Best 2 Tex Mex Breakfast Haystacks Recipes

**Tex-Mex Breakfast Haystacks: A Flavorful Fusion of Mexican and American Cuisines**

Indulge in a delightful culinary journey that harmoniously blends the vibrant flavors of Mexican and American cuisines with our Tex-Mex Breakfast Haystacks. These inventive and delectable stacks offer a symphony of textures and tastes that will tantalize your palate and kick-start your day with a burst of energy. From the crispy tortilla base to the fluffy scrambled eggs, zesty salsa, and creamy avocado slices, each layer is carefully crafted to deliver a perfect balance of flavors and textures. Dive into the classic Tex-Mex combination of seasoned ground beef and black beans, or explore variations such as veggie-packed haystacks with roasted bell peppers, mushrooms, and spinach. With easy-to-follow recipes for each variation, this article caters to diverse dietary preferences and culinary skills, ensuring a delightful breakfast experience for everyone. Whether you're a seasoned home cook or just starting your culinary adventures, these Tex-Mex Breakfast Haystacks are sure to become a staple in your morning routine.

Here are our top 2 tried and tested recipes!

BREAKFAST TEX MEX HAYSTACKS

Breakfast Tex Mex Haystacks image

Ready, Set, Cook! Special Edition Contest Entry: I love haystacks and wanted to make a fun Tex-Mex version for my family. These turned out great! Adding Panko crumbs and cheese to the hash browns before cooking gave them a wonderful golden brown color and texture. Yum. The presentation was top notch but they disappeared to quickly for anyone to notice but me!

Provided by dmr301cooks

Categories Breakfast

Time 30m

Yield 4 haystacks, 4 serving(s)

Number Of Ingredients 15

Ingredients

3 cups Simply Potatoes® Shredded Hash Browns
1/2 teaspoon salt
2 teaspoons cumin, divided
1/2 teaspoon chili powder
1/2 cup panko breadcrumbs
1/3 cup mexican cheese, shredded blend
3 tablespoons vegetable oil
1 tablespoon butter
4 eggs
2/3 cup sour cream
2 tablespoons cilantro
2 tablespoons sun-dried tomatoes, chopped
3 scallions, finely chopped
1/2 cup salsa
4 slices bacon, cooked

Steps:

Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.
Heat the oil in a large 10-12 inch skillet over medium heat until hot. Divide the potato mixture into 4 servings and drop into the hot oil. Cook 3 minutes on 1 side and turn each stack and continue to cook until golden on both sides. When done remove from oil and place on dish . Cover with foil.
Heat the butter in a non-stick skillet over low heat. . Add the eggs one at a time and cook 2-3 minutes and flip. They should be over easy.
While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.
When the eggs are done prepare each stack. Plate 1 haystack on a small dish, top with an egg , 2 tablespoons salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream garnished with the greens from the scallions. Yield: 4.

Nutrition Facts : Calories 413.7, Fat 33.4, SaturatedFat 12.6, Cholesterol 230.6, Sodium 945.7, Carbohydrate 16.2, Fiber 1.9, Sugar 4.8, Protein 13.4

TEX-MEX HAYSTACKS

Tex-Mex Haystacks image

This sounds and looks so yummy, I haven't made it yet. the Recipe comes from a weight-watchers 6 o'clock solutions magazine. Cook time does not include cooking time for rice.

Provided by Barb G.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can pinto beans, drained
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 (10 ounce) can preminum white chicken meat packed in water, drained
1 tablespoon chili powder
3 tablespoons tomato paste
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 cups cooked long-grain rice, cooked without salt or fat
1/2 cup shedded monterey jack cheese
1/4 cup thinly sliced green onion
tortilla chips

Steps:

Combine first 7 ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer 10 minutes or until thick, stirring occasionally.
Spoon rice onto a serving platter.
Top with chicken mixture, shedded cheese and sliced green onions.
Arrange tortilla chips around outside of platter.
Serve.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use fresh ingredients: The fresher your ingredients, the better your breakfast haystacks will taste. If possible, use organic or locally-sourced ingredients.
Don't overcook the eggs: The eggs in your breakfast haystacks should be cooked through but still slightly runny. Overcooked eggs will be tough and rubbery.
Use a variety of toppings: The possibilities are endless when it comes to toppings for your breakfast haystacks. Get creative and use whatever you like. Some popular options include salsa, guacamole, sour cream, cheese, and hot sauce.
Serve immediately: Breakfast haystacks are best enjoyed fresh out of the oven. If you need to make them ahead of time, you can prepare the components in advance and assemble them just before serving.

Conclusion:

Breakfast haystacks are a delicious and easy-to-make breakfast that can be enjoyed by people of all ages. They are a great way to use up leftover ingredients, and they can be customized to your liking. Whether you like your breakfast haystacks simple or loaded with toppings, they are sure to be a hit.