Birria For Breakfast? Really?
Yes, really! Sometimes, you just can’t wait for lunchtime or dinnertime to get your birria fix. For those of you who can relate to this, don’t worry, we’ve got you covered.
If you don’t know what birria is, we recommend you read this article. It’s a quick read, and it will give you some background on birria and it will give you some insight into our website.
You will need to make a base birria recipe first in order to use the birria protein of your choice in this omelet, so make sure you visit one of those recipe pages as well!
We’re going to show you how to make fluffy, golden omelet with the bold and rich flavors of birria with consommé inside. Add in some onions, cilantro, lime and, optionally, cheese, and you have yourself a breakfast that might just double as lunch.
The portion size we will use for this omelet is 2 eggs per serving, but you are welcome to modify it to make a bigger or smaller omelet. Just modify the other ingredients proportionally.
We welcome your comments and feedback, so feel free to let us know what you think of this recipe. If you made it, we’d love to know how it turned out!
- Non-stick pan or griddle
- 2 Ea Large Whole Eggs or 4 Egg Whites
- 1/4 Tsp Salt
- 1/8 Tsp Ground Pepper
- 1/2 Tsp Dried Oregano (Mexican Oregano Is Recommended)
- 1/2 Tsp Ancho Chili Powder (Optional)
- 1 Tsp Minced Garlic (Optional, But Recommended)
- 1 Tbsp Whole Or 2% Milk
- 1 Tsp Butter
- 1 Tsp Olive Oil
- 2 Oz Cooked Birria Filling Of Your Choice You can use a meat birria filling or you can make it veggie by using a veggie birria filling.
- 1/4 Cup Chihuahua or Other Mexican cheese
- 1 Small Raw or Grilled Onion, Diced
- 1 Tbsp Fresh Cilantro, Chopped
- 1 Lime, Quartered
- 1 to 2 Tbsp Cooked Birria Consommé (Optional)
- Crack open eggs into large bowl.
- Add salt, pepper, oregano, milk, garlic (optional) and ancho chili powder (optional), into the bowl with the eggs.
- Whisk eggs until mixed thoroughly.
Cooking The Omelet
- Heat frying pan or griddle on medium heat.
- Add butter and olive oil to pan.
- Once butter is melted, add the egg mixture into the pan.
- Rotate pan around so eggs are evenly distributed in the pan. This is an important part of cooking it to the right consistency.
- When bottom of eggs firm and cooked, carefully flip over using a spatula.
- Turn heat to low.
- Add birria meat, 1 to 2 Tbsp of consommé (optional), cheese, onions, cilantro, and a splash of lime to the eggs.
- Using a spatula, carefully fold eggs in half and remove from heat.
- (Optional) Serve with a side of birria consommé for dipping into before each bite.
- The birria filling must be cooked before using in this recipe.
- You can use any shredded cheese, but chihuahua or another Mexican cheese blend works best.
- If it’s difficult to flip the omelet, you can cook it a little longer on one side until the top contains no runny parts, and then add filling without flipping.
- You can use raw, grilled, or no onions, depending on your personal taste.