

Serves3

Make Mexican Breakfast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the eggs and toppings

6 Large eggs

3 tbs whole milk

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Butter

1 cup Cheddar cheese, shredded

1 tbs Fresh cilantro, chopped

2 green onions (scallions), sliced

For the pico de gallo

2 cup ripe tomatoes, diced

1/4 cup red onion, finely diced

1 jalapeño, seeded and minced

1/4 cup Fresh cilantro, chopped

2 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the refried beans and salsa roja

15 oz canned pinto beans, drained and rinsed

1 tbs olive oil

1 clove Garlic, minced

1/2 tsp Ground cumin

1/4 cup water or reserved bean liquid

1/2 tsp Celtic sea salt

8 oz tomatillos or roma tomatoes for salsa

1/4 cup white onion (for salsa), quartered

1 clove garlic cloves (for salsa)

1 jalapeño (for salsa)

2 tbs fresh cilantro (for salsa)

1 tbs lime juice (for salsa)

1/2 tsp salt (for salsa)

For serving

6 corn tortillas

1 avocado, sliced

2 tsp hot sauce or extra salsa

2 Lime wedges

Method

For the pico de gallo

Combine diced tomatoes, red onion, minced jalapeño and chopped cilantro in a bowl.

Add 2 tablespoons lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir, taste and adjust seasoning. Refrigerate while you prepare other components so flavors meld (at least 10 minutes).

For the refried beans and salsa roja

Refried beans

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add drained pinto beans, 1/2 teaspoon ground cumin and 1/4 cup water (or reserved bean liquid). Mash the beans in the skillet with a potato masher or back of a spoon until you reach a slightly chunky, spreadable consistency. Cook 4–5 minutes, stirring, until heated through and thickened. Season with 1/2 teaspoon salt and adjust with more water if too thick.

Salsa roja (quick)

Roast or pan-sear tomatillos or roma tomatoes, 1/4 cup quartered white onion, 1 clove garlic and 1 jalapeño on a hot skillet until charred on all sides (about 6–8 minutes). Transfer to a blender with 2 tablespoons cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Pulse until you reach a coarse salsa consistency. Taste and adjust seasoning. Keep warm or refrigerate for service.

For the eggs and assembly

Crack 6 eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and slightly frothy.

Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons butter and swirl to coat. Pour in the egg mixture and let it sit undisturbed for 20–30 seconds.

Using a silicone spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue slowly folding and stirring for 3–5 minutes until eggs are mostly set but still moist and creamy. Remove from heat—residual heat will finish cooking.

Stir in 3/4 cup (about three-quarters of the shredded cheese) until melted and combined. Transfer eggs to a warm dish.

Warm 6 corn tortillas in a dry skillet over medium heat, 20–30 seconds each side, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes.

Assemble: spread a spoonful of warm refried beans on each tortilla, top with a generous scoop of scrambled eggs, a spoonful of pico de gallo and a drizzle or spoonful of salsa roja. Sprinkle remaining shredded cheese over the eggs, add sliced avocado, chopped cilantro and sliced green onions. Serve with lime wedges and hot sauce on the side.