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Easy Peach Freezer Jam, No Canning Needed

By 2 Comments

Adding just a touch of cinnamon and nutmeg makes this the best tasting Peach Freezer Jam Recipe you’ll find. Best perk of all? This low sugar recipe uses a fraction of the sugar of most peach jam recipes to let the fresh peach flavor shine.

Jars of freezer peach jam.

Peach Freezer Jam is a simple, safe, and delicious way to preserve summer peaches without the lengthy process of traditional canning.

Sweet and juicy peaches are one of the most beloved fruits of the summer season. And making freezer peach jam is a tradition for me every year in August when Colorado Palisade peaches are at their peak.

And what a better way to enjoy their deliciousness year-round than by making some homemade freezer peach jam.

Unlike traditional jam making, freezer jam is an easy and quick way to preserve fresh fruit without having to go through the complicated process of canning.

And if you’ve never gone through the process of canning and sealing jars of jam, this freezer version is perfect for beginners. No water baths, no canning pots … peach freezer jam is a much simpler process.

The end result is a peach jam vibrant in color, and a flavorful spread that can be enjoyed on toast, scones, or even as a topping for ice cream.

Here’s a step-by-step guide to making your own delicious peach freezer jam.

Let’s take a look at this low sugar peach freezer jam recipe.

Ingredients You’ll Need

Ingredients to make freezer peach jam.
  • Fresh Peaches: Freestone variety preferred, as they’ll release easier from the stone.
  • White Grape Juice
  • No Sugar Needed fruit pectin
  • Sugar
  • Lemon
  • Cinnamon and nutmeg

Pectin Options

I’ve always used Sure Jell No Sugar Needed Fruit Pectin. Here are couple more options.

  • Ball Real Fruit Instant Pectin
  • Mrs. Wages No Cook Freezer Jam Fruit Pectin

Tools You’ll Need

  • Blender or Food Processor
  • Sauce pan large enough to poach peaches.
  • 3-quart sauce pan to simmer freezer peach mixture.
  • 8-ounce wide-mouth freezer safe canning jars.

Step by Step Instructions, It’s Easy!

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  1. Step 1: Prepare The Peaches: Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds.
  2. Step 2: Remove from water and place the peaches in an ice bath to prevent further cooking. Once cool, peel off the skin and dice into small pieces.
Pureeing peaches to make freezer peach jam.
  1. Step 3: Purée peaches in food processor or blender until smooth.
Making syrup for freezer peach jam.
Adding sugar and spices to cooked peaches to make freezer peach jam.
  1. Step 4: Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat. Then stir in pectin. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
  2. Step 5: Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
Jars of low sugar freezer peach jam.
  1. Step 6: Remove jam from heat and pour into sterilized glass containers, make sure to leave space on the top for the jam to expand in the freezer.
  2. Step 7: Let cool fully, then seal jars and store in freezer.

Tips for Success

  • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
  • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
  • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool to room temperature and leave some head space in the jar, the jars will hold up in a frigid freezer.
  • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
  • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin. And follow the instructions on the package.
  • Don’t use over-ripe fruit, which can make the jam runny.

FAQ’s

Can I Make Peach Freezer Jam Without Pectin?

Yes, but I wouldn’t. The consistency of the jam will be runny.

Is It Safe To Re-freeze Thawed Jam

It’s not recommended to refreeze thawed jam, as it can affect texture and quality. Only thaw what you plan to use within a few weeks.

Storage

  • Peach freezer jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
  • Once set up, store in the refrigerator for up to three weeks.
  • To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.

Serving Suggestions

  • Spread on toast, English muffins, fried biscuits or bagels.
  • Put a spoonful on pancakes or waffles.
  • Stir a little into oatmeal, or yogurt.
  • Try a scoop over vanilla ice cream.
  • Peach jam isn’t just for breakfast. Try this recipe for Peach Jam Glazed Salmon.
  • Or this classic appetizer: Serve over a block of cream cheese with crackers.
Peach jam in an antique glass server.

Freezer peach jam is a simple and delicious way to preserve the sweetness and flavor of fresh peaches.

With just a few ingredients and minimal preparation, you can create a spread that will allow you to savor the taste of summer at your fingertips.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Here in Colorado we are obsessed with our locally grown Palisade peaches. Here are more way to enjoy the bounty.

More Palisade Peach Recipes

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.

Thanks to 12 Tomatoes for this easy peach jam recipe.

Freezer peach jam in jars.
Print Recipe
5 from 1 vote

Freezer Peach Jam

Adding just a touch of cinnamon and nutmeg makes this the best tasting Freezer Peach Jam Recipe you'll find
Prep Time30 minutes
Cook Time10 minutes
Resting time12 hours
Total Time12 hours 40 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free
Servings: 40 ounces
Calories: 17kcal
Author: Lea Ann Brown

Equipment

  • 5 8-ounce canning jars

Ingredients

  • 1 1.75 oz. package no-sugar-needed fruit pectin
  • 5-6 ripe peaches peeled and diced
  • ¾ cup white sugar
  • ¾ cup white grape juice unsweetened
  • 5 8 oz. mason jars or tupperware containers
  • ½-1 tablespoon lemon juice
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Instructions

  • Bring a large pot of water to boil and carefully lower fresh peaches into water. A 7-quart Dutch oven works well here. Cook for 30 seconds, then remove the peaches from water and place in an ice bath to prevent further cooking.
  • Once cool, peel skin off and dice into small pieces. Purée peaches in food processor or blender until smooth.
  • Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
  • Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
  • Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
  • Remove jam from heat and pour into a container with a spout for pouring. A Pyrex type 2 quart measuring cup works good here. Pour into the canning containers, make sure to leave ½ inch space on the top for the jam to expand in the freezer.
  • Let cool fully, around 12 hours, then seal jars and store in freezer.

Notes

Freezer peach jam can be stored in the freezer for up to one year, making it a convenient and delicious way to enjoy the flavors of summer all year long. It will keep in the refrigerator up to three weeks.
To serve, simply thaw the jam in the refrigerator overnight and enjoy it on your favorite foods.
Tips for Success: 
  • Although this is an easy peach jam recipe, make it on a day when you’ve got some time to spare.
  • Don’t skip the lemon juice. Lemon juice has a good amount of natural pectin, which becomes a good partner with the purchased pectin.
  • Don’t be concerned about those glass jars breaking in the freezer. As long as you let them sufficiently cool and leave some head space in the jar, the jars will hold up in a frigid freezer.
  • Pay attention to measurements. Like baking, jam making is a science. Measure carefully and follow the directions carefully.
  • This is a low sugar freezer jam recipe, make sure and purchase the right pectin. Sure – Jell No Sugar Needed Fruit Pectin.

Nutrition

Serving: 1ounce | Calories: 17kcal | Carbohydrates: 4g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.02mg

Freezer Peach Jam … It’s What’s for Summer

Sweet Red Wine Vinegar Salad Dressing

By 20 Comments

This Sweet Red Wine Vinegar Salad Dressing is beautiful in flavor with just the perfect sweet and tangy balance. All you need are six fresh ingredients and those fresh greens never had it so good.

Sweet red wine vinegar dressing in a mason jar.

What You Can Expect From This Recipe

Red Wine Vinaigrette is a classic salad dressing that can add a delicious flavor to your salads, vegetables, and other dishes. It is a perfect combination of tangy, sweet, and savory flavors, and it is easy to make at home with just a few simple ingredients.

Let’s explore what red wine vinegar dressing is, how to make it, and some tips for using it in your cooking.

This is a recipe we made in Culinary School and the best Sweet Red Wine Dressing recipe I’ve found. A popular dressing for a simple side dish Accompaniment Salad for any main course.

Table of contents

What Is Red Wine Vinegar Salad Dressing?

Technically this is a red wine vinaigrette, a salad dressing made from red wine vinegar, olive oil, and a few other ingredients. The vinegar gives the dressing its tangy flavor, while the olive oil adds richness and body. Other ingredients, such as Dijon mustard, garlic, honey, and herbs, can be added to enhance the flavor and complexity of the dressing. This is a red wine vinegar dressing that includes a little honey to bring a perfect blend of flavors that aren’t too sour or tart.

Dressing with Red Wine Vinegar makes a classic salad dressing. Let’s take a look.

Ingredients You’ll Need

Ingredients to make red wine vinegar dressing.
  • Extra Virgin Olive Oil: It wouldn’t be a vinaigrette without olive oil.
  • Honey: Honey adds just the right amount of sweetness to this dressing.
  • Red Wine Vinegar: Tangy, fruity and acidic. It’s the star of the show.
  • Lemon Juice, fresh squeezed. Lemon juice is famous for brightening flavors.
  • Kosher Salt and Freshly Ground Black Pepper, Chefs prefer Kosher salt due to it’s natural salty flavor.

Ingredient Substitutions

  • Honey: Agave Syrup is a good substitute for honey. I don’t recommend using Maple syrup as the complex flavors of caramel and vanilla will change the entire profile of this dressing.
  • Olive oil is customary when making vinaigrettes. However, if you’re in a pinch and find you don’t have any, you can always use a neutral oil. Canola oil and vegetable oils are considered neutral oils.

Step by Step Instructions, It’s Easy!

I recently heard someone say they were intimidated to make their own vinegar dressing. Too many ingredients, it feels complicated, there’s that emulsification thing.

Yes, I’ve slow drizzled oil into a whirling food processor until my arm ached, to make sure my dressing was blended in that oh-so professional emulsified way.

But more times than not, a whisk or a mason jar will work very well. Simplest is always best, because you’ll make it more often. And homemade is always better than a jar from the store.

This recipe has a couple more ingredients than just oil and vinegar, but hardly enough to be considered complicated.

Ingredients to make red wine vinegar dressing is a mason jar.
Red Wine Vinaigrette blended ingredients in a mason jar.
  1. Step 1: Place all of the ingredients in a Mason Jar.
  2. Step 2: Place the lid tightly on the jar and shake it for about a minute or until the ingredients are well blended and emulsified. Or combine ingredients in an oversized bowl and use a whisk to blend ingredients.
Red Wine Vinegar vs. Red Wine Vinaigrette

Red wine vinegar and red wine vinaigrette are two different things. Red wine vinegar is made by fermenting red wine. It’s popular for use in Mediterranean style recipes such as marinades and vinaigrettes. Red Wine Vinaigrette is made by using red wine vinegar along with olive oil and sweetness to make fresh salad dressing.

What’s The Best Red Wine Vinegar To Buy?

There are a lot of choices when browsing the vinegar aisle. You can’t go wrong with a high-end expensive brand from a vinegar specialty store, however, I always keep a bottle of Pompeian brand. It’s affordable and readily available at your local grocery store. I like this article from Saveur Magazine to help you decide.

How Do You Make A Healthy Vinaigrette?

This red wine vinegar dressing is naturally healthy. It’s gluten free, grain free, and dairy free.

Tips for Success

  • I like tender red leaf lettuce for this red wine vinegar dressing. Beautiful in color and soft in texture, it will welcome the flavor.
  • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.

Variations

  • Add in one or two tablespoons of Greek yogurt to make this a creamy red wine vinaigrette.
  • Add two tablespoons of grated Parmesan cheese for that cheesy feel.
  • Add a teaspoon of Italian Seasoning to give it an extra punch of flavor.

How To Use Red Wine Vinegar Salad Dressing

There’s more to vinaigrettes than just a dressing for your favorite salad. Here are some more uses. So what are the best ideas for red wine vinaigrette?

  • Use is as a marinade for grilled chicken, steak or even shrimp.
  • Toss vegetables with red wine dressing before roasting.
  • Use it to dress a pasta salad.
  • It’s great on a homemade Italian Sub Sandwich.

Storage

Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

Sweet red wine vinaigrette in a mason jar.

Red wine vinegar is a versatile dressing that can add flavor to a variety of dishes. It is easy to make at home with just a few simple ingredients, and it can be customized to suit your taste preferences.

Give it a try and see how it can elevate your cooking!

With all that said, here’s the recipe for the Sweet Red Wine Vinegar Dressing. A perfect blend of sweet and tangy. Fresh and healthy and waiting for that next perfect salad.

And if you’re in the salad mood, don’t miss my Salad Category, you’ll find a ton of great salad recipes, dressings and vinaigrettes. Including the most popular salad recipe on my site for Old Fashioned Taco Salad Recipe Made with Catalina Dressing.

And don’t miss the most popular salad dressing on my site for Homemade Blue Cheese Dressing. With hundreds of five star ratings, this is one you’ve got to try.

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.

A jar of sweet red wine vinegar salad dressing.
Print Recipe
5 from 13 votes

Sweet Red Wine Vinegar Salad Dressing (Red Wine Vinaigrette)

Don’t be intimidated by making your own vinaigrettes. This Sweet Red Wine Vinaigrette is beautiful in flavor and easy to put together. 
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: Italian
Diet: Gluten Free
Servings: 8 salads
Calories: 64kcal
Author: Lea Ann Brown

Equipment

  • 1 Mason Jar

Ingredients

  • ½ cup red wine vinegar
  • 3 ½ Tablespoons lemon juice
  • 2 ½ Tablespoons honey
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 1 cup extra virgin olive oil

Instructions

  • Mix ingredients well, either with a whisk in a large bowl, or in a large mason jar fitted with a tight lid. Shake the dickens out of that mason jar. Serve immediately over your favorite greens.

Notes

Tips for Success
  • I like tender red leaf lettuce for this vinaigrette recipe. Beautiful in color and soft in texture, it will welcome the flavor.
  • Don’t dress the salad ahead of time. The acid in the lemon juice and the red wine vinegar will wild those tender leaves. Dress the salad just before serving.
Store any leftover vinaigrette in the same Mason jar you used to blend it. Red wine vinaigrette will last in the refrigerator for up to a week.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 777mg | Potassium: 17mg | Sugar: 7g | Vitamin C: 3mg | Iron: 1mg

Sweet Red Wine Vinegar Salad Dressing … It’s What’s for A Great Salad.

From the Kitchen of Lea Ann Brown, Cooking On the Ranch

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.

Macaroni and Cheese Bechamel Sauce

By 2 Comments

Voted best Mac and Cheese in Boulder, this homemade Macaroni and Cheese Bechamel Sauce can take credit for the award. 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 mac and cheese 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 Is Bechamel Sauce?

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 macaroni and cheese bechamel sauce with layers of flavor that will turn your world upside down.

So What Makes this Macaroni and Cheese Bechamel Sauce so Special?

Please Note: 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 Macaroni and Cheese Bechamel Sauce that is truly an impressive special occasion sauce.

  • This is an award winning macaroni and cheese recipe from a gastro pub in Boulder, Colorado.
  • Taking the time to learn how 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.
  • Once the sauce is made, the cheese and the cooked macaroni are added in, then into a casserole dish to oven bake. This method allows the flavors to deepen.

This recipe comes from the now shuttered West Flanders Gastro Pub in Boulder, CO. They closed the 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.

Ingredients To Make Bechamel Sauce For Macaroni and Cheese:

Ingredients to make Bechamel Sauce.
  • Whole Milk and Heavy Cream
  • Flour and Butter will be used to make the roux.
  • Bay Leaf will add a layer of warming flavor reminiscent of pine.
  • Brandy: One of the secret ingredients to the flavor. Brandy adds a subtle fruity and sweet note, along with a hint of oak from being barrel aged.
  • Neutral Oil, such as Canola Oil or Vegetable Oil
  • Nutmeg Seed: I can’t imagine making any white sauce without some fresh grated nutmeg. It adds a warm subtle spice and keeps the sauce from being bland. Please use fresh nutmeg seed. The flavor profile is much different than ground nutmeg from the spice aisle.

Ingredients For The Mac and Cheese:

Ingredients to make macaroni Bechamel.
  • Cheddar Cheese and Parmesan Cheese.
  • Chicken Broth
  • Panko Bread Crumbs: For a crunchy topping
  • 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.

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.

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.

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 and the 50% power feature is your best friend when it comes to gently reheating sauce dishes like this. 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 Sauce for Macaroni and Cheese … It’s What’s for Mac and Cheese

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.