Pepper Jack Huevos and Refried Beans

Family Favorites

By
@Quinnn

After vacationing in Mexico, I really missed all of the incredible food. This is the breakfast that I ate nearly every day that I was there.

Hearty and satisfying, it was perfect for an active day of hiking and water sports. Filling enough for a light lunch or supper. Quick and easy, too!

This recipe I found on the back of a package of pepper jack cheese.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

2
thick slices of bacon
4
large eggs
3/4
cup shredded pepper jack cheese, divided
1
cup canned refried beans
4
small (6 inch) corn or flour tortillas, warmed
pico de gallo, optional

Step-By-Step

1Cook bacon in a large skillet until crisp. Drain on paper toweling. Set aside. Pour off all but 2 tsp. bacon fat from skillet.
2Fry eggs in bacon fat, over easy or sunny side up, as desired. Warm refried beans and stir in 1/2 cup of pepper jack cheese. Divide warm bean/cheese mixture in center of 2 plates. Top with eggs and remaining 1/4 cup of cheese.
3Crumble bacon on top and serve with fresh pico de gallo. Warm tortillas, roll and serve on plate to scoop beans and eggs as you would toast.