Try a new twist on your normal egg bake; this Mexican Ranchero Breakfast Veggie Style dish adds some fabulous South of the Border flavor, and is sure to be a hit at your next family gathering!
While working on our Fabulous Party!! eBook (shameless plug, but a girl’s gotta eat), I wanted to make a filling breakfast so I could work through lunch. This Mexican Ranchero Breakfast Veggie Style is the perfect meal solution. Not only is it ridiculously easy to prepare, but it can also be made in less than 45 minutes. This tostada-type recipe will definitely satisfy any hunger!
Mexican Ranchero Breakfast Veggie Style is perfect for company, a lazy weekend brunch or a fantastic breakfast-for-dinner meal too. It is crisp edged, runny fried eggs served on hot corn tortillas, topped with creamy vegetarian refried beans and smothered in a zesty soy chorizo-cooked salsa. Top it off with Monterey Jack cheese, avocado, tomato and cilantro for a classic Mexican breakfast that is full of flavorful and hearty protein and vegetables. What more could a girl want when she’s grinding away to bring you the Newest, Funniest, Freshest Party!! Ideas ever (OK, I’ll stop now)?
So, please do your family a favor and make this fantastic Mexican Ranchero Breakfast Veggie Style this weekend. Isn’t it time to switch up your egg routine and add a little Fiesta (see, I didn’t say Party!! haha) to your life?
- 1 (12 oz) tube soy chorizo, casing removed (I used Trader Joe's brand)
- ½ medium onion, chopped
- 1 jalapeno pepper (seeded if desired), finely chopped
- 1 large garlic clove, peeled and finely diced
- 1½ cups salsa
- 1 (16 oz) can Vegetarian refried beans
- Vegetable oil
- 8 (6 inch) corn tortillas
- 8 large eggs
- ¾ cup grated Monterey Jack cheese
- 1 avocado, pitted, peeled and diced
- 1 roma tomato, diced
- ¼ cup fresh cilantro leaves, chopped
- Sour cream, optional for topping
- In a medium-sized skillet on medium heat, crumble the soy chorizo for 2 minutes, stirring frequently, breaking it apart. Add in onion, jalapeno pepper and garlic, then cook an additional 4 minutes until onion is translucent.
- Reduce heat to low, stir in the salsa and keep warm.
- Heat the vegetarian refried beans, in a small saucepan or the microwave.
- Add 3 tablespoons vegetable oil to a medium skillet on medium high heat. Place a tortilla in the skillet and cook until lightly golden, about 35 seconds. Flip and cook for 35 seconds more (you don’t want them really crispy, they should still be flexible). Cook the remaining tortillas, adding a bit more oil to the pan if necessary. Place 1 or 2 tortillas on each serving plate.
- Spread the refried beans on the tortillas.
- Add another tablespoon of oil to the skillet and crack the eggs into the skillet (I did 4 at a time). Cook until the bottoms are set and the edges golden, about 2 minutes. Turn the heat to medium-low, cover and cook until set, about 2 minutes more. Place 1 egg on each tortilla and spoon the soy chorizo sauce over the eggs. Sprinkle with the cheese, avocado, tomato and cilantro. Top with sour cream, if desired.
And for other great recipes, please check out our Cinco de Mayo Mexican Recipe Round Up!