A weekend off usually means sleeping in & a big homemade breakfast. Recently our Saturday morning brunch involves Huevos Rancheros & for good reason, it’s delicious. I love finding new things to cook up for breakfast, mostly because breakfast is typically incredibly easy to make & I’m a fan of not having to change out of pajamas if I don’t have to…
I start off by chopping up my vegetables, I used a handful of cherry tomatoes, about 4 mushrooms & a handful of cilantro.
I used 2 cups of Trader Joe’s fajita style frozen bell peppers & onions. I place all the vegetables in a large frying pan with a tablespoon of butter & sauté over medium heat until the peppers are no longer frozen.
Once the veggies are nice & cooked I add 7 pre-scrambled eggs, mixing occasionally. In this variation I added one slice of pepper jack cheese to add some additional heat. Stirring occasionally until the eggs have cooked all the way through.
The eggs went on top of a bed of tortilla chips & were topped with warmed black beans, shredded cheese, cilantro & Sriracha. I normally add avocado but sadly we were all out. This recipe feeds 3 hungry & hungover people. If you’re cooking for less I usually assume 2 eggs / person plus one extra for good measure.