Get ready to transform your holiday breakfast from boring to breathtaking with this mouthwatering Mexican-inspired brunch that'll make your taste buds dance! Imagine a spread so vibrant and delicious that your guests will be talking about it for months - crispy chilaquiles, spiced pumpkin seed muffins, and a tofu scramble that even meat-lovers will crave. This isn't just a meal; it's a culinary journey through Mexico's most delectable breakfast traditions that will elevate your holiday gathering from ordinary to extraordinary!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 batch green chilaquiles
- 1 batch cinnamon pumpkin seed muffins
- 1 batch roasted red flannel hash
- 1 batch bell pepper mushroom and tofu scramble
- Fresh fruit for serving
- Mexican hot chocolate for serving
Instructions
- Preheat the oven to 375°F (190°C) and prepare all ingredients by washing, chopping, and measuring them precisely before beginning cooking.
- Start by preparing the cinnamon pumpkin seed muffins first. Mix dry ingredients in a large bowl, combining flour, ground cinnamon, baking powder, and a pinch of salt. In a separate bowl, whisk together eggs, milk, melted butter, and pumpkin puree.
- Fold wet and dry muffin ingredients together, being careful not to overmix. Gently fold in toasted pumpkin seeds. Pour batter into greased muffin tins and bake for 18-22 minutes until a toothpick comes out clean.
- While muffins are baking, prepare the roasted red flannel hash by dicing beets, potatoes, and onions. Toss with olive oil, salt, and pepper, then spread on a baking sheet and roast until vegetables are crispy and caramelized.
- For the bell pepper mushroom tofu scramble, press tofu to remove excess moisture. Crumble tofu into a hot skillet with olive oil, sautéing with diced bell peppers, sliced mushrooms, and your preferred Mexican spices like cumin and chili powder.
- Prepare green chilaquiles by frying corn tortilla chips and coating them with a vibrant green salsa made from roasted tomatillos, jalapeños, cilantro, and onions. Top with crumbled queso fresco.
- Brew Mexican hot chocolate by melting dark chocolate with cinnamon, a touch of cayenne, and warming milk. Whisk until frothy and rich.
- Plate all dishes attractively, garnishing with fresh cilantro, additional pumpkin seeds, and arrange fresh seasonal fruits around the plates.
- Serve immediately while all components are hot, allowing guests to mix and match different elements of the brunch.
Tips
- Mise en Place is Key: Prep all ingredients before starting to cook. This Mexican-inspired brunch has multiple components, so organization is crucial.
- Timing is Everything: Start with the muffins and hash, as they can stay warm while you prepare the other dishes.
- Don't Skip Tofu Pressing: For the perfect scramble, press tofu thoroughly to remove excess moisture, ensuring a crispy, flavorful result.
- Fresh is Best: Use freshly roasted tomatillos for the chilaquiles salsa and freshly ground spices for maximum flavor impact.
- Temperature Control: Keep dishes warm in a low-temperature oven (200°F) if preparing multiple components simultaneously.
- Presentation Matters: Garnish generously with fresh cilantro, extra pumpkin seeds, and colorful fruits to make the brunch visually stunning.
- Customize Spice Levels: Have extra hot sauce or jalapeños on the side for guests who love extra heat.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
