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Twice Baked Breakfast Potatoes with Eggs

By 39 Comments

Twice Baked Breakfast Baked Potatoes are filled with light, buttery, fluffy smashed potatoes, cheddar cheese and crowned with a egg. Next time you’re cooking Baked Potatoes, throw in a couple of extra to have a breakfast baked potato the next morning.

Crazy for a good potato recipe like us? Don’t miss this one for savory Cast Iron Skillet Potatoes.

Twice baked breakfast potato served with bacon.

What Are Twice Baked Breakfast Potatoes?

Twice baked potatoes are such a treat as a side dish for dinner, but have you ever thought about making a breakfast baked potato? They’re simply baked potatoes, that once baked, the potato flesh is scooped out leaving the skin as a potato shell.

The potato flesh is then smashed and combined with cream and cheese and topped with an egg. A quick trip to the oven and you’ve got delicious stuffed breakfast potatoes.

Why You’ll Love this Recipe:

  • Versatile: A twice baked breakfast potato becomes very versatile with endless filling combinations.
  • Prep Ahead Friendly: It comes with a make-ahead convenience. Bake the potatoes the night before for quick assemble the next morning. When making Garlic Butter Baked Potatoes, remember to toss in a couple extra potatoes simply for the luxury of having this cheesy potato entree for breakfast.
  • Brunch Perfect: These stuffed breakfast potatoes are great for brunch. They come with a fancy-feel vibe. Serve these potatoes with a side of turkey sausage, or a couple slices of bacon, some chopped fruit and voila! Impressive.
  • Clever: If you’re always on the lookout for morning meal ideas, why can resist a cheese, creamy potato topped with a baked egg.

So grab a cup of coffee, preheat that oven and let’s get started.

Table of contents

Ingredients You’ll Need

Ingredients to make twice baked breakfast potatoes.
  • Two Baked Potatoes. Use good sized russet potatoes and bake them the night before and refrigerate until you’re ready to make breakfast the next morning.
  • Grated Cheddar Cheese.
  • Cream, Heavy whipping cream will be used to soften and make the smashed potatoes divine with texture.
  • Eggs, large grade A eggs.

Ingredient Swaps and Customizations

  • Cheese: Use any type of cheese you’d like as long as it’s a good melting cheese. Monterey Jack, Pepper Jack and even Muenster cheese is a good choice here.
  • Cream: Half and half or whole milk will work just fine here. But if you’ve got cream, don’t miss out on that creamy rich flavor it will bring.
  • Butter: Since we’re not using the butter to sautee or cook with, margarine will work as a substitute.
  • Gluten Free: No need to make any adjustments. The ingredients in this recipe are naturally gluten free.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How To Make Twice Baked Breakfast Potatoes with Eggs

Step by Step Instructions

Scooping the flesh from baked potatoes to make twice baked breakfast potatoes.
Slicing off a small part of the bottom of a potato so it will sit straight.
  1. Step 1: Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of baked potato. Place the flesh in a bowl.
  2. Step 2: Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn’t sitting straight. This is necessary, so the potato doesn’t lean and the egg won’t run out, once we get to that step.
Preparing potato mixture to make twice baked breakfast potatoes.
Filling potato shells to make twice baked breakfast potatoes.
  1. Step 3: Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and the potatoes are rough mashed and ingredients blended.
  2. Step 4: Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you’ll have potato mixture left over, there’s simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
Adding cheese to twice baked breakfast potatoes.
  1. Step 5: Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
Twice baked breakfast potatoes out of the oven.
  1. Step 6: Crack a raw egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. Texture Control For Egg Yolk, runny vs. thin: For a slightly runny yolk, this will take about 15 minutes. Another 5 minutes will give you a firmer yolk.

Tips For Success

  • Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
  • Scooping Too Thin: Be careful when you’ve reached the skin of the potato while scooping. Leave about ¼ inch of the potato. Scooping too thin may compromise the strength of the potato shell and you could poke holes in the potato skin. If so, press some of the mashed potatoes against the hole.
  • Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. In the meantime, Poach eggs for 50 seconds. Remove potatoes from the oven. Using a slotted spoon remove poached eggs from water and top each potato with a poached egg. Return to oven and cook for about 5 minutes.
  • Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavor to these breakfast baked potatoes.
  • Don’t over bake the eggs, you’ll end up with dry yolks.

Recipe Variations:

  • Tex-Mex: Use Pepper-Jack cheese and top with crumbled cooked Mexican chorizo sausage. Sprinkle with chopped cilantro. You can also drizzle these potatoes with some Chorizo Gravy.
  • Southern Style: And speaking of gravy, give your breakfast baked breakfast potato some Southern charm by drizzling with breakfast sausage gravy.
  • Mediterranean: Add chopped spinach, chopped sun-dried tomatoes to the potato mixture. And substitute with feta cheese.
  • Garnish: Garnish with diced fresh chives, a sprinkle of New Mexico Red Chile Powder or Paprika. A dollop of sour cream is also good here.

What To Serve With

  • If serving as a brunch style meal, serve with a simply fruit salad. A combination of blueberries, blackberries and strawberries is always a good choice.
  • A simple Accompaniment Salad is always a fresh choice for a side dish.
  • Sausage patties are a perfect protein to serve with these breakfast potatoes. Fry them up as the potatoes are hitting the oven and then keep warm.
  • If you’re hosting kids for breakfast, toast soldiers would be a fun side.

Storage:

Unfortunately, once the eggs are baked, they’re not the best candidate for storage. Remove the cooked egg and store any leftover twice baked breakfast potatoes wrapped individually in plastic wrap. They’ll keep in the refrigerator for up to 4 days. Gently reheat in the oven with a new egg.

Frequently Asked Questions

Can You Make Breakfast Baked Potatoes Ahead Of Time?

The baked potatoes should absolutely be made ahead of time. Bake the potatoes the night before then stored in the refrigerator. The remainder of the recipe should be made the next morning.

Can I Make a Breakfast Baked Potato In The Microwave?

If you didn’t plan ahead and make baked potatoes the night before, by all means, use that microwave. It’s easy! Scrub 2 russet potatoes and then prick them with a meat fork. Microwave for 5-6 minutes, then flip the potatoes over and cook for 5 more minutes. Give them a squeeze to make sure they’re cooked. Let them cool before handling. NOTE: For every potato added, add one minute to the cooking time before and after turning.

What Type Of Potato Is Best For Stuffing With Egg?

Russet … russet … russet. Russet potatoes are high in starch which will make the filling texture soft, fluffy and easy to mix. Russet potatoes also have a tougher skin which will make a stronger tougher shell that will keep it’s shape for filling and twice baking. Save those thin skinned low starch potatoes such as Yukon Golds for Potato Salads.

More Egg Breakfast Recipes

And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of great eye-opening recipes, including the most popular on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Breakfast baked potatoes twice baked with eggs, served with a side of bacon.
Print Recipe
5 from 2 votes

Twice Baked Breakfast Baked Potatoes

Twice Baked Breakfast Potatoes are filled with light, buttery, fluffy smashed potatoes cheddar cheese and crowned with a egg.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 4
Calories: 242kcal
Author: Lea Ann Brown

Ingredients

  • 2 baked potatoes
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon heavy whipping cream
  • Salt and pepper to taste
  • 4 eggs
  • ½ Cup cheddar cheese grated

Instructions

  • Preheat oven to 350 degrees.
  • Slice the baked potatoes in half and using a grapefruit spoon, scoop out the flesh, leaving about ¼ inch layer of potato. Place the flesh in a bowl.
  • Turn the potatoes over and slice a very thin piece from the potato, only if the potato isn't sitting straight. This is necessary so the potato will sit level so the egg won't run out once we get to that step.
  • Add the butter, cream and salt and pepper to the potato flesh. Microwave on high at 30 second intervals, stirring after each 30 seconds. Heat until butter has melted and blending in and the potatoes are easily rough mashed.
  • Place the potatoes on a baking sheet lined with parchment or sprayed with non-stick cooking spray. Scoop some of the potato mixture into the potato shells. Note, you'll have potato mixture left over, there's simply not enough room to fit all of the mashed potatoes back in. Save them for a side dish for dinner.
  • Sprinkle cheese over each of the potatoes. Using the back of a spoon, make a well in the potatoes.
  • Carefully crack an egg into each potato shell. Bake at 350 degrees until eggs reach desired doneness. For a slightly runny yolk, this will take about 15 – 20 minutes.
  • Garnish with chopped chives, New Mexico red chile powder, or a dollop of sour cream.

Notes

Tips For Success: 
  • Cradle the potato in the palm of your hand while you scoop out the flesh, this will help keep the sides from collapsing.
  • Make sure you’ve not poked any holes in the potato skin as you were scooping them. If so, press some of the mashed potatoes against the hole.
  • Poached Eggs: If you feel comfortable poaching eggs, the cooking time will be reduced significantly. Bake the assembled potatoes for about 10 minutes. Poach eggs for 50 seconds. Remove potatoes from the oven and top each with a poached egg. Return to oven and cook for about 5 minutes. 
  • Garnish: Garnish with diced fresh chives, or a sprinkle of New Mexico Red Chile Powder or Paprika.
  • Use my Garlic Butter Baked Potato Recipe, the mild garlic flavor will add a lovely layer of flavors to these breakfast baked potatoes.

Nutrition

Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 157mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 2mg

Twice Baked Breakfast Potatoes with Eggs …It’s what’s for Breakfast.

Bechamel Mac and Cheese Sauce

By 2 Comments

Voted best Mac and Cheese in Boulder, this homemade Bechamel Mac and Cheese Sauce is rich, creamy and downright mind blowing. If you want to make heads turn this potluck this season, this is the mac and cheese recipe you’ve been looking for. The rich, velvety creamy cheese sauce and pasta with its crunchy topping is the ultimate comfort food.

And if you’re looking for another unique mac and cheese recipe, don’t miss my recipe for Hatch Chile Macaroni and Cheese. It’s a great way to add some excitement to your next Mexican meal.

Macaroni Bechamel

What You Can Expect From This Recipe

First of all, this isn’t one of those super easy stove-top mac and cheese Recipes, like my recipe for Stove Top White Cheddar Mac and Cheese. This is a recipe where layers of flavors are built to make a Bechamel sauce that is truly an impressive special occasion sauce.

Once the sauce is made, the cheese and the cooked macaroni are added in, then into a casserole dish to oven bake.

This is an award winning macaroni and cheese recipe from a gastro pub in Boulder, Colorado.

After nine years of operating, West Flanders closed its doors August, 2022. While it served a lineup of popular pub food, its focus was on Belgian style beers. Mac and cheese was a featured specialty serving clever combos like Broccoli and Mushroom Mac and Cheese and Cheeseburger Mac and Cheese.

Thanks to Jessica at First Bite Boulder, for providing me with its famous Bechamel Macaroni and Cheese Sauce Recipe. Now you can make this award winning mac and cheese at home.

What is Bechamel? Bechamel is a white sauce using milk and white roux. Chef Auguste Escoffier, a great mentor of French cuisine, codified and tried to simplify the idea of sauce making by identifying most sauces as derivatives of Five Mother Sauces. Bechamel is one of those. Source: Culinary School

Let’s take that classic French Bechamel and turn it into a rich creamy mac and cheese sauce with layers of flavor that will turn your world upside down.

So What Makes this Creamy Mac and Cheese Sauce so Special?

  • Taking the time to make a proper Bechamel sauce is not only rewarding but actually pretty easy. You’ll feel like a professional chef once you’re done.
  • Using grated nutmeg from a real nutmeg seed with change your outlook on nutmeg completely. The seed contains more oils which are responsible for the intense and more natural nutmeg flavor.
  • Topped with a crunch of Panko bread crumbs brings a crispy golden brown texture experience to this creamy casserole, making it simply indescribable.

Let’s take a look:

Ingredients To Make Bechamel Sauce:

Ingredients to make Bechamel Sauce.
  • Whole Milk
  • Heavy Cream
  • Garlic Powder
  • Flour
  • Onion, sweet onion or yellow onion
  • Bay Leaf
  • Black Peppercorns
  • Dried Thyme
  • Brandy
  • Neutral Oil, such as Canola Oil or Vegetable Oil
  • Butter
  • Nutmeg Seed

Ingredients For The Mac and Cheese:

Ingredients to make macaroni Bechamel.
  • Cheddar Cheese
  • Bechamel Sauce
  • Parmesan Cheese
  • Chicken Broth
  • Panko Bread Crumbs
  • Macaroni
  • Butter

Ingredient Substitutions:

  • Cheese: This recipe calls for both cheddar cheese and Parmesan cheese. Switch out the cheddar for any type of good melting cheese. White cheddar, sharp cheddar cheese, Monterey Jack or Muenster would work well. I wouldn’t substitute anything out for the Parmesan. Parmesan brings a special earthy flavor to this macaroni and cheese and also contributes to the crunchiness and saltiness of the Panko topping.
  • Broth: Substitute vegetable broth for chicken broth. I do not recommend substituting beef broth, as this is a “white based” mac and cheese recipe.
  • Macaroni: Have fun with the shapes for this recipe. Elbow macaroni is a classic shape for macaroni and cheese, but Cavatappi and shell macaroni are good choices.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions:

Making roux for macaroni bachamel sauce.
Sauteeing chopped onion in a fry pan.
  1. Step 1: Make The Roux: Melt butter in a small sauce pan over medium heat. Once melted, whisk in the flour. Stir constantly until blended and the color turns blond. This will only take 2 – 3 minutes. Remove from heat.
  2. Step 2: Heat a medium-sized saucepan over medium high heat. Add oil. When oil is hot, add the chopped onions and cook until just translucent. Deglaze the onions with the brandy, stirring. Cook off the brandy until you do not smell raw alcohol any longer.
Spices on cheese cloth to make sachet.
Spice sachet to season bachamel sauce.
  1. Step 3: Using a square of cheesecloth place the bay leaf, thyme and peppercorns in the middle.
  2. Step 4: Pull up the edges and and make a satchel tying the top with twine.
Making bachamel sauce in a large fry pan.
Bechamel sauce for macaroni bechamel.
  1. Step 5: Add heavy cream, whole milk, salt, black pepper, ground nutmeg, and the herb satchel to the sauce pot and bring to a boil. After it boils, turn the cream mixture down to medium low and cook at a simmer for ten minutes, stirring often so it doesn’t scorch on the bottom of the pan.
  2. Step 6: Slowly whisk in the roux and stir until well blended. Continue to cook on a slow boil for another five minutes, or until the béchamel is smooth in texture and thickened.
Thickening bechamel Sauce in a Dutch Oven.
Adding cheese to bechamel sauce.
  1. Step 7: Remove the sauce from the heat, remove the spice satchel and using an emersion blender, blend the sauce until smooth.
  2. Step 8: Cook the two cups of dried macaroni according to package instructions. Save out ½ cup of pasta water before draining. Add the cooked macaroni to the Bechamel sauce. Add the chicken stock, half of the Parmesan cheese and the shredded cheddar. Stir until noodles are blended with the sauce and nice and shiny. Taste and add more salt if needed.
Bechamel mac and cheese in a casserole dish ready to bake.
  1. Step 9: Spray a casserole dish with non-stick spray. Turn the macaroni mixture into the casserole pan and using the back of a spatula, spread the macaroni level.
Making a panko gratin for Bechamel Mac and Cheese.
  1. Step 10: In a medium fry pan, melt butter. Once the butter is melted add the panko bread crumbs and stir until just starting to turn a golden brown.
Macaroni Bechamel in casserole dish.
  1. Step 11: To make Mac and cheese with panko topping. Sprinkle the toasted panko bread crumbs and remaining Parmesan cheese over the mac and cheese casserole. Bake 350 degrees for 20 – 30 minutes.

Frequently Asked Questions:

Why Do I Need to Make a Roux for Mac and Cheese Sauce?

A roux is basically a way to thicken a sauce. Fat and flour come together in order to make a thickening agent, then its cooked to activate it. Why do you need it? It simply kicks up the creamy and luscious element to this recipe.

Can I Make this Ahead of Time?

Yes. Keep in mind that once pasta sits in a cheese sauce, it will continue to absorb some of the liquid, potentially drying out after stored in the refrigerator. Wait to sprinkle the Panko and Parmesan until ready to bake. Store the mac and cheese well covered in the refrigerator. Preheat oven, add a little more milk or cream to the top of the casserole and using a spatula, move the pasta around so the liquid will seep down inside. Sprinkle on the cheese and Panko and bake per instructions.

Tips for Success:

  • Make sure you cook the macaroni al dente. Remember, the macaroni will spend some time baking in the oven. Cooking al dente will insure that the baked macaroni doesn’t become overcooked and mushy after baking.
  • Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
  • Using room temperature milk and cream will make this Bechamel sauce for mac and cheese blend easier and quicker.

Variations:

You can also experiment with different types of cheese to add extra flavor, or you can add chopped bacon or ham for a more substantial dish. If you’re feeling particularly indulgent, you can even add truffle oil for a luxurious twist.

Storing Mac and Cheese:

Any leftovers need to be refrigerated and covered tightly. This mac and cheese will keep for up to 4 – 5 days. To reheat, add a little more milk or cream to the top of the casserole and using a spatula, move the pasta around so the milk will seep in.

I like the microwave for reheating pasta. Cover partially with plastic wrap and cook in 30 second increments, gently stirring after each 30 seconds.

In Conclusion:

Macaroni Bechamel is a versatile dish that can be enjoyed on its own, or as a side dish with any main course protein. Try it with grilled chicken, it’s great with flank steak and even this fancy sauced pasta would be a great compliment to the humble burger.

And if you love pasta as much as we do, don’t miss my Pasta Category. You’ll finds lots of creamy cheesy side dishes as well as some main course pasta recipes like this one for Fettuccine Mio Amore. And don’t miss the most popular pasta recipe on my site for Smoked Mozzarella Penne Pasta Salad (Whole Foods Recipe).

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni Bechamel
Print Recipe
5 from 1 vote

Bechamel Mac and Cheese Sauce

Voted best Mac and Cheese in Boulder, this Macaroni Bechamel is rich, creamy and downright mind blowing.
Prep Time45 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 649kcal
Author: Lea Ann Brown

Ingredients

  • For The Roux
  • ¼ Cup Unsalted Butter
  • ¼ Cup Flour
  • For The Bechamel
  • ¼ Cup Canola Oil
  • ½ Cup Sweet Onion chopped
  • ¼ Cup Brandy
  • 1 ½ Cups Whole Milk
  • ½ Cup Heavy Cream
  • ¼ teaspoon ground nutmeg from a whole nutmeg seed
  • ½ teaspoon garlic grated
  • ½ teaspoon Kosher salt
  • ½ teaspoon pepper
  • The roux from above
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black peppercorns
  • To Finish The Mac and Cheese
  • 2 Cups Dried Elbow Macaroni cooked according to package instructions
  • ¾ Cup Chicken Stock
  • ¼ teaspoon Kosher Salt
  • ½ Cup Parmesan Cheese grated, divided
  • 1 Cup Cheddar Cheese shredded
  • ½ cup Panko Bread Crumbs
  • 4 Tablespoons butter

Instructions

  • Make The Roux: Melt butter in a small sauce pan over medium heat. After the butter is melted, whisk in the flour. Stir constantly until blended and the color turns blond. This will only take 2 – 3 minutes. Remove from heat.
  • For The Bechamel Sauce: Using a square of cheesecloth place the bay leaf, thyme and peppercorns in the middle. Pull up the edges and and make a satchel tying the top with twine.
  • Heat a medium-sized saucepan over medium high heat. Add oil. When oil is hot, add the chopped onions and cook until just translucent.
  • Deglaze the onions with the brandy, stirring. Cook off the brandy until you do not smell raw alcohol any longer.
  • Add heavy cream, whole milk, salt, black pepper, ground nutmeg, and the herb sachet to the onions and bring to a boil.
  • After it boils, turn the cream mixture down to medium low and cook at a simmer for 10 minutes, stirring often so it doesn't scorch on the bottom of the pan.
  • Slowly whisk in the roux and stir with a whisk until blended. After the roux is blended, continue to cook on low for another 5 minutes, or until the sauce is thickened.
  • Remove the sauce from the heat, remove the spice satchel and using an emersion blender, blend until smooth.
  • To Finish The Mac and Cheese: Cook the two cups of dried macaroni according to package instructions. Save out ½ cup of pasta water before draining.
  • Add the cooked macaroni to the bechamel sauce. Add the chicken stock, half of the Parmesan cheese and the grated cheddar cheese. Stir until noodles are blended with the sauce and nice and shiny. Add in a little of the pasta water if the mixture seems dry. Taste and add more salt if needed.
  • In a medium fry pan, melt butter. Once the butter is melted add the panko bread crumbs and stir until just starting to turn a golden brown.
  • Spray a 1 ½ quart or 2 quart casserole dish with non-stick spray. Turn the macaroni mixture into the casserole pan. Top with the golden brown panko crumbs and the remaining shredded Parmesan cheese.
  • Bake 350 degrees for 20 – 30 minutes or until casserole is bubbly.

Notes

  • Make sure you cook the macaroni al dente. Remember, the macaroni will spend some time baking in the oven. Cooking al dente before baking will insure that the pasta doesn’t become overcooked and mushy after baked.
  • Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
  • Using room temperature milk and cream will make the bechamel sauce blend easier and quicker.
  • Save some pasta water from the cooked pasta to moisten left over mac and cheese when reheating.
 

Nutrition

Calories: 649kcal | Carbohydrates: 49g | Protein: 18g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 720mg | Potassium: 312mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1003IU | Vitamin C: 1mg | Calcium: 351mg | Iron: 1mg

Bechamel Mac and Cheese Sauce … It’s What’s For Pasta

Huevos a la Mexicana

By 18 Comments

Mexican scrambled eggs, also known as huevos a la mexicana, are a classic and super easy breakfast recipe that is perfect for a quick weekday morning or a lazy weekend brunch.

Check out my recipe for Egg Bites with Cottage Cheese. With Southwestern ingredients, this is a very popular choice.

Mexican scrambled eggs with sliced avocado.

This dish is a favorite in Mexican cuisine and is loved for its simple yet flavorful ingredients and its versatility. This is one of our go-to favorite Mexican eggs recipes, when I’m craving Mexican for breakfast. And a much easier fix than classic Mexican breakfast, Huevos Rancheros.

It’s a quick Mexican eggs dish made a la Mexicana with tomatoes, onions and jalapeno pepper.

I often make Mexican eggs for dinner. Served with a warmed flour tortilla, it’s quick and comforting meal.

Many recipes call for water or milk, and for scrambled eggs, I’ve turned to one of my favorite Mexican condiments, Mexican Crema. A creamy and slightly tangy condiment, very similar to sour cream, except richer and thicker. It adds a bit of tangy edge to the overall flavor.

With all that said, let’s make some Huevos a la Mexicana.

Ingredients You’ll Need For Mexican Eggs

Ingredients to make Mexican Scrambled Eggs.
  • Four large eggs.
  • Fresh Jalapeno pepper
  • Diced sweet onion
  • Chopped fresh tomato
  • Garlic powder
  • Butter
  • Mexican Crema
  • Cotija Cheese

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Ingredients Substitutions

  • Jalapeno Pepper. I like to use fresh jalapeno pepper for Mexican scrambled eggs, but you can also use canned chopped chile peppers. Pat them dry a bit before adding to the eggs. Add some zest and use chopped pickled jalapenos. Serrano chile peppers are also a good substitute.
  • Onion: I pretty much use sweet onions exclusively. Substitute yellow onions, or for a stronger flavor, try red onion here.
  • Garlic Powder: Substitute one clove fresh garlic, fine minced.
  • Butter: Culinary school pounded into my head that the only way to cook eggs was in butter. Substitute a neutral oil such as vegetable oil if you’d like.
  • Mexican Crema: Substitute American sour cream, cream, half and half or milk.
  • Cheese: I highly recommend using Cotija or Feta cheese. Melting cheeses, like shredded cheddar or Muenster, will take extra cooking time for the cheese to melt over the eggs. Which means that extra time may compromise the texture of the eggs. Cotija is not a melting cheese, but a Mexican crumbling cheese. It will add a lovely salty texture to the eggs.

Step by Step Instructions, It’s Easy

Eggs in a bowl with a whisk to make scrambled eggs.
Whisking eggs to make scrambled eggs.
  • Step 1: Break the eggs into a medium sized bowl. Add the Mexican crema and garlic powder.
  • Step 2: Using a whisk, vigorously whip the eggs until bubbles form, to incorporate air into the eggs. The Mexican Crema will not completely blend with the eggs, and that’s ok.
Cooking vegetables to make Mexican Scrambled Eggs.
Cooking Mexican Scrambled Eggs in a Non-stick skillet.
  • Step 3: Embrace the non-stick skillet. Melt the butter in the skillet over medium low heat. Add the onion and Jalapeno pepper and cook until soft, about
  • Add the eggs. Let them sit for about minute then start slowly moving the eggs around with a spatula, until the eggs set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet. Serve immediately.

Frequently Asked Questions

Can I Use Any Type Of Cheese?

If you want your scrambled eggs smothered in cheese, use only a good quality melting cheese. And undercook the eggs slightly to allow time for the cheese to melt so as not to overcook the eggs. Use shredded cheddar, or Monterey Jack. Better yet, try Muenster cheese. Muenster is a wonderfully soft cheese that melts easily. Use a lid to briefly melt the cheese over the eggs. With that said, I like to stick with Cotija crumbling cheese. No melting necessary and it adds a salty depth of flavor.

Can I Make Scrambled Eggs Ahead Of Time?

No. Scrambled eggs are a delicate proposition. Serve them immediately to avoid drying out.

Tips For Cooking Creamy Scrambled Eggs

I’m of the opinion that most people overcook scrambled eggs. And, yes that includes restaurants.

In a perfect world, scrambled eggs should be a creamy fluffy experience. Here are some easy tips:

  • Whisking the eggs vigorously to incorporate air to produce fluffy scrambled eggs.
  • Just as important is to remove them from the heat before they’re all the way cooked. They should still look wet at the time you do this.
  • Once they’re off the heat, then comes the time to break them into large curds.

Warmed flour tortillas or corn chips are a traditional side dish for Mexican Scrambled Eggs in our house. And blue corn chipe are especially nice to compliment the yellow eggs. A sprinkling of chopped cilantro is always welcome alongside sliced avocado.

We always top huevos a la mexicana with a dollop of Homeade Restaurant Style Salsa or Mango Pico de Gallo. And a side of Instant Pot Refried Beans or Cast Iron Skillet Potatoes are a good choice here.

How To Make a Jalapeno Pepper Less Spicy

If jalapeno peppers are simply too hot and spicy for your taste, you can fix that. All of that heat lies within the seeds and the veins. Here’s how to de-flame that pepper.

easy way to deseed a jalapeno
easy way to deseed and devein a jalapeno
  • Step 1: Slice off the head of the jalapeno pepper at the stem.
  • Step 2: Select a spoon from your silverware drawer that has a narrow handle.
how to easily deseed a jalapeno
easy way to deseed a jalapeno
  • Step 3: Insert the handle of the spoon into the cavity of the jalapeno pepper along side those seeds and against the outer wall of pepper.
  • Step 4: Using some pretty good pressure, scrape along the skin, in a circular motion around the seed pod. Pull the spoon handle out, voila…with it comes the seeds, veins and most of the heat….e-a-s-y.  And no Hazmat gear required.

Recipe For Huevos a la Mexicana

Mexican scrambled eggs with avocado.

I hope you give Huevos a la Mexicana (Mexican Scrambled Eggs) a try. It will definitely bring a bit of a fiesta to your morning breakfast routine.

And if you love breakfast foods as much as we do, check out my Breakfast Category, you’ll find lots of eye opening recipes, including the most popular on my site for this article on Corn Tortilla Quesadillas. It’s crazy delish.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican scrambled eggs with sliced avocado.
Print Recipe
5 from 4 votes

Huevos a la Mexicana

Mexican Scrambled Eggs, south of the border ingredients for an easy classic Mexican style breakfast.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast Recipes
Cuisine: Southwest
Diet: Gluten Free
Servings: 2
Calories: 182kcal
Author: Lea Ann Brown

Ingredients

  • 4 eggs
  • 2 teaspoons Mexican crema or sour cream
  • 1 teaspoon Garlic powder
  • 2 Tablespoons butter
  • 1 small jalapeno seeds and veins removed, diced
  • 1 small plum tomato or 5 – 6 Cherub plum tomatoes, diced
  • 2 tablespoons sweet onion diced
  • ½ teaspoon salt optional
  • ¼ teaspoon pepper
  • garnish with cilantro and a pinch of red chile powder

Instructions

  • In a cup or small bowl, whisk together the eggs, garlic powder and Mexican Crema.
  • Melt butter in a skillet over low heat. Add jalapeno and onion and cook for 2 minutes. Add tomatoes and cook for 1 minute.
  • Pour in the eggs and let them sit for a minute. Using a spatula start to slowly move the eggs around until the eggs are set. Season with salt and pepper.
  • Remove the eggs to a plate when they are set, but still moist. Sprinkle with Cotija cheese and cilantro.

Notes

Scrambled Eggs Tips For Success
  • Whisking the eggs vigorously to incorporate air will produce fluffy scrambled eggs.
  • Just as important is to remove them from the heat before they’re all the way cooked. They should still look wet at the time you do this.
  • Once they’re off the heat, then comes the time to break them into large curds.
 
Sprinkle plated Mexican scrambled eggs with a pinch of New Mexico Red Chile Powder for an extra blast of heat. Paprika will also work well here.

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 339mg | Sodium: 193mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 934IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 2mg

Huevos a la Mexicana (Mexican Scrambled Eggs) …It’s what’s for Breakfast.

Scrambled Eggs On Texas Toast

By 28 Comments

If you’re looking for breakfast ideas with eggs and toast, consider scrambled eggs on Texas Toast. Topped with guacamole and plenty of melted cheddar cheese and garnished with pico-de-gallo you’ve got an easy Southwestern breakfast that’s irresistible with flavor and texture.

Scrambled egg sandwich topped with guacamole and pico de gallo.

What You Can Expect From This Recipe

Not only is scrambled eggs on toast totally delicious, but it’s also a nutritious way to start your day. Eggs are a great source of protein, which will help keep you full and satisfied until your next meal. They are also rich in vitamins and minerals, including vitamin D, vitamin B-12 and iron. Source: Get Cracking.

And of course we all know that avocados are heart healthy, nutrient dense super food. Source: California Avocados.

With that said, let’s get to the fun part. There are so many irresistible pieces to using Texas Toast topped with scrambled eggs.

Once toasted, the thickness of Texas toast allows for a delicious toasty exterior, and a soft spongy white bread center. It’s basically a culinary delicacy in my books.

Topped with creamy scrambled eggs, the element we’re all after, which are simply seasoned with garlic powder and a sprinkle of salt.

Next up is everyone’s favorite, a scoop of guacamole.

The oven broiler becomes our friend to finish the sandwich by melting a generous amount of cheddar cheese. Who can resist warm melted cheese?

Finish with chopped tomatoes, or go bold with pico de gallo. I highly recommend the latter and you’re ready to grab that fork and dig in.

This is an easy breakfast recipe with such fresh and rewarding flavors and textures. A Texas toast breakfast sandwich that you’ll want to make over and over.

This is a Colorado inspired recipe is adapted from a recipe from the Mariposa Lodge Bed and Breakfast, in Steamboat Springs, CO,. This scrambled egg sandwich recipe is featured in the cookbook Tasting Colorado.

Ingredients You’ll Need

Ingredients to make a scrambled egg sandwich.
  • Eggs: 5 large eggs.
  • Cheddar Cheese, shredded
  • Cilantro, for garnish
  • Pico de Gallo
  • Texas Toast
  • Butter
  • Guacamole
  • Sour Cream
  • Garlic Powder

Variations, Ingredient Swaps

  • Don’t want to take the time to make Molcajete Guacamole? Simply take a ripe avocado and smash it with a fork. Seasoned with salt and pepper and a pinch of Red Chile Powder will give you a great base for this sandwich.
  • Switch out the Texas Toast for a Pan Fried Biscuit. Which in itself is a super easy sandwich base to prepare.
  • Toasted English Muffins or croissants are always a treat to make an egg sandwich.
  • Substituting chopped cherry tomatoes for Pico de Gallo will also save time.
  • Cheese: There are many choices for a good melting cheese to substitute for the cheddar. Try Muenster, Monterey Jack or Pepper Jack.
  • Sour Cream: I like to use sour cream as a creamy additive to make scrambled eggs. Substitute milk or cream. Or, omit the dairy all together.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions

The key to making scrambled eggs on toast is keeping the bread pliable enough so it’s easy to cut with a knife and for. And those soft scrambled eggs don’t slide off the toast when you cut into it. The thickness of Texas toast end up with a crispy exterior and a nice and soft interior. Keeping those eggs nice and cozy and spill free.

Eggs in a bowl with a whisk to make scrambled eggs.
Whisking eggs to make scrambled eggs.
  1. Make The Scrambled Eggs: Step 1: Break the eggs into a medium bowl. Add the sour cream, salt and garlic powder.
  2. Step 2: Using a whisk, blend the eggs and the sour cream until small bubbles appear in the eggs. The sour cream will not completely blend smooth with the eggs. You’ll see small pieces of sour cream, not to worry.
Making Scrambled Eggs In A Non-stick Skillet.
Spreading guacamole on toasted Texas Toast.
  1. Step 3: Embrace the non-stick skillet. Melt butter in a non-stick skillet. Add the eggs, stirring frequently, until eggs are set. Don’t overcook the eggs. Scrambled eggs are done when they still look wet.
  2. Step 4: In the meantime, toast the Texas toast in your toaster. Spread the Guacamole (if using) or smashed avocado over the warm toast.
Adding eggs to a scrambled egg sandwich.
Adding grated cheese to a scrambled egg sandwich.
  1. Step 5: Divide the scrambled eggs evenly over the Texas Toast.
  2. Step 6: Add a generous handful of grated cheese.
  3. Step 7: Place the sandwiches under your oven broiler for just a few seconds. Just long enough to melt the cheese. Watch them closely, as the broiler can most certainly burn things quickly. Serve immediately.

Frequently Asked Questions

Do You Have To Use Milk In Scrambled Eggs?

No, you can make scrambled eggs without adding any additional ingredients. Milk, or in my case I like to use Sour Cream, simply makes them a little heavier and creamier. You can also use water. Adding a couple of tablespoon of water will make fluffy scrambled eggs.

Should Scrambled Eggs Be Cooked Low and Slow?

Yes! Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.

How Long To Cook Scrambled Eggs?

Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs.

Storage

Unfortunately scrambled eggs on toast is not a candidate for storage. The guacamole, or smashed avocado will turn brown even if wrapped tightly in plastic wrap and stored in the refrigerator. This sandwich is to be enjoyed in one sitting.

Scrambled Eggs On Texas Toast

Scrambled egg sandwich served on Texas Toast.

In conclusion, scrambled eggs on toast is a classic breakfast option that is both delicious and nutritious. And using Texas Toast topped with Southwestern ingredients makes this a special recipe.

More Southwest Breakfast Recipes

And if you’re looking for more ideas, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes including the most popular on my site for this Classic Western Omelette.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Scrambled egg sandwich served on Texas Toast.
Print Recipe
5 from 7 votes

Scrambled Eggs on Texas Toast

If you're looking for breakfast ideas with eggs and toast, this open-faced scrambled eggs sandwich features Texas Toast topped with scrambled eggs, guacamole and plenty of melted cheddar cheese. Garnished with pico-de-gallo and a sprinkle of chopped cilantro and you've got a sandwich both irresistible with flavor and texture.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast Recipes
Cuisine: Mexican, Mexican Fusion
Servings: 4
Calories: 469kcal
Author: Lea Ann Brown

Equipment

  • Non-Stick Skillet
  • Toaster

Ingredients

  • 4 slices Texas Toast or rustic bread
  • 5 eggs
  • 2 teaspoon Mexican Crema or Sour Cream or milk
  • 1 Tablespoon Butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • 1 cup Cheddar cheese shredded
  • 1 Cup Guacamole or smashed avocado
  • ¼ cup cilantro chopped, for garnish
  • 4 Tablespoons Pico de Gallo or chopped tomatoes
  • Sour Cream for topping

Instructions

  • Preheat oven to broil. Place the top rack on the 2nd notch below the broiler.
  • in a bowl, whisk the eggs, the sour cream, garlic powder and salt until blended. Heat a medium non-skillet until hot, add butter and once it's melted, add the egg mixture. Turn down heat to low and cook eggs, moving them often, until just ready to set.
  • In the meantime, lightly toast the bread in a toaster.
  • Spread each slice of bread with a healthy layer of guacamole (or smashed avocado). Divide the eggs to place over each sandwich. Top each with a heathy grating of cheddar cheese.
  • Place under broiler and heat until cheese is melted.
  • To serve, top each sandwich with pico de gallo, some chopped cilantro and a dollop of sour cream.

Notes

Tips for Success: 
  • Don’t try to make a sandwich with the scrambled eggs and guacamole sandwiched between two slices of toast. The filling is so soft and creamy that it will just squeeze out of the bread when you try to eat it. An open-faced scrambled egg sandwich is your best method for success.
  • Cook eggs low and slow. Once that butter has melted, turn down the heat to just a tad above the lowest setting. Trying to cook scrambled eggs over high heat will simply dry them out and even using a non-stick skillet that heat will cause them to scorch and stick to the pan.
  • Even cooked over low heat, delicate eggs scramble very quickly. Using a sturdy spatula, keep the eggs moving and within 2 – 3 minutes, you’ll have beautifully cooked eggs. 
  • Don’t over cook the eggs, keep in mind they’ll continue to set up during the short time in the oven.

Nutrition

Calories: 469kcal | Carbohydrates: 25g | Protein: 18g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 242mg | Sodium: 726mg | Potassium: 409mg | Fiber: 5g | Sugar: 4g | Vitamin A: 884IU | Vitamin C: 7mg | Calcium: 244mg | Iron: 7mg

Scrambled Eggs on Texas Toast …It’s Whats for Breakfast.

Tangy Pollo en Escabeche

By 11 Comments

This Mexican classic, Pollo en Escabeche is exciting, seductive and exotic. The sweetness of caramelized onions and the fireworks of Jalapeno pepper strikes an immediate chord with your love for Mexican food.

Pollo en escabeche served over rice.

What is Escabeche and How to You Pronounce It?

Escabeche (es-kah-BECH-ay) is a classic Spanish recipe in which you sear meat or fish, then marinate it in a vinegary sauce loaded with herbs and spices and serve it cold or at room temperature on a hot day.

I’ve made this recipe many times and have always served it hot, and for dinner.

But if you’re looking for a picnic chicken meal, this just might be the ticket.

Pollo en Escabeche is made by seasoning and cooking skin on, bone-in chicken in a flavorful mixture of vinegar, oil, spices, and vegetables. The result is tender and juicy chicken with a tangy and slightly sweet flavor.

Pollo en escabeche is a flavorful, easy to make dish that will work for any occasion. whether cooking for your family or entertaining guests, this dish is sure to impress. It’s a healthy dinner option that doesn’t skimp on flavor.

So give that chicken a tangy-sweet bath. Pollo escabeche uses only one pan which makes it very desirable for a weeknight dinner.

Ingredients You’ll Need

Ingredients to make pollo en escabeche.
  • Split Chicken Breasts: Bone in, skin on.
  • Onion: Sweet or yellow onion, chopped
  • Carrot: Sliced on the diagonal
  • Spices: Mexican Oregano, Kosher Salt, Allspice, Freshly Ground Pepper
  • Vinegar: Apple Cider or white vinegar
  • Chicken Broth
  • Garlic: Peeled, and sliced in half
  • Oil: Choose a neutral such as canola or vegetable
  • Pickled Jalapeno

Ingredient Substitutions

  • Chicken: You can substitute bone-in, skin-on chicken thighs, or a combo of breasts and thighs.
  • Spice: If you don’t have Mexican Oregano, substitute Marjoram.
  • Jalapeno Pepper: You can use fresh jalapeno pepper in place of pickled jalapeno.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy!

Consider this is a relatively easy recipe for your chicken meal plans this week.

Seasoning chicken breasts to make pollo en escabeche.
Frying chicken breasts to make pollo escabeche.
  • Step 1: In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken pieces.
  • Step 2: Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.

Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand. 

Cooking vegetables to make chicken escabeche.
Cooking chicken with vegetables for pollo escabeche.
  • Step 3: Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Step 4: Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Frequently Asked Questions

Can You Freeze Pollo en Escabeche?

Yes, this recipe will freeze very well. Place any leftovers, including sauce and vegetables in a freezer safe container. I like to use a zip-lock style freezer bag. Lay the chicken and sauce flat, squeeze out the air, and it will store in a tidy manor in the freezer for up to three months.

Is Escabeche Served Hot or Cold?

Both. It can be served immediately after cooking as a hot meal. Or you can refrigerate an escabeche entree for 24 hours and serve it cold or at room temperature.

How Can You Tell If The Chicken Is Cooked Through?

Use a digital instant read thermometer. Place the probe in the thickest part of the chicken. When the temperature reads 165 degrees, the chicken has reached a safe eating temperature according to the department of agriculture.

Can You Use Chicken Thighs To Make Pollo en Escabeche?

Absolutely yes. Use either bone-in or boneless, skinless chicken thighs for this recipe.

Tips For Success

  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? Pollo Escabeche is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

What To Serve With Pollo en Escabeche

With carrots and onions, this is almost a meal in itself. You can also serve it with:

Storage and Leftovers

Escabeche de pollo will keep in the refrigerator for up to three days in an air tight container. To reheat, place chicken in a microwave safe bowl and loosely cover. Microwave on 50% power in one minute increments until warm and steamy. I find that gently heating using the method will keep the chicken from drying out.

In Conclusion

Try Pollo en Escabeche! This traditional Mexican dish features tender chicken cooked in a tangy, sweet, and sour sauce, along with a colorful medley of vegetables. Perfect for a quick weeknight meal or for entertaining guests. Impress your family and friends with this mouthwatering Mexican chicken entree!

More Mexican Chicken Dinner Recipes

And if you love Mexican food as much as we do, don’t miss our Mexican Category. You’ll find lots of great recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

I’m sure it comes to no surprise that this is a tried and true Rick Bayless Recipe. I hope you give it a try.

Pollo en escabeche served over white rice.
Print Recipe
5 from 3 votes

Tangy Pollo en Escabeche

The sweetness of caramelized onions and the fireworks of jalapeno pepper strikes an immediate chord with your love for Mexican food.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 4
Calories: 234kcal
Author: Lea Ann Brown

Ingredients

  • 1 teaspoon ground black pepper
  • ½ teaspoon ground allspice
  • 2 teaspoons dried oregano preferably Mexican
  • 1 teaspoon salt
  • 4 chicken breast halves bones and skins intact, about 2 pounds
  • 2 tablespoons vegetable or olive oil
  • 1 large white onion cut into ¼-inch slices
  • 2 large carrots peeled and sliced ¼-inch thick on a diagonal
  • 4 garlic cloves peeled and halved
  • ¼ cup apple cider vinegar
  • 2 to 4 canned pickled jalapenos stemmed, seeded and thinly sliced [Note: I used pre-sliced pickled jalapenos]
  • 1 cup chicken broth

Instructions

  • In a small bowl, combine the black pepper, allspice, oregano and salt. Sprinkle half of this mixture over the chicken breasts.
  • Heat the oil in a very large (12-inch) skillet over medium heat. Lay in the chicken, skin side down, and cook for 3 to 4 minutes on each side, turning once, until richly browned. Remove the chicken to a plate, leaving behind as much oil as possible.
  • Add the sliced onion and carrots to the skillet and cook, stirring regularly, until the onion is browned, about 7 minutes. Add the garlic and stir for about 1 minute, then add the remaining seasoning mixture, the vinegar, jalapenos and broth.
  • Nestle the chicken pieces skin side up in the onion mixture, cover the skillet (a cookie sheet works if your skillet doesn’t have a lid) and simmer gently over a medium-low heat until the chicken is just cooked through, about 15 minutes. Taste the broth and season with additional salt if you think it’s needed. Transfer a piece of chicken to each dinner plate, spooning a generous portion of the juicy vegetable mixture over the top.

Notes

I have also used fresh sliced jalapeno in this recipe.
Tips for Success: 
  • Don’t have a lid for a large skillet? Use a sheet pan to cover. 
  • Make Ahead: Even though this is an easy chicken dinner, get a head start and chop the vegetables and pull together the spice mix in advance. This will save you a few minutes come time to cook the chicken.
  • Feeding a crowd? This recipe is easily doubled or tripled. Use two large fry pans to accommodate more chicken.

Nutrition

Calories: 234kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1081mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6193IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg

Pollo en Escabeche …. It’s What’s For Dinner