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    Home > Breakfast > Toasted Hominy Bacon and Eggs

    Toasted Hominy Bacon and Eggs

    Published: Nov 8, 2015 · Modified: Jul 10, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Hominy and Eggs for an easy Mexican breakfast recipe.

    Toasted Hominy Bacon and Eggs. Such an easy and delicious breakfast served with a poached or fried egg.

    Hominy and Eggs for breakfast

    One of the perks of taking a cooking class from Chef Mark over at Sur la Table is that he’ll casually mention a kick-ass recipe (which is not part of the class) in such a nonchalant way that if you’re not listening you might miss it. A big take away was the Chocolate Tart recipe that I successfully made in my own kitchen. And in our last class we were toasting chickpeas for a Mediterranean meal, and as if it were as common as toast, he mentioned toasting hominy and serving it with a poached or fried egg. With a big “Whoa, whoa…WHOA, back up,” I quickly grabbed my pen, asked him to tell all, and wrote it down before the moment passed. And yay, there is bacon involved.

    Easy and delicious, give this one a try.

    Hominy and Eggs for an easy Mexican breakfast recipe.

    Toasted Hominy, Bacon and Eggs

    Toasted Hominy Bacon and Eggs. Such an easy and delicious breakfast served with a poached or fried egg.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Southwestern
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 349kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 slices bacon rough chopped
    • 1 can white or yellow hominy drained
    • 1 teaspoon fresh thyme leaves
    • 1 clove large garlic minced
    • 1 medium shallot minced
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions

    • Heat a medium fry pan over medium high heat. Add bacon and cook until 50% done. Add in hominy and cook until bacon is done and hominy is starting to toast. Stir in thyme, garlic and shallot. Cook until fragrant and shallot is starting to soften. Season with salt and pepper and serve immediately with a poached or fried egg.

    Nutrition

    Calories: 349kcal | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1027mg | Potassium: 148mg | Fiber: 6g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Toasted Hominy Bacon and Eggs…It’s what’s for Breakfast.

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    • Moroccan Breakfast, Swiss Chard with Fried Eggs
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    • Breakfast Sandwich with Avocado, Bacon and Egg

    Reader Interactions

    Comments

    1. Jewels says

      January 07, 2023 at 8:44 am

      5 stars
      I didn’t discover Hominy until i moved to the South ! My teenage daughter and i loved it and asked whats that!! I so enjoyed this recipe. And i always have fresh herbs growing! I made it with poached eggs. Now since its January i need to skinny it up😊! Maybe turkey bacon?! I def want to eat this more often! Thank you for sharing your tasty recipe! I am going to share this with other Hominy lovers!!!

      Reply
      • Lea Ann Brown says

        January 07, 2023 at 8:59 am

        Good Morning Jewels and thanks so much for taking the time to write a review about this recipe. So glad you enjoyed it. I love your idea of Turkey bacon.

        Reply
    2. Gloria Brandt says

      January 27, 2019 at 8:48 am

      I have cooked hominy this way for years but have added chopped green chilis & onions to it, goes great with fish and BLT. My family loves it!
      Never tried an egg, must do next time

      Reply
      • Lea Ann Brown says

        January 27, 2019 at 11:09 am

        Thanks so much for your note Gloria. I must think about it next time for a seafood side dish.

        Reply
    3. Cindy says

      August 20, 2018 at 7:24 pm

      5 stars
      This is going to be a breakfast dinner here tonight. only question i have is… is there anything else i can use in place of shallots as i have none. looks delish

      Reply
      • Lea Ann Brown says

        September 23, 2018 at 10:24 am

        I just fine chop onions when I don’t have shallots. Enjoy

        Reply
    4. Susan says

      November 12, 2015 at 8:09 am

      Those classes sound wonderful! What a delicious-looking breakfast and one I’d love to try. The seasonings must make this so tasty too.

      Reply
    5. Holly says

      November 11, 2015 at 8:53 pm

      I love the classes at Sur La Table and recently learned so much from the Caramel class. let me know if you sign up for another one soon, I’d love to join you!

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:12 am

        I’m taking the pie baking class this next Tuesday.

        Reply
    6. John/Kitchen Riffs says

      November 11, 2015 at 10:28 am

      Bacon involved? I’m in! This looks awfully tasty, and is pretty quick too — my favorite combo! Thanks.

      Reply
    7. nicole (thespicetrain.com) says

      November 10, 2015 at 4:52 pm

      5 stars
      I just made this for dinner and it was absolutely incredible. Think I’m going to make it again for breakfast tomorrow. Thanks for a stellar recipe! 🙂

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:23 am

        Thanks so much for letting me know Nicole. I thought it was good and so easy.

        Reply
    8. Abbe @ This is How I Cook says

      November 09, 2015 at 8:00 pm

      I’m coming over for breakfast! Totally good this is! And loved meeting you Lea Ann!

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:23 am

        Thanks Abbe. C’mon over. 🙂

        Reply
    9. adam j. holland says

      November 09, 2015 at 7:54 pm

      5 stars
      Damn right it’s a perfect weekend breakfast. Enough said.

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:23 am

        Thanks Adam, and easy enough for the J.Rockford.

        Reply
    10. Linda says

      November 09, 2015 at 4:23 pm

      This looks delicious. My husband used to love grits and fried eggs with bacon. This recipe reminds me of that.
      Good comfort food.

      Wishes for tasty dishes,
      Linda

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:24 am

        I believe I have a package of grits in the pantry… next weekend. Thanks Linda.

        Reply
    11. cheri says

      November 09, 2015 at 2:36 pm

      5 stars
      Hi Lea Ann, breakfast is my favorite meal of the day, love this.

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:24 am

        Me too Cheri. Thanks.

        Reply
    12. Happy Valley Chow says

      November 09, 2015 at 9:16 am

      Goodness gracious! That looks fantastic. Thanks for sharing 🙂

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:24 am

        Thanks Eric.

        Reply
    13. Larry says

      November 09, 2015 at 7:58 am

      As you know, I’ve put an egg on lots of things but never ever considered hominy – which we both like. This sounds delicious and is just too easy not to try – except mine will require two eggs. Thanks for listening well at class and posting this.

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:25 am

        You’re welcome Larry. I don’t miss much that Chef Mark says. As you can tell I’m loving the classes.

        Reply
    14. Heather says

      November 09, 2015 at 7:25 am

      Hominey is one of my favorite things to eat! Never thought about it for breakfast! Looks and sounds delicious!

      Reply
      • Lea Ann Brown says

        November 11, 2015 at 6:25 am

        I love Hominy!

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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