If you eat grain free, you likely eat a lot of eggs for breakfast. I’m always looking for new ways to mix up the breakfast menu, and this is my latest creation.
Huevos Rancheros…
Huevos Rancheros, or “Ranchers Eggs” is based on a traditional Mexican recipe. Originating on rural Mexican farms, this breakfast fare is hearty and filling.
I first tried them at a small diner somewhere in west Texas. It was on the walk across the country where I met my husband, and we’d been walking all night long (I think we logged about 18 miles that night). We walked into this small town and an adorable elderly couple asked to take all ten of us on the walk out to breakfast.
We were really hungry after all those miles walked and quickly agreed. I was so tired I wasn’t sure what sounded good, and decided to try something new. I’m originally from Texas, so I was actually surprised that I’d never tried Huevos Rancheros before (especially since this particular restaurant claimed it as a “Tex-Mex Original”).
I could never tell if that breakfast was truly as exceptional as it tasted or if I was just exceptionally hungry, but those ranch style eggs were delicious and definitely filled me up for more walking that day.
Since our family went grain free, the corn tortillas had to go. This is an easy adaption that tastes great! It’s so easy it hardly deserves a recipe…
Huevos Rancheros
Prep
Cook
Total
Ingredients
- Chorizo sausage (about 1 pound per every 4 people- sliced or ground)
- 2 eggs (or more) per person
- salsa or enchilada sauce to top
- guacamole to top
- sour cream (optional) to top
- Cheese (optional)
Instructions
- Cook the sausage in a medium pan and set aside
- Lower heat and drop eggs into the same pan without breaking yolks. Cook until yolks are mostly set but still slightly runny.
- Put eggs on plate, top with sausage, salsa or sauce, guacamole, and cheese and sour cream if desired.
Courses Breakfast
Cuisine Mexican
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What’s your favorite breakfast recipe? Tell me below!
Raw Carrot Cake Breakfast Bowl
1/3 cup grated carrots
2 tablespoons chopped nuts
2 dates, finely minced
2 tablespoons shredded coconut
1 heaping tablespoon of nut butter ( or more chopped nuts and/or chia seeds)
pinch of cinnamon
pinch of sea salt
1/4-1/2 cup of yogurt or milk to serve
-Place the carrot in the bowl and top with all ingredients. Finish with yogurt.
This is one my husband and I enjoy often and not just at breakfast. Some of my grandsons enjoy it any time but breakfast-snacks.
Enjoy.
Since trying to get off grains, trying to do away with the oatmeal that I have almost every day. Anyone got something I can make ahead for breakfasts? I leave the house at 5:30 a.m. and have about an hour before my shift starts. Would like to make something ahead, maybe freeze and then be able to take some to work to warm up. That sort of thing.
Egg muffins/bakes. I do 12 eggs, some bacon or sausage, spinach or broccoli and cheese, with salt and pepper. 350 for 15-20 minutes. They last in the fridge, and also freeze well!