Breakfast Tamales
Do you have leftover tamales? Turn them into breakfast tamales with a fried egg and salsa on top. It's one of the easiest ways to enjoy your leftovers without freezing them for later.
Servings: 1 serving
Calories: 163kcal
Ingredients
- 1 tamal, any filling (leftover, refrigerated)
- 1 Tablespoon butter or oil
- 1 egg, one per each tamal
- salsa, your choice (I like salsa verde)
- pickled jalapenos optional
- refried beans, optional, for serving
Instructions
- Unwrap the cooked, refrigerated tamal from its corn husk and place it on a hot pan. You can add a little oil if you'd like, but the fat from the tamal is usually enough. Cook on both sides until it begins to brown.
- Once you flip to the second side, push the tamal aside to make space for the egg. Melt a tablespoon of butter in the same pan and crack the egg in. Cook until the white is set but the yolk is still runny.
- Serve the egg over the tamal. Drizzle with salsa, add a spoonful of refried beans on the side if using, and serve immediately.
Video
Notes
**Please notice that the nutritional information is only for the egg and butter. The type of tamal, salsa, and any sides you add will vary, so the nutritional and caloric content will too.
Nutrition
Serving: 1servings | Calories: 163kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 153mg | Potassium: 64mg | Sugar: 0.2g | Vitamin A: 587IU | Calcium: 28mg | Iron: 1mg
