Mexican Breakfast Platter

July 17, 2017

You know what we need more of in this world? Love, sweet love. Well, that too. But, breakfast delivery joints. Yeah, I kind of get it that eggs don’t really travel well. Nobody likes cold eggs. But I mean, that’s why we have microwaves, right?

Reheated eggs though? Hmm.

Ok so maybe the delivery places can only have a 10 minute travel delivery zone. Any more time than that and I think the food would be totally gross.

How many times have you woken up late, laid in bed praying to the breakfast gods asking them to please just deliver me a nice latte and a hot breakfast while your kids yell from their beds, “Come get me! I have to potty!!” Or they just yell, “Mama go, mama go..”over and over again. It drives you into a panic. That rushed getting ready in the morning is the worst.

I need my hour or even 20 minutes of quiet time at least before the gremlins arise. Otherwise, you are starting the day already behind. It is hard to make breakfast and fill juice cups when kids are scratching at your legs like little breakfast zombies.

But, how nice would it be if, while I was dealing with commotion, a delivery guy just showed up with my own hot breakfast that I could actually eat and enjoy while my kids are eating their breakfasts–instead of scarfing leftover waffle scraps and cold scrambled eggs and calling it a quick breakfast?

The worst is when I make a nice omelette and then some sort of post breakfast meltdown happens and that breakfast sits for like a half an hour. Not awesome.

I love these little dudes with all my heart, but I miss nice, relaxed quiet breakfasts. Oh gosh, and don’t even ask about brunch. For the most part they are OK. I think these guys are better dinner dates than lunch or brunch. If it is pre-naptime, the meal has to be quick. In and out in an hour, at least.

No time for sipping on two Bloody Mary’s.

If I could have breakfast delivered everyday, it would be some sort of mishmash like this; chilaquiles, fried eggs, pinto beans, and homemade salsas. That’s it. It is simple, filling, and not too bad for you!

Is that too much to ask for? Breakfast delivery, I will find you, one day…

Mexican Breakfast Platter

A hot plate of homemade garlic pinto beans, chilaquiles, and fried eggs. Garnish however you like to really make this a crowd pleaser!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4 plates

Ingredients

  • 1 Cup Homemade Pinto Beans see below for recipe
  • 3 Cups Corn Tortilla Chips
  • 3/4 Cup Red Enchilada Sauce
  • 2-4 Fried/Scrambled/Over-easy Eggs
  • Pico de Gallo or Salsa
  • 1/4 Cup Crumbled Queso Fresco
  • 1-2 Avocados sliced
  • Fresh Cilantro
  • Lime Wedges

Instructions

  1. Reheat the pinto beans until warm.
  2. While the beans heat up, add the red enchilada sauce to a large skillet. Add the chips to the skillet, mix to evenly coat. Heat over medium/low until warm.
  3. While the chips soak in the sauce, cook your eggs however you like them. I prefer a nice runny, sunny-side-up egg.
  4. Once the eggs are cooked, divide the beans between 2-4 plates. Do the same with the chilaquiles. Add the eggs to the plates right on top of the chilaquiles.
  5. Top with queso fresco, salsa, cilantro, avocado slices, pico de gallo, and a good squeeze of fresh lime juice. Serve right away.

Homemade Pinto Beans

Tender and flavorful homemade pinto beans.
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes

Ingredients

  • 1 Cup Dried Pinto Beans rinsed and sorted
  • 4 Cups Water
  • Good Pinch of Salt
  • 1 Dried Bay Leaf
  • 2 Cloves of Garlic smashed

Instructions

  1. Rinse and sort through the dried beans for any funky looking beans or bean halves. Remove funky beans.
  2. Add beans and water to a medium stockpot. Soak the cup of beans in the four cups of water overnight.
  3. Add the salt, bay leaf, and garlic to the pot. Cover with lid and bring to a boil over medium heat. Once boiling reduce heat and bring water to a simmer.
  4. Simmer beans for 1 - 1 and a half hours until tender.
  5. Let cool and then transfer to a container with a lid. Freeze for up to two weeks or refrigerate for up to 7 days.

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