Breakfast Pork

Breakfast-ish Burrito with Smoked Pulled Pork

The other day my brother-in-law (also known as the Master of All Meats) gave me some leftover smoked pork he made in his gigantic smoker. Obviously, I accepted, because there’s one thing you must never do: turn down anything created in Rob’s smoker. Heaven, I tell ya.

Anyway, it didn’t take me long to figure out what I was going to do with this precious meat candy. I had some leftover green chile in the fridge and all of the other good things that go into burritos, so I just needed to narrow down whether I was more in the mood for a breakfast burrito or a “standard” burrito with rice and beans. 

My mind spun for a while thinking of all of the possibilities, and I decided. I wanted a hybrid of the two: a breakfast-ish burrito with meat, eggs and cheese plumped up with a little limey, cilantro rice. And obviously, it needed to be smothered in green chile. The breakfast-ish burrito was a big winner, folks, so it’s here to stay.


¾ c. pulled pork

2 large flour tortillas

4 eggs

1 Tbsp. butter

½ c. rice 

Juice from ½ lime

2 tsp. fresh cilantro, chopped

¼. c. shredded cheddar

1 c. green chile

Cook the rice according to package directions. Add lime, cilantro, salt and pepper. Set aside. 

Heat the pork in a skillet so that it gets a bit crispy, about 2-3 minutes. In the meantime heat the tortillas with shredded cheddar in the microwave for 30-45 seconds, or until the cheese is melted. 

In a separate skillet, heat butter and scramble the eggs. Season with salt and pepper. 

To assemble the burritos, divide equal amounts of rice and spoon over the melted cheese on the tortilla. Top with pork and scrambled eggs. Roll the burrito by folding the sides in and then rolling away from you. Place the burrito on a plate. Top with green chile. 

Serve with all of the extras, like guac, sour cream, more cheese, salsa, etc.

Breakfast Vegetarian

Huevos Rancheros with Hatch Green Chile

Huevos rancheros, I know I threw some shade your way a couple of weeks ago when I told you to move over because the breakfast tamales are the new breakfast sheriff in town. But I’m sorry, truly. The thing is, I do REALLY love breakfast tamales, but I still have room and love in my heart for you too. 

You are simple, easy, so comforting, and delicious. I love your toothsome tortillas, creamy bean layer, spicy green chile covering and your eggy, cheesy accessories. I promise to never compare you to any other breakfast again. You’re just too good for that. 


2 large flour tortillas

1 15 oz. can refried beans (or black if you prefer)

1 c. green chile (homemade or prepared)

½ c. shredded cheddar cheese

4 eggs, fried

Salt and pepper to taste

Cilantro, for topping

Serve with sour cream, avocados, green onions, tomatoes, jalapenos 

Heat the beans and tortillas. Top the tortillas with a layer of beans. Pour warm green chile over the tortilla and beans and top with cheese. Top with fried eggs, cilantro, and any other favorite toppings! Enjoy hot!

Breakfast Pork

Savory Oatmeal with Garlicky Arugula, Pancetta and Egg

Why is it that people often associate oatmeal with sweet flavors when it’s so absolutely amazing paired with savory ingredients? Many of our brains have been trained since childhood that oatmeal is a sweet breakfast, which is why I seldom enjoy eating it – until now. You see, I’m a savory, salty type of gal. Perhaps more on the salty side, if you ask most people who know me. Wink, wink.

This savory oatmeal is so nutritious, filling, and lip-smacking that you may begin to reconsider whether oatmeal should ever be served sweet again. I’m confident that even die-hard sugar fans would devour this and love it. And I’m feeling super happy because now I feel like I can finally LOVE oatmeal!


1 c.steel-cut  oats

3 c. chicken broth

2 c. arugula

2 cloves garlic, minced

1 Tbsp. olive oil

1 Tbsp. butter

2 Tbsp. pancetta, chopped

2 eggs

Parmesan cheese, for topping

Salt and pepper to taste

Bring the chicken broth to a boil in a saucepan. Add the oats and a pinch of salt. Stir, reduce heat and simmer for about 15 minutes, or until oats are finished cooking. Remove from heat and set aside.

Cook pancetta in a large skillet over medium high heat until slightly crispy. Remove and set aside. In the same skillet, add a bit of olive oil if needed (or just use the oil left from cooking the pancetta) in a large skillet over medium high heat. Add the arugula and garlic and cook for about 2 minutes, or until the garlic is fragrant and the arugula is wilted. Season lightly with salt and pepper. Set aside.

To fry the eggs, heat the butter in a skillet over medium heat. Add the eggs and cook until they are cooked to your liking.

To assemble the bowls, divide the oats into two bowls. Top with the arugula mixture, pancetta, fried eggs and Parmesan cheese. Season with salt and pepper. Enjoy!

Breakfast Pork

Tamales con Huevos y Chile Verde (Tamales with eggs and New Mexican green chile)

Move over, huevos rancheros. There’s a new sheriff in breakfast town: tamales con huevos y chile verde. This New Mexican Hatch green chile breakfast is so over-the-top scrumptious and is a new-and-improved way to get your green chile and egg fix in the morning. People don’t usually associate tamales with breakfast, but that seriously needs to change. We need to evolve, people! 

The other day I wondered if there was anything better than tamales covered with a really good green chile. Then I remembered my cooking tagline: everything is better with fried eggs on top. How could I have never thought of this glorious combo before? The eggs elevated the tamales and green chile to a crazy level of yumminess. Eat this, and breakfast will never be the same. 


4 tamales

1 ½ c. New Mexican green chile

4 eggs

2 Tbsp. butter

½ c. shredded cheddar

Green onions and cilantro, for serving

Place the warm tamales on a plate. Cover with plenty of warmed green chile and cheese. Heat the butter over medium high heat and cook the eggs until the whites are cooked and the yolks are still runny. Place the eggs on top of the tamales and green chile, garnish with green onions and cilantro. Enjoy immediately.

Breakfast Pork

Chorizo con Huevos (Mexican Chorizo Sausage and Eggs)

Chorizo and eggs is one of those meals that proves that food doesn’t have to be fancy or difficult to make in order for it to be absolutely, drop-dead delectable. This meal is easy and fast enough to make on a busy weekday morning, but I like to make it for a weekend brunch when I’m in no rush. 

I like to savor the spicy, deep flavors that chorizo uniquely adds to eggs. Of course, this meal must be served with all of the must-have side items, like warm tortillas, fresh avocados and all of those other good Mexican accoutrements we all love. And if all of this happiness is happening at brunch, why not serve it with a well-made margarita? Weekend plans, check.


½ lb. chorizo

6 eggs

½ red pepper, diced

½ onion, diced

1 Tbsp. olive oil

Salt and pepper

Beat the eggs in a large bowl. Season with salt and pepper and set aside.

Heat olive oil in a skillet over medium high heat. Cook onions and peppers for 3-5 minutes, or until they are soft. Add the chorizo to the pan and break it up into small pieces with a wooden spoon. Cook for about 10 minutes, or until cooked through and browned. If the chorizo is really greasy, feel free to drain it a bit. Add the eggs and scramble together with the chorizo mixture until the eggs are cooked through. 

Serve immediately with warm tortillas, avocados, sour cream, cilantro, jalapenos and any of your favorite toppings.

Breakfast Uncategorized Vegetarian

Breakfast Superfood Power Bowl

If you’re sick of eating the same ol’ breakfast every morning, try this breakfast superfood power bowl. Not only is it savory and super-tasty, it will make you feel like you can do anything. This little bowl of superpower-inducing foods is packed with protein, healthy fats, and healthy greens. It tastes like yummy brunch food, but instead of weighing you down and making you wish for a nap, it gives you power! 

This breakfast bowl would be perfect for a pre-climbing, hiking, or skiing meal because it is warm and comforting, and will keep you full and energized for many hours. If you eat this before you head to the hills, you can just keep adventuring right through lunch. 


1 c. cooked quinoa, seasoned with salt and pepper

1 avocado, sliced

2 green onions, sliced

4 c. fresh baby spinach

1 clove garlic, minced

1 Tbsp. olive oil

Lemon juice

2 eggs

1 Tbsp. butter

½ c. feta cheese crumbles

½ c. microgreens

Salt and pepper, to taste

Heat olive oil in a skillet over medium high heat. Cook spinach and garlic until the spinach is wilted. Season with salt and pepper and set aside. 

In another skillet, heat butter over medium high heat and cook eggs until they are done to your liking. I like mine sunny-side up! Season with salt and pepper. 

Divide the quinoa equally among two bowls. Squeeze lemon juice over the top of the quinoa. Top with spinach, egg, avocado slices, green onions, feta cheese, and microgreens. Season with salt and pepper.  Enjoy immediately!