I don’t keep it a secret, Mexican food is my favorite cuisine. It’s so simple, cheap, balanced and delicious. For weekend breakfast or brunch, it’s either pancakes or eggs. This is a filling breakfast that’s well-balanced and will keep you energized for hours. I don’t think peanut butter fits in this dish, but a spoonful of peanut butter makes a great appetizer while you’re cooking this.

1 corn tortilla
2 Tbsp refried beans
1/4 cup sliced steak, ground beef, sausage or chicken (cooked or uncooked)
3 eggs
2 Tbsp shredded cheese (cheddar or Mexican blend)
salt and pepper, to taste

sour cream


1. Spray the tortilla with cooking spray on both sides and toast it in a small pan. Once cooked through and slightly browned, place aside and spread with refried beans.

2. Spray the pan with more cooking spray add your meat of choice and cook/reheat until crispy. Place meat on top of the refried beans.

3. Spray the pan with more cooking spray and scramble the eggs. Season with salt and pepper. Place on top of the meat.

4. Top with shredded cheese, salsa, guacamole and anything else you’d like!

Filed in Breakfast, Gluten Free, Mexican, Peanut Butterless, Vegetarian

20 Responses / Leave a comment »

  1. Shelby says:

    Looks delish! I love mexican food =)

  2. My favourite too! So simple yet so satisfying.

  3. Hayley says:

    I love bean dishes, and this looks incredible. Thanks for sharing Nick!

  4. That looks awesome!! I’ll add it to the list of breakfast foods to make this week while I’m off!

  5. Alison says:

    I think I’d skip the PB too, but chopped peanuts on top might taste good.

    I wonder if you could make pumpkin seed butter. Sounds more Mexican.

  6. lola says:

    thanks for the recipe. i just made huevos rancheros for the first time, but the recipe was very different than this. i’ll have to try this way too.

  7. Sagan says:

    Mmm yummy. I think I’d pass on the peanut butter for this one too.

  8. Marta says:

    Nick! Great Mexican breaky!
    ummm, I think I would add some peanut butter, that’s only because I’m not a huge salsa fan, so I’d be replacing one flavour witht he other. You must be having a busy blogging day :)

  9. Agree with you Nick, Mex cuisine is one of my favorites and love huevos rancheros.
    Anyway, I don’t know how will taste with PB ;-)
    I need to explore this unique taste on it!



  10. Hey Nick — I haven’t been here in ages and what do you know, you have a naturally gluten-free recipe served up! Thanks! I won’t have to do any substitutions, which makes it simple and good. You might try a tablespoon or so of PB mixed in with the pinto beans before you add them to the layers. Heat the beans and PB so it gets blended in. It might be good.


  11. I was gonna flip if I saw peanut butter in your recipe. I’m calm…

  12. Gina says:

    Considering all of the foods you HAVE incorporated peanut butter into, I would give it a try! However, since the dish calls for some work and several ingredients, it may be risky because if it tastes bad it would really be a shame!

  13. Lauren B says:

    What a comforting, healthy dish! Minus the tortillas, it’s low carb, too. That’s a beautiful photo, Nick! Did you get a new camera?

  14. Meg says:

    Looks absolutely delicious!

    Just a reminder to update your RSS for my new site:


  15. Looks delish. I’d have a big spoonful of PB for dessert. :)

  16. You’d dig living in Southern California, where Egg Burritos are daily morning fare :)

  17. Bren says:

    I’m with you on Mexican food being very accessible. nice looking open tacos… totally skip the PB!

  18. zoe says:

    This is awesome. I love love huevos rancheros! Ya, I would skip the peanut butter on this one too.

  19. Amy says:

    I made this this morning and it was awesome!! I didn’t have fresh cilantro so I added dry cilantro to the eggs before I cooked them, as well as some cumin. It was excellent. Hopefully next time I will have the fresh cheese.

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