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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.