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
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