Viva la breakfast. It’s the first meal of the day, and when it’s smothered in guacamole, queso, a runny egg, and hot sauce, it’s worth celebrating. Traditional Mexican breakfasts have inspired everything from the mainstream breakfast burrito to too many variations of huevos rancheros to even count. And while they’re notorious for being a go-to hangover cure (did we mention avocado and cheese?), they can actually be quite nutritious—and easy to make at home.
From chilaquiles to churro waffles to chipotle eggs Benedict, these Mexican food recipes will inspire you to ditch your brunch date for your own kitchen—yes, really.
Your weekday rancheros dreams just came true. These insanely delicious and Instagrammable huevos rancheros take only 10 minutes to whip up, including the avocado-lime dressing, which you don’t want to skimp on. We love using refried black beans and going buck wild with the hot sauce.
Tres cheers for this amazing recipe. It may call for three different kinds of milk, but don’t let that intimidate you. Overnight oats can be made in bulk, so you won’t waste any ingredients. And it’s called tres leches (“three milks”) for a reason. If you absolutely need a shortcut, use only unsweetened vanilla almond milk—but trust us, you’re missing out.
For those new to chilaquiles, it’s basically a tortilla (chip) casserole. The hardest part of this super simple recipe is shredding the rotisserie chicken without managing to eat it all. Once that’s done, add the chicken to a heap of tortilla chips crushed in a skillet, cover in salsa verde, and bake for 15 to 20 minutes. Top with whatever fixings you fancy—we love cotija cheese, guacamole, and cilantro—and dig in.
There are so many good things about this recipe, we don’t know where to start. First off, hash browns made with taco seasoning? Heck. yes. Our second-favorite part: You can use the leftovers to make breakfast tacos—just add a tortilla. Not so into hash browns? Skip the potato; the casserole is still great without it.
Migas is the most underrated Mexican breakfast of all time. Yes, you have to fry your own tortillas. (Well, technically you could use chips, but trust us on this one.) And yes, slow-cooking the eggs is the way to perfection. But putting in just a little extra efforts yields incomparable flavor and texture heaven. We love topping with avocado and pico de gallo.
Mouthful of a name, mouthful of a recipe. These delicious enchiladas are the perfect meal for a group breakfast or brunch. Great for vegans and meat-eaters alike, the flavor is so bold and delectable, every type of palate will be satisfied. To change up the recipe—make them once, you’ll want to make them again—try green enchilada sauce and add spinach to the scramble.
These breakfast bowls are perfect for lazy mornings or weekends when breakfast is served at noon. Super filling, full of fiber and protein, topped with a perfectly fried egg… what’s not to love? If you’re up for a little extra leg work, make the turkey chorizo—it’s leaner than the regular store-bought kind and tastes just as great. Plus, the leftover meat is great in tacos and burritos or as a protein-packed snack.
Making horchata may seem like a hassle, but it’s much easier than you think. And the leftover pulp means you can make amazing smoothies like this. Though horchata isn’t often considered a healthy snack (thanks to added sweeteners), making it yourself means you’re in control of all the add-ins. And when it’s blended with the likes of frozen banana, spices, and dates, we think it’s a-OK to deem it nutritious.
If you often skip eggs Benedict because you don’t eat bread, try this sweet potato version on for size. Rounds of sweet potato are roasted and topped with tomato, guac, poached eggs, and an incredible chipotle hollandaise. If you’re Paleo, skip the mayo and use ghee in the sauce. And, as always, top with more hot sauce if desired.
Traditionally a vegetarian dish, this shakshuka is (literally) spiced up with Spanish-style chorizo sausage. The onions and bell peppers are sautéed with the meat, giving it the same savory flavor, and then topped with crushed tomatoes and eggs. Bake in a cast-iron skillet, and once the egg whites set, remove from the oven and top with cheese and herbs. While the recipe calls for goat cheese and parsley, we say keep it Mexican style and use cotija and cilantro.
Eggs, sausage, sun-dried tomatoes, avocado, melted cheese… oh, and the best part: a crispy, crunchy tortilla wrapping. And they get even better—they’re also freezer friendly! Make a big batch on the weekend, pop in the freezer, nuke or bake, and dunk in guac and salsa. They’re equally delicious served fresh and taste great with substitute fillings.
The only thing better than a breakfast burrito is a breakfast burrito casserole. Don’t believe us? We dare you to whip this up anyway. If we’re wrong, wrap it in a tortilla and call it a burrito. Made with hash browns, chorizo, green onions, and sharp cheddar cheese, the delicious casserole certainly doesn’t skimp on flavor. We love subbing turkey sausage for the chorizo and roasted sweet potato chunks for the hash browns, then going wild experimenting with cheese.
OK, few things about these mind-blowing waffles can truly be called healthy, but treating yo’self occasionally is healthy, so have at it. Prep the batter the night before for the perfect amount of fluff and definitely go for the vanilla ice cream topping (and caramel sauce). It’s true: YOLO. And you can always have a green smoothie or salad tomorrow.
Tofu isn’t known for its flavor, but the spices and blended tomatoes in this recipe make it unforgettable. And it even works with unpressed tofu. Simply fill warm tortillas with the savory scramble, top with avocado mashed with sea salt and lime, and throw on whatever other toppings suit you. They’re so good, we can hardly taco bout it.
Though not traditionally what you’d think of as a Mexican breakfast (where is the cheese?!), this green smoothie uses some of Mexico’s finest ingredients: jalapeño, cilantro, and avocado. The green trio is blended with pineapple, orange, lime, cucumber, banana, and kale, and is then topped with chia seeds as a final touch. With all those hydrating ingredients, we may just be turning to this smoothie the next time that hangover hits.
Another great dish for a get-together, these enchiladas are a super fun way to change up your breakfast game. We love subbing shredded chicken for the sausage and pepper jack cheese for the Colby. Bake with store-bought green chili sauce and top with homemade salsa or chopped tomatoes and red onion.
Haven’t heard of strata? It’s a layered dish that’s similar to a casserole and often has delicious bread weaved throughout. This huevos rancheros-inspired dish uses plain bagels, chorizo, cream cheese, two grated cheeses, eggs, half-and-half, and a homemade rancheros sauce to make a heaping bowl of Mexican heaven. It’s on the heavier side, so enjoy with friends and, as the recipe creator suggests, wash down with a smooth pale ale.
We love everything about make-ahead meals—especially when they taste like this. These egg cups are baked with black beans, avocado, cheddar cheese, and bacon, and pack a serious protein punch. We love subbing chicken sausage for the bacon and adding veggies like chopped broccoli to give them even more of a nutritional boost.
We love stuffed sweet potatoes. Add a runny egg, taco seasoning, and drizzles of avocado sauce, and we may just be in love. This recipe boasts all our favorite Mexican flavors but is still Paleo and Whole30 friendly. Why use a tortilla when you have a nutritious potato jacket?
Tater tots and breakfast burritos are a match made in heaven. Add sausage, refried beans, cheese, and chopped tomatoes, and you’ve got yourself a love story. Since burritos are so versatile, feel free to play with add-ins and toppings; it’s hard to go wrong. And do yourself a favor and make a big batch. You’ll be glad you did when you wake up to eight beautiful breakfast burritos waiting just for you—and a friend, if they’re lucky.
To make this breakfast quesadilla, simply crack an egg inside the hole created by avocado slices, top with bacon and cheese, sprinkle with salt and pepper, fold, and cook until crisp. We love the simplicity—who needs more than bacon, cheese, and avocado?—but as with most dishes, we also enjoy experimenting with veggies, proteins, and cheeses.
This Paleo casserole uses sweet potato as a crust and is packed with protein and flavor. The nutritional yeast adds a subtle cheese-like flavor and the coconut milk gives it that fluffy, creamy texture that eggs typically get from half-and-half. While coconut and sausage may not sound like a great match, the flavor from the oil and cream are subtle and add just the right touch of sweetness to the onions, peppers, and meat.
As if you haven’t seen huevos rancheros in enough forms yet, here’s one more. We love that all the ingredients are squished between two hearty English muffin slices, an arguably better vehicle than tortillas for soaking up sauce and yolk if you ask us. This recipe can be whipped up in a matter of minutes and will be polished off even quicker. Stick with the bacon on this one—the saltiness pulls the flavors together in a magical way.