Eggs Rio Grande Mexican Breakfast Recipe

Gathering around the breakfast table for some Eggs Rio Grande is like giving your palate a vibrant wake-up call that says, “Hey, let’s start this day with a fiesta!”

Start your morning with the vibrant flavors of the Eggs Rio Grande Mexican Breakfast. The blend of eggs, crumbled chorizo, and fresh vegetables like onions, green bell peppers, and tomatoes produces a nourishing meal.

A little cumin, some shredded Cheddar, and warm tortillas turn this into a hearty breakfast.

Eggs Rio Grande Mexican Breakfast Recipe Ingredients

• Eggs: High in protein and essential nutrients, promoting muscle health.
• Chorizo Sausage: Adds savory, spicy flavors with a rich protein boost.
• Onion: Provides antioxidants and a crunchy sweetness to balance flavors.
• Green Bell Pepper: Rich in vitamins A and C, adding a fresh, crisp texture.
• Tomatoes: Juicy, with lycopene for heart health and a tangy flavor.
• Garlic: Offers a pungent aroma and heart-healthy allicin compound.
• Cheddar Cheese: Creamy, adds calcium and a savory richness.

Eggs Rio Grande Mexican Breakfast Recipe Ingredient Quantities

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• 4 large eggs
• 2 tablespoons cooking oil or butter
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced tomatoes
• 2 cloves garlic, minced
• 1/2 cup cooked chorizo sausage, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated cheddar cheese
• Flour or corn tortillas, for serving
• Hot sauce, for serving (optional)

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How to Make this Eggs Rio Grande Mexican Breakfast Recipe

1. In a big frying pan, warm the oil for cooking or the butter over medium heat until it is hot.

2. In a skillet, combine the diced onion, green bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened.

3. Incorporate the diced tomatoes and crumbled chorizo. Sausage. Cook for 3 more minutes. Let the flavors mix.

4. In a little bowl, whisk together the eggs with salt, black pepper, and ground cumin.

5. Set the skillet filled with the vegetables and chorizo over medium heat. Pour the beaten eggs into the skillet; then, using a rubber spatula, stir the eggs as they begin to set. This is where it gets a little tough because you want to: • not scramble the eggs too much (scrambled eggs should be soft) • not leave the eggs uncooked (there should not be any runny parts).

6. When the eggs are prepared to your ideal level of doneness, scatter the grated cheddar cheese atop them.

7. Briefly cover the skillet to let the cheese melt, about 1-2 minutes.

8. Turn off the heat and mix in the fresh cilantro.

9. The Eggs Rio Grande should be served warm, with either flour or corn tortillas on the side.

10. You can optionally add some hot sauce to this already spicy dish. Either way, it’s a breakfast that sends you off to the land of the living for a day filled with promise.

Eggs Rio Grande Mexican Breakfast Recipe Equipment Needed

1. Large frying pan
2. Skillet
3. Small mixing bowl
4. Whisk
5. Rubber spatula
6. Knife
7. Cutting board
8. Measuring cups and spoons
9. Cheese grater (if needed for cheddar cheese)
10. Lid for the skillet (optional, to cover and melt cheese)

FAQ

• Q: Can I substitute chorizo sausage with another ingredient?A: Yes, cooked chorizo can be replaced with bacon, any sausage you like, or even plant-based sausage for a vegetarian option. You can do the same with any dish that uses chorizo, from tacos to casseroles.
• Q: How can I make this recipe spicier?A: Increase the heat by adding diced jalapeños, or a pinch of cayenne pepper, and serve with your favorite hot sauce.
• Q: Can I use a different type of cheese?A: Completely! You may use any cheese that melts well, like Monterey Jack or pepper jack, for a different taste.
• Q: Is it possible to prepare this dish without dairy?A: Yes, you can use olive oil instead of butter and leave out the cheese, or you can use an alternative to mozzarella that’s free of dairy.
• Q: How do I store leftovers?A: Store leftover Eggs Rio Grande in an airtight container in the refrigerator for up to 7 days. Reheat gently because it’s already cooked, so you want to keep it tender and not overcooked in a skillet or microwave. Before serving, make it a sloppy huevo a la Mexicana by stirring in a few lightly scrambled eggs just before serving.
• Q: Can I make any part of this dish ahead of time?A: To save prep time when you’re ready to make the dish, you can do the following:

  1. Dice the vegetables ahead of time.
  2. Cook the chorizo, then store it until you’re ready to combine it with the other ingredients.
  3. Do steps 1 and 2 up to 2 days ahead of time.

Eggs Rio Grande Mexican Breakfast Recipe Substitutions and Variations

Olive oil or ghee as substitutes for butter; cooking oil or butter.
Green bell pepper: Substitute red, yellow, or orange bell peppers for a sweeter taste.
Chorizo sausage. You can use cooked bacon or soy chorizo for a vegetarian substitute.
Cilantro: Substitute fresh parsley for it if you prefer or feel free to omit if you don’t like it.
Monterey Jack or queso fresco can be used in place of cheddar cheese.

Pro Tips

1. Control the Chorizo Grease Cook the chorizo separately before adding it to the vegetables. This way, you can drain any excess grease, ensuring that your eggs don’t become too oily and the flavors remain well-balanced.

2. Freshness of Vegetables Use fresh, ripe tomatoes and bell peppers for the best flavor. If possible, select vine-ripened tomatoes and vibrant green bell peppers to enhance the natural sweetness and flavor of the dish.

3. Egg Temperature Before whisking the eggs, let them sit at room temperature for about 15 minutes. This helps them cook more evenly and results in a creamier texture.

4. Cheese Variation For a twist on flavor, consider substituting the cheddar cheese with a blend of Monterey Jack and Pepper Jack. This will add a creamy texture and a bit more spice to the dish.

5. Tortilla Warm-Up Warm the tortillas before serving by wrapping them in foil and placing them in a low-temperature oven or quickly heating them on a skillet. This enhances their flavor and makes them more pliable for wrapping around the eggs.