BREAKFAST ENTOMATADAS | Mexican Breakfast with Bacon and Eggs ❤

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Preheat griddle on medium high and line with aluminum foil.

Roast tomatoes, serrano peppers, onion, and garlic on griddle until roasted.

Remove garlic to avoid burning, then blend onions, serrano peppers, and garlic with a little water.

Add roasted tomatoes to blender, along with chicken bouillon, cumin, and pepper, and blend until smooth.

Heat vegetable oil in a pot and sauté onions until slightly translucent.

Add blended sauce to pot and simmer on low until ready to use.

Fry bacon in a skillet until golden brown, then remove excess fat.

Beat 5 eggs with salt and water until well combined.

Add beaten eggs to skillet with bacon and cook until eggs are done.

Fry corn tortillas in a small skillet with vegetable oil until crispy, flipping to sear both sides.

Assemble entomatas by dipping tortillas in sauce, filling with bacon and eggs, and rolling them up.

Place rolled entomatas in a large skillet with some sauce at the bottom, seam side down.

Top with more sauce and grated Monterey Jack cheese, cover, and let steam until cheese melts.

Serve with crema, green onions, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens