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Mexican Breakfast with Pulled Pork & Eggs
Mexican Breakfast with Pulled Pork & Eggs

When we have leftover pork roast, recipe ideas begin swirling in my head.  Should we make Pozole, or Pork & Sweet Potato Hash, or Mexican Breakfast with Pulled Pork & Eggs.  This time it’s going to be Mexican Breakfast for dinner.

Mexican Breakfast with Pulled Pork & Eggs

Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}

Libby with Lemony Thyme
Course Breakfast
Cuisine Mexican

Ingredients
  

  • 4 corn tortillas
  • 1 cup cooked pulled pork
  • 2 eggs
  • 1/2 cup shredded pepper jack cheese
  • 1 tsp. olive oil
  • 1 small onion sliced
  • 1 small jalapeno fine diced
  • 4-5 button mushroom sliced
  • 1 medium tomato sliced
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground oregano
  • sea salt & freshly cracked pepper
  • 2 Tbl. canola oil for frying

Instructions
 

  • In a medium skillet over medium heat, saute onion and jalapeno in olive oil until tender, then add tomato and mushroom slices, and continue cooking 2-3 minutes.
  • Season with chili powder, oregano, salt & pepper. Remove to warm bowl and cover.
  • Add pulled pork to pan and stir to heat through. Remove to warm bowl and cover.
  • Add 1 Tbl. canola oil to pan, add 1 tortilla and cook for 1 minute on each side, remove to plate.
  • Add another tortilla, cook for one minute on each side, then top with 1/4 cup shredded cheese. Top with first tortilla, making a cheese sandwich. Cook until cheese has melted. Remove to plate and do the same with the remaining two tortillas and cheese.
  • Fry two eggs to over-medium or to your liking.

For assembly…

  • On warm plates, layer one cheese and tortilla sandwich, top with 1/2 of sauteed veggies, 1/2 cup warm pulled pork, and finish with a fried egg on top.

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