Mexi-Potato Breakfast Tostada With Bacon

Name: Mexi-Potato Breakfast Tostada With Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 slices bacon, chopped and cooked until crispy; 473 milliliters grated cheddar cheese, loosely packed; 1 leave cilantro (to garnish); 8 eggs; 59 milliliters sliced green onion; 1 teaspoons ground cumin; 473 milliliters Simply Potatoes Shredded Hash Browns; 1 teaspoons kosher salt; 59 milliliters diced red bell pepper

You can never have too many hor d'oeuvre recipes, so give Mexi-Potato Breakfast Tostada With Bacon a try. This gluten free recipe serves 4. One portion of this dish contains about 29g of protein, 32g of fat, and a total of 491 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up bell pepper, ground cumin, kosher salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Ingredients

Servings:

2slices

bacon, chopped and cooked until crispy 473milliliters

grated cheddar cheese, loosely packed 1leave

cilantro (to garnish)8

eggs 59milliliters

sliced green onion 1teaspoons

ground cumin 473milliliters

Simply Potatoes Shredded Hash Browns 1teaspoons

kosher salt 59milliliters

diced red bell pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.