26 Mexican-Inspired Breakfast Recipes

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Egg Burritos

These egg burritos are a simple breakfast of eggs and bacon wrapped up in a warm tortilla. Make a double batch of this recipe and freeze the leftovers for up to two months.

Zap one of these frozen burritos in the microwave and you’ll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Recipe contributor Audra Niederman, Aberdeen, South Dakota

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Conchas

Conchas are a classic Mexican sweet bread and one of the prettiest streusel-topped desserts. The word concha translates to “shell” in English, and the clam-like stripes of streusel certainly do make the rolls look like seashells. Add pink or yellow gel food coloring to the mix for color variation.

Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. —Recipe contributor Johnna Johnson, Scottsdale, Arizona

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Breakfast Tacos

These tacos are stuffed to the brim with sausage, eggs and beans. Put a spin on the original recipe by swapping out the potatoes for sweet potatoes or Mexcian rice.

This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Recipe contributor Jo Ferguson, Arnold, Missouri

Chilaquiles with Bacon Recipe photo by Taste of Home

Chilaquiles with Bacon

Chilaquiles are a popular dish that’s surprisingly easy to make. Bacon is a classic American breakfast food, so if you want something more authentic, pulled chicken or pork are great options.

In Mexico and throughout the Southwest, chilaquiles are typically made for brunch using tortillas and any leftovers from the previous day’s dinner. I love to bring this chilaquiles recipe to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it’s a family brunch favorite! —Recipe contributor Naylet LaRochelle, Miami, Florida

Low and Slow Huevos Rancheros Recipe photo by Taste of Home

Low and Slow Huevos Rancheros

A slow cooker enables you to toss your ingredients together and come back when it’s ready. However, if you’re throwing this recipe together at the last minute, you can buy frozen hash browns and cook them separately, draining any liquid and adding them to the main skillet when it’s time.

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It’s a perfect way to serve a breakfast crowd. —Recipe contributor Joan Hallford, North Richland Hills, Texas

Sunrise Sausage Enchiladas Recipe photo by Taste of Home

Sunrise Sausage Enchiladas

When it comes to enchiladas, there are generally two sauces to choose from: green and red. If you haven’t tried either variety before, divvy up the dish half and half, using red on one side and green on the other.

These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Recipe contributor Deb LeBlanc, Phillipsburg, Kansas

Chorizo and Eggs Ranchero

This huevos rancheros recipe turns tortillas into crispy bowls, so it gets bonus points for convenience and style.

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Recipe contributor Paul Williams, Fort Mohave, Arizona

Horchata Recipe photo by Taste of Home

Horchata

Horchata can be enjoyed with a meal or, if you like to eat light in the morning, on its own. In addition to the rice, this recipe uses almonds, while others use condensed and evaporated milk.

In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —Recipe contributor James Schend, Dairy Freed

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Chorizo Burrito Bowls

Because everything is cooked in the same pan, this is truly a no-fuss recipe. It’s also easily customizable, so you can try it with shredded pork one day and crispy baked tofu another.

I’m always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Recipe contributor Elisabeth Larsen, Pleasant Grove, Utah

Mexican Rice with Poached Eggs

This dish sits pretty on a plate, so it’s great for hosting a get-together. It makes a beautiful breakfast, but serve with corn on the cob and any summer drink for an afternoon cookout or poolside party.

This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Recipe contributor Jeanne Lewis, Brooklyn, Michigan

Sausage Tortilla Breakfast Bake Recipe photo by Taste of Home

Sausage Tortilla Breakfast Bake

This recipe is like a Mexican-inspired quiche, using a base layer of tortillas and a hearty filling. Just like quiche, you can switch up the toppings with ease. Try using slices of zucchini, peppers or a different kind of cheese.

This casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Recipe contributor Darlene Buerger, Peoria, Arizona

Migas Breakfast Tacos Recipe photo by Taste of Home

Migas Breakfast Tacos

Fried corn tortilla strips add a crispy contrast to this soft, tasty taco. If you want to, swap the tortilla strips with a sprinkle of crunchy slaw.

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Just think of them as the best scrambled eggs ever. The secret ingredient is corn tortillas. They really make my migas tacos special! —Recipe contributor Stephen Exel, Des Moines, Iowa.

Breakfast Enchiladas Recipe photo by Taste of Home

Breakfast Enchiladas

Enchilada literally means “in chile” so when you see the word, you know it’s bound to be smothered in a chile-based sauce. That said, most enchilada sauces aren’t spicy at all so if you do want a kick, slice and sprinkle on some hot peppers.

Draped in gooey cheese and a savory sauce, these breakfast enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Recipe contributor Tahnia Fox, Trenton, Michigan

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Mexican Egg Casserole

The addition of baking powder brings a fluffy texture to this dish, but if you don’t have it or want a low-carb option, nix the flour and baking powder altogether. The result will be more like a frittata, but it will still be delicious.

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It’s a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. —Recipe contributor Mary Steiner, West Bend, Wisconsin

Avocado Quesadillas

When you think about it, avocados are a unicorn fruit. They’re creamy and filling, yet offer a host of good-for-you fats. If you’d like a twist on this simple recipe, smear on black bean and corn guacamole.

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Recipe contributor Debbie Limas, North Andover, Massachusetts

Chiles Rellenos Quiche Recipe photo by Taste of Home

Chiles Rellenos Quiche

This recipe calls for the eggs, sour cream and if desired, hot sauce to be whisked together. This creates an even flavor throughout the quiche but if you want hits of creamy goodness and spiciness, dollop or swirl in the sour cream and hot sauce after the egg batter is added to the pan.

To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Recipe contributor Linda Miritello, Mesa, Arizona

Chorizo & Grits Breakfast Bowls Recipe photo by Taste of Home

Chorizo & Grits Breakfast Bowls

Quick grits are a coarse cornmeal, traditionally eaten in the southeast of the US. There are actually many types of grits, ranging from chunky hominy to blue corn. Feel free to vary which grits you use—choose your favorite.

While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Recipe contributor Jenn Tidwell, Fair Oaks, California

Breakfast Tortas Recipe photo by Taste of Home

Breakfast Tortas

The advantage of tortas, or sandwiches, is that the bread absorbs just the right amount of sauce, making for an extra-tasty (not to mention neater) breakfast. The traditional roll used in a Mexican torta is called a bolillo, which you can likely find at a Latino market.

Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one’s a guaranteed crowd-pleaser. —Recipe contributor Carolyn Kumpe, El Dorado, California

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Breakfast Burrito Casserole

This dish is meant to look a little gooey and messy when served, so layering the ingredients together is a cinch. If you don’t have cream of chicken soup, you can crumble a bit of a bouillon cube into the sour cream and mix.

A friend gave me this burrito casserole recipe and I modified it to fit our family. It’s perfect for a brunch, because you can prep it the night before and bake it the next morning. —Recipe contributor Krista Yoder, Due West, South Carolina

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Green Chile Quiche Squares

The concept of using toasted or even stale bread in dishes is nothing new—salads like panzanella and fattoush have long been staples in their respective cuisines. This recipe makes having croutons for breakfast seem surprisingly tasty.

Chiles add spark to this cheesy quiche. You can vary the flavor based on the kind of croutons you buy. I like to serve fresh fruit on the side. —Recipe contributor Connie Willson, Huntington Beach, California

Chiles Rellenos Souffle Recipe photo by Taste of Home

Chiles Rellenos Souffle

Although souffles are notoriously tricky, this recipe delivers fluffy results without the stress. Traditional chiles rellenos uses roasted peppers, so if you have the time, nix the canned chiles and roast your own.

After we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Recipe contributor Pat Coyne, Las Vegas, Nevada

Poached Huevos Rancheros Recipe photo by Taste of Home

Poached Huevos Rancheros

Huevos rancheros loosely means “eggs made ranch-style,” so this recipe emphasizes simple yet flavorful ingredients. If you want, toast the tortillas on a pan without oil. This makes them crispy, light and perfect for dipping.

I like to spice things up with tempting whole eggs poached in a zesty tomato sauce. This southwestern fare is perfect for brunch. —Recipe contributor Olga Koetting, Terre Haute, Indiana

Mexicali Quiche with Avocado Crust Recipe photo by Taste of Home

Mexicali Quiche with Avocado Crust

Working the avocado straight into the crust gives the base of this quiche a luscious texture. If you don’t have Ritz crackers, use crushed tortilla chips instead.

New Mexican cuisine is my favorite, and this quiche uses an avocado crust filled with many delicious ingredients. Top with chopped cilantro for garnish. —Recipe contributor Johnna Johnson, Scottsdale, Arizona

Sopaipillas Recipe photo by Taste of Home

Sopaipillas

Sopaipillas are like little doughnuts, so they’re more a special morning treat than a breakfast staple. For a twist, mix cinnamon or cocoa powder into the confectioners’ sugar and dust on top.

Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. We love to serve them warm and to top them off with honey or sugar. —Recipe contributor Mary Anne McWhirter, Pearland, Texas

Carnitas Huevos Rancheros Recipe photo by Taste of Home

Carnitas Huevos Rancheros

Carnitas are practically an art in Mexico. The different states have different styles flavors, as do individual cooks. Make a big batch of carnitas and use them all week long, or even freeze the meat for up to two months.

When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I’ve learned to make more authentic dishes, like these pork huevos rancheros. It’s one of my favorite recipes to serve for dinner with eggs. —Recipe contributor Lonnie Hartstack, Clarinda, Iowa

Egg & Chorizo Wraps Recipe photo by Taste of Home

Egg & Chorizo Wraps

Chorizo is delicious, but if you find it too rich, try using plain chicken sausage instead. You can then sprinkle in some chile powder, garlic and onion powder to recreate some of the flavor of Mexican chorizo.

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy’s Eggs. —Recipe contributor April Nissen, Yankton, South Dakota

Mexican Breakfast FAQ

What is a typical Mexican breakfast?

Like most questions that relate to cultural traditions, the answer is: It depends. What someone in northern Mexico eats for breakfast will look totally different from what someone in southern Mexico eats. For example, the north is renowned for its meat, so breakfast may include machaca y huevos, or beef jerky and eggs. In central states, quesadillas and gorditas flow during the morning hours, whereas in the southern states tamales de mole and panuchos are often prepared.

What ingredients should I have when making a Mexican breakfast?

While a wide variety of ingredients are used in Mexico when making breakfast, there are a couple of staples. This includes either corn or wheat flour tortillas, green or red salsa, eggs and meat like chicken, beef or pork. Mexican cheeses like cotija and queso panela are also common, as well as nata, which is like Mexican sour cream.

What do I serve with breakfast?

There are so many Mexican drinks to choose from for breakfast. You can press a fresh fruit juice, made from pineapple, orange or guava; opt for any of the corn-based drinks like atole or champurrado, a creamy and chocolaty drink; or serve café de olla, a sweetened filter coffee made with spices like cinnamon, clove and star anise.

As for toppings and sides, some delicious options include slices of avocado, pico de gallo and refried or stewed beans.