breakfast

love these easy pancetta, egg and cheese boats.

August 29, 2021 by Becky Spoon

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

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Course Breakfast, brunch

Cuisine American

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Instructions

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

Keyword bagel with smoked salmon and cream cheese, breakfast, brunch, egg boats, pancetta, pancetta egg and cheese boats

the best sausage and hatch green chile breakfast casserole.

August 26, 2021 by Becky Spoon

This Sausage and Hatch Green Chile Breakfast Casserole was delicious. I had just roasted fresh Hatch Green Chile so decided I’d use some in a breakfast casserole. It is the season to harvest these magnificent chile’s from New Mexico after all.

Normally I would make this recipe the day before and refrigerate over night uncooked. You can do that this time too, but because I decided I wanted this for breakfast, I made it the same morning and I think I liked it better.

Maybe it seemed fluffier? I’m not sure, but the bread was still defined; well, it was just delicious. Maybe it was a little like bread pudding? Savory Bread Pudding? BTW, bread pudding is one of my all time favorite desserts. I love these casserole dishes. They are Staub I found on sale, but what I like about them is they are the perfect casserole for one or two people. https://amzn.to/3sR0GuG.

the best sausage and hatch green chile breakfast casserole.

I made some homemade hash browns to have along side. I had one fresh out of the garden tomato left. This was just a delicious meal. For the hash browns, I placed a medium potato in the microwave on the “potato” mode. When it ended, even though it was still a little firm, I grated it being really careful because It was still hot!

I heated a non-stick skillet to medium high with just a little oil in the bottom. I added the shredded potatoes, sprinkled with a pinch of salt and pepper and allowed them to brown on the first side without moving. Then I flipped them over, breaking them up a little so all of them will brown, continuing to flip until they are golden brown.

the best sausage and hatch green chile breakfast casserole.

Here’s another breakfast casserole I have on the blog: Easy – Sausage and Mushroom Breakfast Casserole for 2

Want more recipes for breakfast:

love these delicious huevos rancheros for breakfast. Perfect for Breakfast!

Tomato Toast with Scallions and Sesame Seeds

delicious avocado toast with chickpeas and eggs.

Sausage and Hatch Green Chile Breakfast Casserole

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Course Breakfast, brunch, Main Course

Cuisine American

Ingredients

Cubed French bread to cover the bottom of your casserole dish
butter for the bottom and sides of your dish
4 oz breakfast sausage
6 large to extra large eggs, beaten
1/2 tsp salt
1/4 tsp black pepper
dash of onion powder (optional)
dash of garlic powder (optional)
1 – 1/2 cups heavy cream
1/2 cup Hatch Green Chile, diced (I used chile that I roasted but you can use canned chile)
2 green onions, tops and bottoms thinly sliced
1 cup cheddar, colby or Jack grated

Instructions

Preheat oven to 350 degrees. Butter your baking dish sides and bottom. Cube enough bread to completely cover the bottom of your dish.
Cook the sausage until cooked through, but not browned. You want it to not be browned and crispy. When done, evenly distribute over the bread.
Place the eggs in a bowl and whisk. To the eggs add the salt and pepper with a dash of onion powder and garlic powder if you're using. Add the heavy cream and combine. Add the green onions, the green chile and half of the cheese. Whisk to completely combine.
Pour the egg mixture over the bread and sausage making sure everything is submerged in the liquid. Place in the oven for about 30 minutes or until a little firm, but still soft. You do not want to overcook this. You want a softer casserole opposed to one that is overcooked.
After 30 minutes or your desired doneness, top with the additional cheese and put back into the oven to just melt. Enjoy!

Keyword breakfast, breakfast casserole, brunch, casserole, green chile, hatch green chile, sausage

i love these – chorizo, potato and eggs fried burritos with red sauce.

August 18, 2021 by Becky Spoon

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I’m not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that. Likely we were in Ruidoso and I came home and duplicated them. I’ve made these with many different fillings. Why not make a breakfast wet burrito and stuff it with potato, chorizo and eggs? Well, of course! Perfection.

I had Hatch red chile sauce already made from enchiladas. Of course, I didn’t want that to go to waste so I thought the other day that I’d love that for breakfast. Decided if I could make breakfast enchiladas with eggs in them, that this burrito should work also and wow did it every. So delicious!

i love these chorizo, potato and egg fried burritos with red sauce.

Of course a key component in this dish is the Hatch red chile sauce. I make this sauce form Hatch dried chile and once you start making this sauce I think it will become your favorite enchilada sauce. You may be able to find them at your local grocery store or there’s different websites you can order them. I’ve actually ordered these online from Amazon https://amzn.to/3xTm0k1.

If I’m in New Mexico, I’ll load up on them. When I run out, I order them online to get the real thing. Here’s my recipe for red chile sauce. It’s kind of a process at first, but the original paste makes a lot of sauce. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

If you don’t want to make the sauce from scratch most grocery stores have canned Hatch Red Enchilada Sauce. https://amzn.to/37PwGWi.

New Mexico Hatch Red Chile Beef Enchiladas

i love these – chorizo, potato and eggs fried burritos with red sauce

This deliciousness for breakfast is crazy. You can make these up to the point of frying them and store in the refrigerator over night. Next morning fry them, heat the sauce and you’re set. You will not regret this recipe. Let me know if you make this!!

i love these – chorizo, potato and eggs fried burritos with red sauce.

I'm not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that.

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Course Breakfast

Cuisine Mexican

Servings 2 servings

Ingredients

For the Hatch Red Chile Sauce

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 white onion, quartered
3 cloves garlic
heaping tablespoon flour
1 tsp crushed Mexican oregano
water or chicken stock
1 tsp salt, or more to taste

For the Burritos

1-2 cups Hatch Red Sauce (a can of Hatch Red Enchilada Sauce can be substituted)
1 medium potato, diced
8 oz chorizo
4 eggs, beaten
2 tbsp butter for cooking the eggs
cheddar or Monterrey jack cheese, grated
2 large burrito size flour tortillas
peanut oil or vegetable oil for frying
salt and pepper
Mexican Crema for serving

Instructions

For the Red Chile Sauce

This will make much more chile paste than you'll need for just this recipe. Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Add the onion and the garlic. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a little water if you need to. Discard the skins or seeds.
Warm the oil in a skillet. Add the flour and cook for a minute or 2, stirring. Add enough water or chicken stock to make a pretty thin gravy. Add the chile mixture a little at a time, tasting until you reach the desired chile taste you want. If you have some left, you can freeze until you need later. Add the crushed oregano and salt to taste. Cover and cook for about 20 minutes, adding water if needed. You want a pourable sauce, not a thick sauce. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce.

For the Burritos

Heat enough oil in a non stick skillet to cover the bottom and heat to medium high. Add the potatoes and a little salt and pepper. Brown the potatoes on both sides, then reduce the heat to low and cook until the potatoes are tender. Remove the lid, increase the heat and crisp up the potatoes. Remove and set aside.
Add the chorizo and cook it for a few minutes until cooked through. Drain on paper towels and add to the potatoes.
Wipe the skillet out and add the butter. When melted add the beaten eggs, folding over until done, but not dry. You want them to be soft.
Add the eggs to the potato and chorizo and add some cheese. Add a tablespoon or 2 of the red chile sauce.
Heat a griddle or large skillet and heat the flour tortillas until they have puffed and have softened, Place on a flat surface and divide the mixture among each tortilla. Place in the middle of the tortilla. Fold the sides over, then roll from the end closest to you, trying to make as tight as possible, but not breaking so the filling will not come out when you fry.
Add enough oil, about an inch, to a skillet to hold both burritos. Het to medium high. You don't want the oil smoking. Place the burrito into the skillet, seam side down. Cook until browned, then turn so that all sides have browned. When done, place on a wire rack to drain.
Heat the broiler. Pour some of the red chile sauce into a bowl or on a plate. Place the burrito on top, then ladle more sauce over the burrito. Top with more cheese. Place in the broiler and allow the cheese to quickly melt. Remove from the oven, add some Mexican crema if you like and serve! Enjoy!

Keyword breakfast, burritos, fried burritos, Hatch red chile sauce, homemade chorizo, New Mexico, wet burritos

love these delicious huevos rancheros for breakfast.

August 30, 2020 by Becky Spoon

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It only takes a few minutes to prepare these Huevos Rancheros. The tomato sauce can be made quickly. Apart from the sauce, all you need to do is fry a tortilla, cook an egg, and add your preferred cheese. You can also consider adding refried beans and a choice of meat like chorizo, bacon, or ham. It’s delicious! Who wouldn’t love the combination of a flavorful sauce, corn tortillas, and a sunny-side-up egg?

What is a huevos rancheros?

A dictionary defines it as a meal consisting of eggs cooked by frying or poaching, served on a tortilla with a tangy tomato sauce. Variations include the addition of black beans, the familiar refried beans, and diverse sauces such as New Mexico’s Green Chile. In Mexico, they are also accompanied by various meats and cheeses, and the sauce preparation can vary.

What are the required ingredients for the recipe?

Roma tomatoes
Jalapenos
Serranos
white onions
salt
fresh garlic
beans of your choice (pinto or black beans)
meat of your choice (chorizo, ham, bacon are examples)_
eggs
corn tortillas
oil

What a out the refried beans?

Here is my recipe for beans for the refried bean portion. I honestly prefer making my own rather than using the canned. Easy Refried Beans from Homemade Pinto Beans. One thing I did do different on this recipe is before I added my cooked beans to the skillet I sauteed a little onion in the oil and added some chile de arbol for added flavor.

Here’s another recipe for huevos rancheros New Mexico style: Love New Mexico Red Chile Huevos Rancheros

Want another similar recipe? Try these easy Entomatadas with Fried Egg https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/

I used Cotija Fresco. It’s a salty crumbly cheese, perfect for this dish and for that matter enchiladas and other Mexican dishes.

https://www.heb.com/product-detail/cacique-ranchero-queso-fresco/185664

Cacique Cheese, Part Skim Milk, Queso Fresco, Ranchero

Here is the recipe for this delicious breakfast! Hope you try them soon!

Huevos Rancheros

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Course Breakfast, brunch

Cuisine Mexican

Servings 4 servings

Ingredients

1 1/2 lbs roma tomatoes (about 7)
1/2 white onion (1/4 to remain whole, 1/4 diced)
1-2 jalapeno, whole
1-2 serrano (optional)
1 clove garlic, minced
pinch of salt
4 eggs for frying
4 corn tortillas
oil
Queso Fresco cheese or cheese of your choice.
refried beans (recipe in content of the post)

Instructions

On a comal or griddle that has been heated to medium high add a piece of aluminum foil for easy clean up then add your roma tomatoes, 1/4 of the onion that was not diced and the chiles. Depending on your heat tolerance add the jalapenos and serranos. I didn't add the serrano this time because they are sometimes hot, but they add excellent flavor. Experiment. Add a little of both. Roast the tomatoes, onion and chiles until they are charred, turning them periodically to char them a little on all sides.
When you have reached your desired amount of char, remove the chiles to a cutting board and chop up in large chunks and add to a blender along with the garlic, the 1/4 charred onion and a pinch of salt. Remove the tomatoes and add to a bowl. Blend the chile, onion , garlic and salt mixture, then add the tomatoes. Pulse or blend to a smooth consistency.
In a skillet add a couple tablespoons of oil and add the diced onions. Saute for a few minutes, then add your tomato mixture. Simmer for about 10 minutes,
While your tomato sauce is simmering, heat your refried beans. In another skillet heat a little oil and fry your tortilla to your liking For me they either have to be just softened or fried crispy because in between I think they can be a little tough. Drain them on a paper towel. In the same skillet add your egg and baste with a spoon to cook the whites to your desired doneness. Continue to baste if you like your yolk medium cooked. I like them sunny side up for presentation, but please cook them to your liking.
To assemble: Ladle a little of the sauce into a bowl or a plate, Top with your tortilla. To the tortilla add the refried beans, If you are adding chorizo or other meats, top your beans with that. Then add your egg. Finish the dish with a good ladle of the sauce and top with cheese and some avocado.

Keyword eggs, fresh tomatoes, fried eggs, huevos rancheros, mexican food, Mexican food for breakfast, quesco fresco

delicious tostada chilaquiles.

June 21, 2020 by Becky Spoon

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These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

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Course Breakfast, brunch

Cuisine Mexican

Servings 4

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.

Keyword breakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas

Easy – Sausage and Mushroom Breakfast Casserole for 2

March 5, 2020 by Becky Spoon

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This Sausage and Mushroom Breakfast Casserole is for 2! It is easy and did I mention, it is delicious? So good! You can double, triple or increase the ingredients in this recipe to suit your particular number you are cooking for. Loaded with sauteed mushrooms, red peppers, onions, breakfast sausage, just to name a few of the ingredients, this casserole is loaded with flavor.

Sausage and Mushroom Breakfast Casserole

I love a breakfast casserole. I didn’t make this 24 hours in advance and store in the refrigerator overnight, but I could have. This is a perfect weekend dish or the perfect dish for a week day. This casserole is layered with cheese that makes this creamy and delicious. This dish can be reheated after cooking if you wanted to make ahead and just reheat in the microwave for your hectic weekday breakfast. Regardless of the size, this casserole takes about 45 minutes to bake in the oven.

I used provolone because I think it goes so well with mushrooms. You know, kind of like a pizza! Or a delicious lasagna with Italian sausage and provolone cheese with lots of mushrooms. So good!

I always buy the large packs of provolone from Sams Club. Here’s a link for provolone cheese at another store https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=651354299&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCastlewood-Sliced-Provolone-Cheese-8oz%2F651354299.

I can’t find it at my rural grocery store, but the larger stores will have it. It’s a creamy and delicious cheese.

Before you go to the recipe for this delicious breakfast casserole, here’s another casserole I have on the blog! https://the2spoons.com/italian-sausage-and-peppers-breakfast-casserole/.

Italian Sausage and Peppers Breakfast Casserole

Sausage and Mushroom Breakfast Casserole

Sausage and Hatch Green Chile Breakfast Casserole

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Course Breakfast, brunch, Main Course

Cuisine American

Ingredients

Cubed French bread to cover the bottom of your casserole dish
butter for the bottom and sides of your dish
4 oz breakfast sausage
6 large to extra large eggs, beaten
1/2 tsp salt
1/4 tsp black pepper
dash of onion powder (optional)
dash of garlic powder (optional)
1 – 1/2 cups heavy cream
1/2 cup Hatch Green Chile, diced (I used chile that I roasted but you can use canned chile)
2 green onions, tops and bottoms thinly sliced
1 cup cheddar, colby or Jack grated

Instructions

Preheat oven to 350 degrees. Butter your baking dish sides and bottom. Cube enough bread to completely cover the bottom of your dish.
Cook the sausage until cooked through, but not browned. You want it to not be browned and crispy. When done, evenly distribute over the bread.
Place the eggs in a bowl and whisk. To the eggs add the salt and pepper with a dash of onion powder and garlic powder if you're using. Add the heavy cream and combine. Add the green onions, the green chile and half of the cheese. Whisk to completely combine.
Pour the egg mixture over the bread and sausage making sure everything is submerged in the liquid. Place in the oven for about 30 minutes or until a little firm, but still soft. You do not want to overcook this. You want a softer casserole opposed to one that is overcooked.
After 30 minutes or your desired doneness, top with the additional cheese and put back into the oven to just melt. Enjoy!

Keyword breakfast, breakfast casserole, brunch, casserole, green chile, hatch green chile, sausage