Authentic Mexican Breakfast Recipes

Frittata Express

Recipe Ingredients: 

2 Mission® Burrito Size Flour Tortillas
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste


Recipe Instructions: 

1. Preheat the oven to 425 degrees F. Heat margarine in a 10 inch heavy skillet over medium heat. Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes. Remove skillet from heat and reserve 1/3 of the vegetables. 2. In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese. Pour mixture into skillet over vegetables and place into preheated oven. 3. Bake until puffed and golden, about 15 minutes. Place tortilla on a baking pan and invert frittata on top. Top with remaining tortilla. Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted. Cut stack into quarters and serve immediately.

 

Breakfast Burrito – My families personal favorite!

Recipe Ingredients: 

4 Mission® Flour Tortillas
4 Eggs
1 large Tomato diced
1/2 lb. Sausage
1 large Potato peeled and grated
1 cup Mozzarella or Cheddar Cheese grated
Salsa


Burrito Recipe Instructions: 

1. Cook ground sausage in pan, add potatoes, cook until brown. Drain fat.
2. Warm tortillas according to package. Scramble eggs.
3. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper.
4. Fold tortillas and serve immediately.

 

Enchilada Breakfast Casserole

Recipe Ingredients: 

8 Mission® Flour Tortillas
1 small Onion chopped
1 Bell Peppers seeded and chopped
1 Tomato diced
2 cups Cheddar Cheese shredded
12 oz. Ham cut into 1/2 inch cubes
4 Eggs
1 cup Milk
1 cup Half and Half
1 Tbsp. All-Purpose Flour
4 oz. can Green Chiles diced


Recipe Instructions: 

1. Place 1/8 of the cubed ham and 1 tablespoon each of onion, pepper, tomato and cheese on one side of each tortilla. Roll up and place seamside down in a greased 9 x 13 inch casserole dish.
2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until egg mixture is set. Uncover, sprinkle top with remaining cheese, and return to oven to melt cheese (approximately 5 minutes).

 

Huevos Racheros

Recipe Ingredients: 

2 Mission® Corn Tortillas Oil for frying
1/3 cup Refried Beans heated
2 Eggs
Mission® Salsa, sour cream and Guacamole for garnish


Recipe Instructions: 

1. Fry tortillas until crisp and lightly brown. Place on serving plate. Divide refried beans and top evenly across each tortilla.

2. In same skillet, cook eggs, sunny side up. With large spatula, place one egg on top of the refried beans on each tortilla. Top with 1 tablespoon each, salsa, sour cream and guacamole.

3. Serve with warm corn tortillas on the side.