30 Ways to Do Brunch Mexican-Style

Twist tortillas, eggs and beans into these spicy Mexican breakfast dishes for a filling brunch.

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Photo By: Stephen Murello ©Stephen Murello

Simple Chilaquiles with Fried Eggs

Lay a sunny-side-up egg over a crispy bed of tomatillo salsa- and hot sauce-topped tortilla chips and rotisserie chicken for an easy, spicy, protein-packed brunch.

Get the Recipe: Simple Chilaquiles with Fried Eggs

Breakfast Tacos with Chorizo, Egg and Potato

Spicy chorizo and chunks of potatoes add zest and some heft to this egg-filled breakfast taco, which is served with the usual Mexican accompaniments for a customized morning meal.

Get the Recipe: Breakfast Tacos with Chorizo, Egg and Potato

Mexican Crullers (Churros)

These traditional cinnamon-sugar dusted, fried treats are great dipped in hot chocolate.

Get the Recipe: Mexican Crullers (Churros)

Michelada

Hot sauce and horseradish bring the heat, but brown ale and fresh lime juice help keep things under control. This brunch cocktail is all about balance.

Get the Recipe: Michelada

Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce

Elevate the gas-station breakfast burritos of your past with Bobby Flay's smoky chocolate-and-chile-spiced steak and barbecue sauce.

Get the Recipe: Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce

Mini Biscuit Breakfast Sandwiches with Spicy Frittata

Spice things up for your guests by making them miniature breakfast sandwiches with easy store-bought biscuit mix and a frittata peppered with jalapenos.

Get the Recipe: Mini Biscuit Breakfast Sandwiches with Spicy Frittata

Watermelon and Mint "Agua Fresca" (Fresh Fruit-Blended Water)

Instead of boring ol' H2O, serve watermelon-and-mint-infused water at brunch.

Get the Recipe: Watermelon and Mint "Agua Fresca" (Fresh Fruit-Blended Water)

Ranch-Style Eggs with Chorizo and Chile Sauce

You might know this dish by its spanish name –– Huevos Rancheros –– which was traditionally consumed as a large mid-morning meal on rural Mexican farms. Bobby enhances his, adding heft and smoky flavor, with chorizo.

Get the Recipe: Ranch-Style Eggs with Chorizo and Tomato-Red Chile Sauce

"Don Juan" El Taco Grande

Stuff tortillas with plenty of crispy bacon-fat-fried potatoes, fluffy scrambled eggs, sharp cheddar and salsa for a meal that will keep you full all day.

Get the Recipe: "Don Juan" El Taco Grande

Horchata

Horchata is a grain-based milky drink made in various parts of Spain and Latin America. Ingrid Hoffman makes hers Mexican-style, with rice as the base. Vanilla and cinnamon add sweet, aromatic flavors.

Get the Recipe: Horchata

Chilaquiles

Commonly eaten after a long night of partying, this Mexican classic casserole is perfect for a weekend breakfast or brunch. It's also a great way to use up leftovers like chicken, beef, or grilled vegetables, but equally delicious with bacon or chorizo.

Get the Recipe: Chilaquiles: Tortilla Casserole

Spicy Guacamole

Bobby's simple five-ingredient guacamole brings just the right amount of heat with diced jalapeno (seeds and all) and can be prepped in 15 minutes or less.

Get the Recipe: Spicy Guacamole

Sour Orange Pork with Sweet Potato Hash, Fried Eggs and Sofrito Hollandaise

Bobby transforms sofrito — an aromatic Spanish sauce made with garlic, onions and peppers — into hollandaise for a unforgettable sweet-and-sour brunch dish.

Get the Recipe: Sour Orange Pork with Sweet Potato-Hash, Fried Eggs and Sofrito Hollandaise

Mexican Chorizo Strata

A strata, much like a savory bread pudding, is an easy brunch meal that can be prepped the night before. This dish is made with chunks of bread, chorizo and roasted New Mexico chiles that have been soaked in a mixture of milk, eggs and hot sauce.

Get the Recipe: Mexican Chorizo Strata

Ellie Krieger's Breakfast Burrito

Wrap up your morning eggs in a healthy whole-wheat tortilla with avocado, salsa, peppers and beans. Add a sprinkling of pepper jack cheese for some light indulgence.

Get the Recipe: Breakfast Burrito

Guava and Papaya Mimosas

The sweet, tropical flavors of guava and papaya nectars add a fruity twist to sparkling wine, making these mimosas a perfect match for fiery Mexican flavors.

Get the Recipe: Guava and Papaya Mimosas

Ranchero Breakfast Tostadas

Make these festive tostadas as shown, or set up a topping station — stocked with avocados, cheese, cilantro, limes and hot sauce — and let guests pile on what they like.

Get the Recipe: Ranchero Breakfast Tostadas

Potato-Egg Salad (Ensalada de Papas y Huevos)

Prepare extra potatoes for this vinegar-based salad and then serve with an abundance of hard-boiled eggs. Chopped red peppers and minced chives make this a colorful side dish with bright flavors.

Get the Recipe: Potato-Egg Salad (Ensalada de Papas y Huevos)

Poached Eggs in a Mole Sauce with Creamy Green Rice

Mole — a rich Mexican sauce made with bitter chocolate — isn’t just for chicken. Bobby Flay serves his mole with poached eggs and creamy long grain rice.

Get the Recipe: Poached Eggs in Mole with Creamy Green Rice

Hot Spiced Mexican Chocolate with Ice Cream Dusted Chili Powder

Traditional Mexican hot chocolate was whisked with a special wooden tool called a molinillo. Michael Chiarello suggests using a whisk or blender to make it light and foamy before serving.

Get the Recipe: Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder

Griz Breakfast Burrito

Indulge in carbs on carbs with hash-brown-stuffed breakfast burritos. Fresh spicy salsa helps cut through the fat of bacon and sausage.

Get the Recipe: Griz Breakfast Burrito

Tepita-Style Migas

Prepare this classic Mexican breakfast recipe as they do in Mexico City, as a bread-and-egg soup. With plenty of garlic, chiles and leftover bread, it's guaranteed to cure any hangover.

Get the Recipe: Migas Tepitana: Tepita-Style Migas

Sausage and Egg Tostada

These little tostadas adorned with poached eggs and crumbled sausage are guaranteed to disappear in minutes.

Get the Recipe: Sausage and Egg Tostadas

Chorizo-Potato Hash Browns with Black Beans and Salsa Verde

Use a ring mold or a spoon to form a cheesy chorizo and potato mixture into the shape of a traditional hash brown patty. Top with a fried egg and homemade salsa verde for a complete Mexican breakfast.

Get the Recipe: Chorizo-Potato Hash Browns with Black Beans and Salsa Verde

Sangrita

Bobby Flay's Sangrita is one part Bloody Mary, one part margarita and one part sangria. Flavor tomato juice with sauteed onions, lime and chiles, then add tequila. Rim each glass with smoked-paprika-spiked salt.

Get the Recipe: Sangrita

Black Bean and Beef Chilaquiles with Fried Eggs

In Mexico it's common for tortillas to be served crunchy and crisp, so all of the toppings in dishes like chilaquilas are added right before serving. Use leftover beef brisket to make these come together in a flash.

Get the Recipe: Black Bean and Beef Chilaquiles with Fried Eggs

Huevos Rancheros

Hot sauce and chopped tomatoes add immense flavor to this Mexican classic, which is loaded with protein-rich eggs and beans.

Get the Recipe: Huevos Rancheros

Tres Leches Bread Pudding

Three kinds of milk and a generous amount of egg yolks create a custardlike consistency while toasted almonds provide the perfect amount of crunch in this extremely rich pudding.

Get the Recipe: Tres Leches Bread Pudding

Horchata

Rice-based horchata is creamy and refreshing without being too heavy for hot days. Served with festive straws and topped with a sprinkle of cinnamon, Kelsey's version is pefect as a festive brunch cocktail.

Get the Recipe: Horchata