Huevos Motulenos

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This Huevos Motulenos breakfast is hearty layers of meat and protein and more protein and eggs and cheese and awesome.

I didn’t know breakfast until today.

I was sad and alone in a world with only sugary sweets and prepacked bars and tarts to lure me in. For years I spend searching for a savory meal to satisfy the wrenching from my empty stomach in the morning and fuel me through the day. And today is the day that I found just that.

This Mexican breakfast is hearty layers of meat and protein and more protein and eggs and cheese and awesome. All topped with a delicate sprinkle of cheese. Crunch from the tostadas, spice from the salsa, and oh sweet mother of all that is good the egg and beans are amazing. Add some pickled red onions and toss some sweet fried plantains on the side and this may be my final request.

The hunt is over, fellow Carnivores. This is the breakfast you have been searching for.

Huevos Motulenos

This Huevos Motulenos breakfast is hearty layers of meat and protein and more protein and eggs and cheese and awesome.

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Course: Breakfast

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 532kcal

Author: Kita Roberts

Ingredients

• 6 slices thin cut cooked country style ham
• 1 tbs butter
• 6 eggs
• 1 15 oz can refried beans
• 12 small tostada shells warmed according to package
• Salsa cheese, peas, and tabasco for topping

Instructions

• Heat skillet to medium heat and cook the ham until heated through and browning. Transfer to a platter and keep warm.
• Melt the butter in the skillet and swirl to coat. Crack the eggs into the skillet., working in batches if needed. Reduce heat to low, cook eggs, covered, for 2 to 4 minutes or until yolks have thickened and whites are completely set.
• Meanwhile, heat the refried beans in a microwave until warmed through, 1 to 2 minutes.
• Spoon the beans evenly over 6 of the tostada shells. Top with ham and a fried egg. Serve with desired toppings.

Notes

BHG Special Interest Mexican

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Kita

Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE