This sponsored post, Mexican Eggs Benedict, is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. #TysonlovesMom
I love to enjoy a delicious brunch with my family for Mother’s Day. The day seems so busy, but it’s always nice to prepare a nice meal to enjoy. I have 3 sisters and when we are all together, we like to take turns hosting a Mother’s Day meal. It’s so much fun because we can just relax and enjoy our time together.
Because I spent so many years living in Mexico, I love to change up some of my favorite recipes and give it a little bit of a Mexican twist. Eggs Benedict is always a popular brunch meal, but I don’t think you have ever made it this way.
More delicious breakfast recipes:
- Best Oatmeal – Peaches and Cream Baked Oatmeal
- Egg & Cheese Breakfast Recipe
- Keto Bacon, Egg, & Cheese Chaffles Recipe
- McDonald’s Pancake Recipe
- Fluffy Pancake without buttermilk
Click here for a printable shopping list and recipe and get ready to make your mom a meal she will be asking for – even when it’s not Mother’s Day!
Mexican Eggs Benedict (serves 4) Ingredients:
- 8 eggs
- 1 small red onion
- green onions
- 1 avocado
- 1 large tomato
- 1 package of Jimmy Dean® Regular Premium Pork Sausage, 16 oz.
- 4 Thomas’® The Original Nooks & Crannies English Muffins
- Cheese Sauce (recipe below)
Dice up the onion, avocado, green onions, and tomatoes and set aside.
While you are preparing the cheese sauce, you can also add the Jimmy Dean Regular Premium Pork Sausage to a large frying pan. Crumble it and cook completely.
Once the sausage and cheese sauce is finished cooking, start to toast up your English Muffins and cook your eggs. You want your eggs to be cooked over medium, so you still have a nice yolk to enjoy.
Assemble the Mexican Eggs Benedict: On a plate add the toasted Thomas’ English Muffins, top each side with an egg, cheese sauce, Jimmy Dean Sausage, and vegetables.
Serve and enjoy! This also tastes really good with a side of potatoes to help soak up all the yolk and extra cheese sauce.
- 1 cup milk
- 1 Tablespoon cornstarch
- 2 Tablespoons butter
- Salt & Pepper to taste
- 1 cup of Monterey Jack/Colby Jack shredded cheese
In a small saucepan, gradually stir cornstarch into milk until smooth. Add butter salt, and pepper, constantly stirring over medium heat until boiling. Let it boil for 1 minute to thicken.
Slowly add in the cheese and stir until smooth.
If possible, keep on the stove top on warm and stir it often as you are preparing the rest of the meal. If you like it extra cheesy, you can double this recipe.
If you want to make pancakes instead – you can make these fluffy pancakes and you don’t need any buttermilk!
I can find all my Mother’s Day supplies at Walmart. It’s easy to find all the ingredients I need, and I can also get my mom a gift and a card when I shop at Walmart. I can’t wait to make this again for our Mother’s Day brunch.