Breakfast Tamales with Eggs
Breakfast Tamales with Eggs is a quick and satisfying Mexican-inspired morning meal that comes together in just 17 minutes. Pre-made or leftover tamales are pan-fried in butter until golden and slightly crispy on the outside, then served alongside soft, fluffy scrambled eggs with salsa and sour cream. It is one of the most flavorful and effortless breakfasts you can make when you have tamales on hand.
Equipment
- Large nonstick skillet or cast iron skillet For pan-frying the tamales
- Medium nonstick skillet For scrambling the eggs
- Mixing bowl For whisking the eggs
- Fork or whisk For beating the eggs
- Silicone spatula or tongs For flipping tamales and folding eggs
- Serving plates
Ingredients
For the Tamales and Eggs
- 4 pre-made tamales corn husk or banana leaf wrapped, any savory filling; store-bought, homemade, or leftover
- 4 large eggs
- 2 tablespoons butter 28g; divided — 1 tbsp for tamales, 1 tbsp for eggs
- salt to taste
- black pepper freshly cracked, to taste
For Serving
- salsa roja or salsa verde store-bought or homemade; use as much or as little as you like
- sour cream or substitute crema mexicana
Instructions
- Remove the tamales from the refrigerator and let them sit at room temperature for 5 minutes. Carefully peel back and discard the corn husks or banana leaves from each tamale.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the unwrapped tamales and cook for 3 to 4 minutes per side until golden and slightly crispy. Remove from heat and set aside on serving plates.
- Crack all 4 eggs into a mixing bowl, add a pinch of salt and black pepper, and beat with a fork or whisk for about 30 seconds until fully combined with no streaks of white remaining.
- Melt the remaining 1 tablespoon of butter in a medium nonstick skillet over low heat. Pour in the beaten eggs and gently fold with a silicone spatula every 10 to 15 seconds until just set and slightly shiny, about 2 to 3 minutes. Remove from heat immediately.
- Place 2 pan-fried tamales on each plate and spoon the scrambled eggs alongside. Top with salsa roja or salsa verde and a dollop of sour cream. Serve immediately.
Notes
- Day-old refrigerated tamales fry up better than freshly made ones because the masa is firmer and holds together in the pan.
- If your tamales are very cold from the fridge, microwave them for 30 seconds before pan-frying to prevent them from cracking or breaking apart.
- Do not flip the tamales too early. If they feel like they are sticking, let them cook another 30 to 60 seconds and they will release naturally once the crust forms.
- Cook the scrambled eggs on low heat and pull them off the stove when they still look slightly underdone. Residual heat finishes them perfectly without making them rubbery.
- For extra-crispy tamales, slice them in half lengthwise before frying. This exposes more surface area to the butter.
- Salsa verde pairs especially well with chicken or cheese tamales. Salsa roja is a great match for pork or beef tamales.
- To make this dairy-free, substitute butter with avocado oil or a neutral cooking oil. The result will be slightly less rich but still delicious.
- Leftover fried tamales can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter over medium heat for 2 to 3 minutes per side.
- Do not freeze cooked scrambled eggs as the texture becomes watery and unpleasant after thawing. Uncooked tamales can be frozen for up to 3 months before frying.
- For a heartier version, add cooked chorizo directly into the scrambled eggs or serve as a side to the tamales and eggs.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 35gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 380mgSodium: 680mgPotassium: 220mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 6mgCalcium: 8mgIron: 12mg
Tried this recipe?Let us know how it was!