Mexican Style Scrambled Eggs and Bacon
Scrambled eggs and bacon is a comon dish in Mexico. More often than not it is eaten as a light dinner instead of being eaten as breakfast. It’s quick, inexpensive and filling.
Typically the dish is served with refried beans, tortillas, and salsa. We like our eggs with hash browns on the side although hash browns are rarely eaten in Mexico. You can omit them for a more authentic version.
Scrambled Eggs and Bacon with Refried Beans and Hash Browns
Ingredients:
Makes one hearty portion. Increase as needed.
- 3 eggs
- 2 strips of bacon – diced
- 1/4 cup of grated cheese – asadero, oaxaca, or Chihuahua cheeses work well.
- Refried beans
- Hash browns
- 3 tortillas – preferably corn tortillas
- Table salsa
1. Chop the bacon and brown it in a little bit of hot oil. Drain the excess fat when the bacon has taken on a nice dark color.
2. Beat the 3 eggs and add them to the pan with the bacon.
3. Gentle stir the egg mixture to incorporate the bacon. Allow the eggs to set and gently turn the egg mixture over. Once the eggs have fully set break them apart with your spatula.
4. Place the scrambled eggs and bacon on an ovenproof plate and spinkle the grated cheese over the top. Place the plate under the broiler until the cheese has melted and is just starting to brown. The plate will be VERY hot. Use an oven mitt or towel to remove the plate from the oven.
5. Add the refried beans and hash browns to the plate and crumble a bit of ranchero cheese over the beans.
The last and most important steps – Pile the scrambled eggs and bacon onto a tortilla add salsa and enjoy.
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