Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}
When we have leftover pork roast, recipe ideas begin swirling in my head. Should we make Pozole, or Pork & Sweet Potato Hash, or Mexican Breakfast with Pulled Pork & Eggs. This time it’s going to be Mexican Breakfast for dinner.
Mexican Breakfast with Pulled Pork & Eggs {Breakfast for Dinner}
Ingredients
- 4 corn tortillas
- 1 cup cooked pulled pork
- 2 eggs
- 1/2 cup shredded pepper jack cheese
- 1 tsp. olive oil
- 1 small onion sliced
- 1 small jalapeno fine diced
- 4-5 button mushroom sliced
- 1 medium tomato sliced
- 1/4 tsp. chili powder
- 1/4 tsp. ground oregano
- sea salt & freshly cracked pepper
- 2 Tbl. canola oil for frying
Instructions
- In a medium skillet over medium heat, saute onion and jalapeno in olive oil until tender, then add tomato and mushroom slices, and continue cooking 2-3 minutes.
- Season with chili powder, oregano, salt & pepper. Remove to warm bowl and cover.
- Add pulled pork to pan and stir to heat through. Remove to warm bowl and cover.
- Add 1 Tbl. canola oil to pan, add 1 tortilla and cook for 1 minute on each side, remove to plate.
- Add another tortilla, cook for one minute on each side, then top with 1/4 cup shredded cheese. Top with first tortilla, making a cheese sandwich. Cook until cheese has melted. Remove to plate and do the same with the remaining two tortillas and cheese.
- Fry two eggs to over-medium or to your liking.
For assembly…
- On warm plates, layer one cheese and tortilla sandwich, top with 1/2 of sauteed veggies, 1/2 cup warm pulled pork, and finish with a fried egg on top.
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