Mexican Breakfast Pasta Recipe

ByFrancis Mead

Breakfast often makes me think of needing something substantial and satisfying to kick off my day. This Mexican Breakfast Pasta fits that bill perfectly.

It takes the classic breakfast essentials and adds an exuberant dose of Mexican flavor, making it a dish unlike anything else in my morning routine. I love starting with 8 ounces of spaghetti cooked al dente, which creates a vessel that beautifully absorbs all the yummy flavors of the sauce.

Speaking of sauce, it’s really just eggs. I know it sounds basic, but the combination of eggs with fine cheese results in a creamy, luxurious sauce that clings to the noodles.

And then there are chorizo and chipotle—that’s another level of sauce. Besides the nutrition and taste of this unconventional breakfast, I love its versatility as a canvas for whatever and however many flavors I want to add.

The base is just good protein. Mix in any vegetables you like or have on hand.

You can’t go wrong. Avocados are always a good call; they elevate this dish in so many ways.

If you want to sub in any kind of leftover cooked meat, pasta, or grain, you can do that, too. Not just a recipe, this pasta also reads as an experience that shouldn’t be missed if you have even 30 minutes to whip something up.

Ingredients photo for Mexican Breakfast Pasta Recipe

Ingredients

Ingredients photo for Mexican Breakfast Pasta Recipe

Spaghetti: A carbohydrate-rich food, supplying energy and a pleasantly filling foundation.

Chorizo: A smoky-flavored fusion of protein and spices.

Eggs: Rich in protein and good fats that provide a creamy mouthfeel.

Red bell pepper: Contains a wealth of vitamin A and vitamin C, and contributes delicious sweetness and color.

Source of healthy fats and fiber, the avocado offers creaminess.

Cilantro: Fresh herb that enhances flavor with citrus-like notes.

Lime: Supplies the dish with an acid component and a zesty finish.

Ingredient Quantities

  • 8 ounces of spaghetti or your choice of pasta
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 cup cooked chorizo, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon ground cumin
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • Sour cream, for serving (optional)
  • Hot sauce, for serving (optional)

Instructions

1. Prepare the pasta as directed on the package until it is al dente. Drain the pasta and put it to the side.

2. In a bowl of medium size, whisk the eggs, milk, salt, and black pepper together until they are well combined. Set aside.

3. In a large skillet, over medium heat, warm the olive oil. Add the diced onion and red bell pepper, and sauté until the onion is translucent and the peppers are soft—about 5 minutes.

4. To the cooked chorizo in the skillet, add the next ingredients, stirring well and cooking for another 2-3 minutes to combine them nicely and heat everything through.

5. Combine the cherry tomatoes and ground cumin. Stir to mix and cook for another 2 minutes. Let the tomatoes mingle with the dish.

6. Lower the heat and pour the egg mixture into the skillet, stirring all the while to keep the eggs from setting too quickly and to ensure they cook evenly. Cook until the mixture is set but still soft. This should take around 3-4 minutes.

7. Add the pasta, which has been cooked, to the skillet, and toss gently so that everything is combined evenly.

8. Scatter the shreds of cheddar cheese over the pasta and keep stirring until the cheese is melted and mixed in.

9. Take it off the heat and dress it up with chopped cilantro and avocado slices.

10. Accompany the Mexican breakfast pasta with lime wedges, and serve it with sour cream and hot sauce to add another level of flavor.

Equipment Needed

1. Pot large
2. Strainer
3. Mixing bowl, medium
4. Beat
5. Vast frying pan
6. Spoon or spatula made of wood
7. Cutting tool
8. Chopping board
9. Cups for measuring
10. Spoons for measurement

FAQ

  • Can I use a different type of pasta?Indeed, any pasta you prefer will yield excellent results in this dish. For a different textural experience, consider using fusilli or penne.
  • What can I use instead of chorizo?You can use any other type of sausage or even crumbled bacon for a similarly smoky flavor if chorizo is unavailable.
  • Can I make this recipe vegetarian?Certainly! Just leave out the chorizo and think about putting in black beans or sliced mushrooms. They’ll add protein and flavor!
  • How can I make this dish spicier?To amp up the heat, you can add sliced jalapeños or a dash of cayenne pepper while you’re sautéing the vegetables.
  • Can I prepare the ingredients ahead of time?Absolutely, you can pre-cook the chorizo and chop the veggies to save time while finishing this dish.
  • Is there a substitute for cilantro?If cilantro isn’t your favorite, try replacing it with fresh parsley or do without it entirely.
  • How should I store leftovers?Keep any remaining food in an airtight container and place it in the refrigerator. It will be safe there for up to 3 days. Reheat on the stovetop or in the microwave when you’re ready to enjoy it again.

Substitutions and Variations

Spaghetti: Replace with any kind of pasta you prefer, such as fettuccine, linguine, or even a gluten-free pasta.
Chorizo: For a meat-free option, use Italian sausage (fully cooked) or vegetarian chorizo in lieu of chorizo.
Cheddar cheese: Use Monterey Jack or a Mexican cheese blend for a distinct flavor profile.
Red bell pepper: Replace with green or yellow bell peppers for a different degree of sweetness and a different color.
Cilantro: If you prefer, substitute with parsley, or for a similar flavor profile, use coriander leaves.