~ If you love huevos rancheros and other Mexican-inspired breakfast recipes, this is the next one to try! Bursting with delicious Mexican flavors and loaded with protein and antioxidant-rich veggies, it’s a hearty power breakfast that’ll keep you fueled up all morning! Easily scalable for just one or a whole family … and even a Cinco de Mayo brunch bash! ~
This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
Even though it’s not really our holiday at all.
Or that most people probably aren’t even sure exactly what it celebrates. (Hey there, trivia buffs … that’d be the unlikely victory of the Mexican army over the invading French at the Battle of Puebla … not Mexico’s Independence Day as is commonly assumed. Just wanted ya to be all ready for your “Jeopardy!” appearance, you know! Psssst … you’re welcome.)
But really, Cinco de Mayo is a terrific excuse to celebrate (and you know I adore any reason at all!). It’s simply about eating great food and hanging with friends … no gifts required! Oh – and maybe about wearing a sombrero, but that’s generally optional … though absolutely encouraged!
Here at THK, we found our recipe index loaded with Mexican recipes to inspire all your Cinco de Mayo celebrations. Mexican food is definitely a favorite with us because it’s sooooooo easily adapted into endless quick and healthy recipes that everyone loves – especially the kiddos!
Yep – we’ve got 3-ingredient slow cooker tacos (our most popular recipe ever!), Mexican dinner bakes that require practically no work at all, plus a killer-good tortilla soup and even a black bean hummus that wins raves every time we serve it. We really thought we had Cinco de Mayo recipes pretty much covered.
But wait. What if you want to get the party started a little early, to kinda get warmed up before breaking out that sombrero?
Well, not to worry! We’re here for ya! This fun spin on huevos rancheros is just what you need!
Honestly, some form of Mexican eggs is pretty much my favorite go-to breakfast. Whether it’s a veggie-loaded breakfast burrito or a healthy take on huevos rancheros, this is the type of breakfast I make for myself all the time (ahem … it’s not just for Cinco de Mayo, friends!).
Loaded with nutritious veggies and great protein, it’ll fuel you up and keep you satisfied all morning long. Because you certainly don’t want to face an energy crash while shopping for your party piñatas.
And it’s just so ridiculously yummy! Even though I throw together concoctions like this for my breakfast all the time, the day I created this little gem, I knew it was a combination I just had to share with you!
Even better, it’s a total breeze to scale up or down – equally awesome when it’s just you, or when you’ve invited 103 of your nearest and dearest for a Cinco de Mayo brunch fiesta.
Plus, it’s one of those recipes that’s totally open to your own riffs and interpretations.
For example, a true huevos rancheros recipe usually involves fried eggs, but for this recipe, I really prefer scrambled eggs mixed with the deliciously seared veggies. Bonus: scrambled eggs are a bit less messy for this pizza version of huevos rancheros … no dippy egg yolk dripping down your chin!
So, feel free to root through your fridge and toss in your own favorite veggies and Mexican ingredients. This is also perfect to make when you have leftovers from taco night, or even grilled veggies from a cookout. Don’t be afraid to get creative!
And don’t be afraid to wear that sombrero, either!
Happy Cinco de Mayo, THK’ers!
- 4 6-inch corn tortillas
- 1/2 cup fat-free refried black beans
- 1/2 cup shredded, reduced-fat sharp cheddar cheese
- 1/2 cup your favorite salsa (we prefer a more flavorful medium salsa)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup thinly sliced green onions (from about 2-3 green onions)
- 4 eggs
- 1/4 cup nonfat milk
- 1/4 teaspoon kosher salt
- 4 teaspoons chopped cilantro
- Additional salsa for serving
- Spread each of the four tortillas with 2 tablespoons of refried beans. Sprinkle each with 2 tablespoons of cheese. Microwave for about 45-60 seconds, until refried beans are hot and cheese is melted. Top each with 2 tablespoons of salsa.
- Meanwhile, in a nonstick skillet over medium heat, cook corn kernels and green onions until they’re both a bit seared and toasty looking, stirring occasionally, about 4-5 minutes.
- While corn and green onions cook, whisk together the eggs, milk, and salt, and then add this egg mixture to the cooked corn and green onions in the skillet. Continue cooking and stirring eggs to scramble.
- Spoon scrambled egg and corn mixture onto the salsa-topped tortillas, dividing evenly among all four.
- Sprinkle each breakfast pizza with 1 teaspoon cilantro, cut each into wedges, and serve with plenty of extra salsa for dipping.