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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 {Breakfast for Dinner}
Recipe type: Breakfast
Cuisine: Mexican
  • 4 corn tortillas
  • 1 cup cooked pulled pork
  • 2 eggs
  • ½ 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
  • ¼ tsp. chili powder
  • ¼ tsp. ground oregano
  • sea salt & freshly cracked pepper
  • 2 Tbl. canola oil for frying
  1. 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.
  2. Season with chili powder, oregano, salt & pepper. Remove to warm bowl and cover.
  3. Add pulled pork to pan and stir to heat through. Remove to warm bowl and cover.
  4. Add 1 Tbl. canola oil to pan, add 1 tortilla and cook for 1 minute on each side, remove to plate.
  5. Add another tortilla, cook for one minute on each side, then top with ¼ 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.
  6. Fry two eggs to over-medium or to your liking.
For assembly...
  1. On warm plates, layer one cheese and tortilla sandwich, top with ½ of sauteed veggies, ½ cup warm pulled pork, and finish with a fried egg on top.


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