Mexican Biscuits and Gravy is a creative and entertaining breakfast. Bacon enchilada sauce drenched over freshly baked biscuits, eggs, and cool queso fresco. This is the breakfast you need to make every weekend.
Vacation to Cape May is just 10 days away.
Right now, I’m in that magical dreamy phase that happens right before a vacation. Anticipating the getaway, the break from monotony and work that seems to reinvigorate you allowing you to “life” again, the excited planning of where and what to eat while we’re in town. That’s where I am right now. 10 days of daydreaming about the beach, about having that ice cold beer with snacks about 1pm, and about sitting outside late at night watching the stars and hearing the waves crashing on the beach with a cool refreshing air on my face.
Cape May has always been a special place for me. It’s where we vacationed as kids, so many hilarious inside jokes with my brothers were made there. And now, being able to start new traditions with my husband and daughter there is incredibly special. My goal is we vacation there every year, form memories, and hopefully one day Lilly will be looking forward to our Cape May vacation just as much as I am.
This right here, this Mexican Biscuits and Gravy, is going to change your breakfast game forever.
I promise, I’m not being dramatic. Eat these once and you’re going to wonder why you haven’t been eating this every weekend. Mexican Biscuits and Gravy uses a bacon enchilada sauce smothered over fresh biscuits then topped with eggs and tons of cool queso fresco. This is the breakfast you need. This is the breakfast your weekends have been missing.
That enchilada sauce has tons of pieces of crispy bacon. The flavor of salty bacon with seasoned crushed tomatoes will be something you’ll want every weekend! Mexican Biscuits and Gravy are here to stay.
For the Biscuits
-2 cups flour
-1 teaspoon sugar
-1 tablespoon baking powder
-1 teaspoon salt
-8 tablespoons butter, cubed
-3/4 cup milk
-6 slices of bacon
-15oz can crushed tomatoes
-1 teaspoon garlic powder
-1/2 tablespoon onion powder
-1 teaspoon cumin
-1/4 teaspoon salt
-1 cup water
-4-6 eggs (depends on how many servings you want)
-Queso Fresco for topping
1. Prepare biscuits, heat oven to 425. In a large bowl, combine the flour, sugar, baking powder and salt. Cut butter into the mixture using a biscuit cutter or large fork until it looks like cornmeal. Make a well in the middle of the flour mix and slowly add the milk into the middle. Flour your hands a bit and knead dough with your fingers. Lightly flour your counter and roll dough onto surface to desired thickness. Cut biscuits with a small biscuit cutter. (You can use a round cookie cutter too. I actually have neither so just used a knife to cut out circles). Place on a baking sheet and bake for 15 minutes.
2. Using kitchen shears or a sharp knife, cut/dice the raw bacon in to small pieces. Heat a medium pan over medium heat and add the bacon pieces. Cook for 10 minutes until crispy. Then spoon onto a plate lined with a paper towel and wipe clean the pan since you will use it to make the sauce.
3. To make the sauce, pour the crushed tomatoes into a the sauce pan over medium heat, add the garlic powder, onion powder, cumin, salt, and 1/2 cup of the water. Simmer for 10 minutes.
4. While the sauce is simmering, cook your eggs in a separate pan, I prefer for this receipt anything from over easy to over hard. I do not recommend scrambled.
5. After the sauce has simmered for 10 minutes, add the bacon pieces to the sauce and the remaining 1/2 cup of water. Stir until everything is combined.
6. To serve, cut open the biscuits. and place the biscuits halves on a plate, top each biscuit half with an egg, then generously cover with the bacon enchilada sauce. Lastly, crumble as much queso fresco as you want over top. I like a lot so don’t be shy to be very generous with this!