Some of my favorite food memories happened at the breakfast table. My mom could turn a few eggs and whatever was in the kitchen into something special: migas from leftover tortillas, huevo con weenie on busy mornings, and barbacoa that cooked overnight for Sunday breakfast.
These Mexican breakfast ideas are simple, filling and mostly ready in 10 minutes or less, plus a couple of weekend favorites for when you have more time or a crowd to feed.
Quick Weekday Breakfasts (10 Minutes or Less)
1. Chorizo con Huevo
Chorizo con huevo was one of my family’s go-to breakfasts growing up. Mexican chorizo is a ground sausage seasoned with paprika, vinegar and chili peppers, and it’s scrambled right into the eggs. It’s ready in less than 5 minutes. Serve it with refried beans and tortillas, or roll it into breakfast tacos you can wrap in foil and take on the go.
2. Huevo con Weenie
This is the breakfast my mom turned to on busy mornings: hot dogs sliced into coins, browned, and scrambled with eggs in the same pan. It’s ready in 5 minutes, it’s budget-friendly, and you can add diced onion, jalapeño or tomato to make it your own.
3. Migas con Huevo
My mom made migas when there wasn’t much in the kitchen, just a few leftover corn tortillas and eggs. The tortillas are cut into squares, fried until crisp, then scrambled with eggs. Tip: slightly stale tortillas actually work better, because they crisp up faster. The whole thing takes about 10 minutes.
4. Machaca con Huevo
If you grew up near the border, machaca con huevo (also called machacado con huevo) was probably a weekend staple. Machaca is dried, shredded beef from northern Mexico, and it softens as it cooks with the eggs. Look for it at Mexican grocery stores, then serve it with warm tortillas and salsa.
Weekend Breakfast & Brunch
5. Sunday Barbacoa
Growing up in South Texas, barbacoa was a Sunday breakfast tradition. My mom would start it in the Crock-Pot on Saturday night so it was soft and juicy by Sunday morning. This slow cooker version uses beef cheek. Pile it into tacos with diced onion and cilantro.
6. Chile Relleno Casserole
All the flavor of chiles rellenos, layered into one easy casserole, with no individual stuffing or frying. It’s perfect for brunch, feeds a crowd, and works as a make-ahead meal.
How to Turn Any of These into Breakfast Tacos
- Warm your tortillas. Flour or corn both work. Heat them on a comal or in a dry pan until soft.
- Add your filling. Chorizo con huevo, machaca, huevo con weenie or barbacoa all make great taco fillings.
- Top it off. Add refried beans, shredded cheese, or a spoonful of salsa casera.
- Wrap and go. Wrap each taco in foil to keep it warm for busy mornings.
Frequently Asked Questions
What is a traditional Mexican breakfast?
Many traditional Mexican breakfasts are built around eggs, like chorizo con huevo, machaca con huevo and migas, served with refried beans and warm tortillas. On weekends, barbacoa is a popular breakfast, especially in South Texas.
What’s the difference between migas and chilaquiles?
Chilaquiles are made with tortilla chips (or fried tortilla pieces) that are simmered in red or green salsa until slightly softened, then topped with eggs, sour cream, and cheese. Migas con huevo skips the salsa entirely to keep more of the crispiness. Migas simpler, drier, and faster. Both are tasty Mexican breakfasts worth keeping you rotation though!
Get These Recipes in One Free Guide
Want most of these breakfasts in one printable guide? Sign up for my newsletter and I’ll send you my free Mexican Breakfast Idea Guide, plus new recipes as I publish them. For more ideas, follow my Mexican Breakfast Recipes board on Pinterest.
Which one are you making first? Let me know in the comments!
