Serving a traditional meal during the morning’s hustle and bustle is pretty much an impossible task. Now that the kids are back in school, our morning stress intensifies with the rush of having a hot and hearty meal on the kitchen table for breakfast.
September is National Breakfast month. A month dedicated to bring awareness of how important it is to arrive at school or work on a full stomach. Breakfast provides the energy you need to tackle the day, and for the kids, to perform their best.
Since chances are slim I will be hiring a personal chef any time soon, I must rely on quality products that can ease the morning routine. Products such as Cacique’s new line of authentic Mexican shredded cheeses and Sopes de la Casa are great time saving ingredients that can be transformed into a traditional breakfast or lunch that satisfies any appetite.
If you don’t have an extra 10 minutes to spare in the mornings, Sopes de la casa can be fried the night before and stored in a tightly sealed container or plastic bag. Simply reheat, top them with refried beans or scrambled eggs, or both and a sprinkle of shredded cheese.
Breakfast time doesn’t have to be rushed, dull and boring. Give the most important meal of the day a tasty upgrade with a touch of convenience your entire family will thank you for.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- Grapeseed oil for frying
- 1 (20 ounce) package Cacique® Sopes de la Casa (10 count)
- 5 eggs
- 1/3 cup milk
- 1/2 cup jarred cactus strips
- 1 1/2 cups refried beans, warmed
- 2/3 cup Cacique® Four Quesos Blend Shredded Cheese
- 1/3 cup Roma tomatoes, chopped
- 2/3 cup purple cabbage, shredded
HOW TO MAKE IT
- Pour about 1/2 inch of the grapeseed oil into a medium skillet. Heat over medium high heat. Carefully place the sope in the oil and fry on both sides for 2 minutes or until golden brown. Place in a paper-lined plate to drain excess oil. Repeat with the rest of the sopes.
- In a medium bowl beat eggs and milk together until thoroughly combined.
- In a separate medium skillet, heat 1 tablespoon oil over low medium heat. Pour in beaten eggs and milk mixture and cactus strips. Let the eggs set for one minute then fold in with a wood or silicone spatula. Do not over cook. Eggs should be fluffy.
- To assemble: Top sopes with refried beans, a sprinkle of Four Quesos Blend Shredded Cheese and scrambled eggs with cactus. Garnish with tomato and cabbage.
- Tip: Top your sopes with carne asada, roasted chicken or carne adobada for a mouthwatering lunch or dinner.