Description
This carnitas breakfast recipe is a bold and savory way to start the day, featuring crispy pork carnitas, scrambled or fried eggs, and fresh toppings perfect in a bowl or wrapped in a tortilla.
Ingredients
Scale
- 1 cup cooked carnitas (leftover or store-bought)
- 4 large eggs
- 1 tablespoon butter or oil
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or queso fresco)
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- 1/4 cup salsa or pico de gallo
- Optional: warm tortillas for serving
Instructions
- 1. Heat a skillet over medium-high heat and add the carnitas. Cook for 5–7 minutes until heated through and slightly crispy. Set aside.
- 2. In a bowl, whisk the eggs with salt and pepper.
- 3. In the same skillet, lower heat to medium and add butter or oil.
- 4. Pour in eggs and scramble gently until just set, or cook sunny-side-up or fried to preference.
- 5. Assemble carnitas and eggs in a bowl or on a plate. Top with cheese, avocado, cilantro, and salsa.
- 6. Serve with warm tortillas if desired, or enjoy as a breakfast bowl.
Notes
- Customize with hot sauce, sautéed onions, or beans.
- Great use for leftover pork carnitas from dinner.
- Double the recipe for meal prep or a hearty weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 330mg
Keywords: carnitas breakfast, eggs and pork, breakfast bowl, Mexican breakfast