I decided that in honor of Cinco de Mayo, I would share this recipe for Mexican Breakfast Sandwiches. I made some homemade guacamole, toasted some whole wheat English Muffins, found my favorite salsa at the store and I was ready to go! Oh, and I almost forgot: THE CHEESE! Holy moly this cheese was perfect. I was searching the crazy, overwhelming cheese section at my local grocery store when the nice employee pointed me in the perfect direction. Pico de Queso Cheddar. It has the perfect amount of spice and it melted really nicely on these sandwiches. This is such a yummy recipe and you end up with tons of extra salsa and guacamole for leftovers or to go with the tacos you will naturally want to make later. I made four sandwiches for me and Bri, but you can make as many as you want with this recipe.
Cinco de Mayo Mexican Breakfast Sandwiches
|Cinco de Mayo Breakfast Sandwiches|
4 Whole Wheat English Muffins
Your favorite salsa
4 slices of Pico de Queso Cheddar
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
3 tbsp cilantro
3 tsp lime juice
1 tsp salt
1/2 tsp pepper
1. Make the guacamole: food process the avocado with the cilantro, lime juice, half the black beans, and half the corn. Add in the salt and pepper. Once creamy, pour into a bowl and stir in the rest of the black beans and corn.
2. Toast the English Muffins and melt the cheese on one slice of for each sandwich. Spoon a few tablespoons of the guacamole on the other slice of the English Muffin.
3. I made my eggs over easy in a frying pan and then placed them on top of the cheese. You can scramble, fry, or whatever.
4. Spoon some salsa over the eggs and then place the guacamole slice on top.