Mexican Breakfast #LMDConnector

I am finally getting around to sharing one of my top 3 favorite breakfast recipes of all time.

This is actually my sister’s recipe and she told me a long time ago that I could share it. She learned this during the six months she spent traveling through Mexico. It is always a big favorite around our house. I make it in two pans to cut back on the cooking time, but if you really want to, you can get away with making everything in one skillet (it just takes a few extra steps).

It really doesn’t matter how much of everything you use…eyeball it and you will be able to tell.

8 – 10 slices bacon (you can substitute sausage)
3 large potatoes
1 medium onion
1 jalapeño
1 cup chopped mushrooms
6 eggs
1.5 cups cheddar cheese
1 large tomato
Franks Hot Sauce
Toast (or wraps, bagels, english muffins, etc.)

1) In one pan, cut up bacon (or sausage) into bite size pieces and cook. When it is almost ready, add as much hot sauce as you want.

2) As that is cooking, in another pan, cook potatoes, when they are almost ready, add onion, jalapenos and mushrooms and cook for a few minutes. When ready, lift the bacon into the potato pan and blend. (Do not add anything to the pan that the meat was cooking in as there is too much fat and grease in that pan)

3) Add as many eggs as you want and mix it all together. A bit more eggs is better. When the eggs are almost cooked, add the tomatoes (they will get soggy if added sooner) when there is about a minute to go on being ready, add the shredded cheddar cheese.

4) Serve with toast.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Found in **Fix These
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