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from Food & Wine

Chilaquiles with Pasilla Salsa & Hen-of-the-Woods Mushrooms

In Mexico, cooks serve this quick casserole of fried tortillas and salsa as a brunch dish with eggs. Alex Stupak omits the eggs and instead combines hen-of-the-woods mushrooms with a spicy, rich salsa made from pasilla chiles, resulting in a light but satisfying vegetarian main course. Plus: More Brunch Recipes

from Food & Wine

Mexican Eggs in Purgatory

This one-skillet breakfast dish superbly combines eggs, bacon and cheese in a super-fresh-and-tangy tomatillo sauce.

from BuzzFeed

23 Breakfasts That Might Actually Save Your Life

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from Epicurious

Baked Eggs with Merguez Sausage, Tomatoes, and Smoky Paprika

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

from keviniscooking.com

Easy Blender Hollandaise Sauce

This is perfect when crunched for time and in need of a quick, yet deliciously rich sauce. This is great for Eggs Benedict, over asparagus or any vegetable dish really. I use it often over grilled salmon, shrimp, or as a dipping sauce for artichokes. It’s so versatile and is the basis for a Bearnaise sauce. BUT if you have the time, please make it by whisking in a bowl over a hot water bath. It’s so much better and you don’t lose as much from in a blender.

from Food52

Migas

Literally, crumbs or scraps, migas are the genius breakfast of some Mexican brainiacs disguising chips and salsa into a delicious breakfast. Migas are a great use of the bottom of the tortilla chip bag or some stale crumbs that you found in the back of your cupboard hidden behind the seven pound bag of chocolate chips. Migas are a Texas staple and one of the amazing foods that have become necessities since I became a resident of this great state.

from Bon Appetit

Our Best Camping Recipes - Bon Appétit Recipe