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Ingredients:

• For the Avocado Toast:

  • 4 slices of your favorite bread (sourdough or whole grain works well)

  • 2 ripe avocados

  • 1 small tomato, diced

  • 1/4 cup red onion, finely chopped

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 1 tablespoon lime juice

  • 1/4 cup crumbled queso fresco or feta cheese

  • Fresh cilantro for garnish (optional)

Instructions:

1. Dice the tomato and finely chop the red onion. If using queso fresco or feta, crumble it.

2. In a bowl, mash the avocados with lime juice and Casa de S.A. Tex-Mex Seasoning.

3. Toast the bread slices until golden brown.

4. Spread the avocado mixture evenly over the toasted bread. Top with diced tomatoes, red onions, and crumbled queso fresco or feta cheese.

5. Garnish with fresh cilantro if desired. Serve immediately and enjoy!

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Ingredients:

• For the Burritos:

  • 4 large flour tortillas

  • 4 large eggs

  • 1/2 cup milk

  • 1 cup shredded cheddar cheese

  • 1 cup cooked and crumbled chorizo (or bacon/sausage)

  • 1 cup diced potatoes (pre-cooked)

  • 1/2 cup diced bell peppers (any color)

  • 1/2 cup diced onions

  • 2 tablespoons Casa de S.A. Tex-Mex Seasoning

  • 2 tablespoons olive oil or butter

  • Salt and pepper to taste

• For Toppings:

  • Salsa or Pico de Gallo

  • Fresh cilantro, chopped

  • Sliced avocado or guacamole

  • Lime wedges

Instructions:

1. Dice the bell peppers and onions. Shred the cheddar cheese. If using chorizo, cook it in a skillet over medium heat until browned and cooked through. Drain excess fat if necessary.

2. In a large skillet, heat the olive oil or butter over medium heat. Add the diced bell peppers and onions. Sauté until tender, about 5-7 minutes.

3. In a bowl, whisk together the eggs, milk, and Casa de S.A. Tex-Mex Seasoning. Pour the egg mixture into the skillet with the cooked vegetables. Cook over medium heat, stirring gently until the eggs are fully scrambled and just set.

4. Stir in the cooked chorizo and shredded cheddar cheese. Continue to cook for 1-2 minutes until the cheese is melted and everything is well combined.

5. Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes.

6. Spoon the egg mixture evenly onto the warmed tortillas. Roll up the tortillas to enclose the filling.

7. Serve the breakfast burritos warm with your choice of salsa or Pico de Gallo, fresh cilantro, sliced avocado or guacamole, and a squeeze of lime juice.

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Ingredients:

• For the Casserole:

  • 6 large eggs

  • 1 cup milk

  • 1 cup shredded cheddar cheese

  • 1 cup cooked and crumbled breakfast sausage or chorizo

  • 1 cup frozen hash browns, thawed

  • 1/2 cup diced bell peppers (any color)

  • 1/2 cup diced onions

  • 1 can (10 oz) diced tomatoes with green chilies, drained

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • Salt and pepper to taste

  • 1 tablespoon olive oil or cooking spray

• For Garnish:

  • Fresh cilantro, chopped (optional)

  • Salsa or Pico de Gallo (optional)

Instructions:

1. Dice the bell peppers and onions. Drain the diced tomatoes with green chilies. If using sausage or chorizo, cook it in a skillet over medium heat until browned and cooked through. Drain excess fat if necessary.

2. Preheat your oven to 375°F and grease a 9x13 inch baking dish with olive oil or cooking spray.

3. In a large bowl, whisk together the eggs, milk, and Casa de S.A. Tex-Mex Seasoning. Stir in the shredded cheddar cheese, cooked sausage, thawed hash browns, diced bell peppers, diced onions, and drained diced tomatoes. Season with salt and pepper to taste.

4. Pour the egg mixture into the prepared baking dish and spread it evenly.

5. Bake for 30-35 minutes, or until the casserole is set in the center and golden brown on top.

6. Let the casserole cool slightly before cutting into squares. Garnish with fresh cilantro and serve with salsa or Pico de Gallo if desired.

7. Serve warm and enjoy a hearty Tex-Mex breakfast!

Feel free to adjust the seasoning and toppings to your taste.

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Ingredients:

• 2 cups diced potatoes
• 1/2 lb ground beef
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 large eggs
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced potatoes and cook until crispy and tender, about 10 minutes. Remove and set aside.
2. In the same skillet, add remaining olive oil and cook ground beef with Casa de S.A. seasoning until browned.
3. Add bell peppers, onions, and garlic to the beef, cooking until softened.
4. Stir in the cooked potatoes and mix well.
5. Make 4 small wells in the mixture and crack an egg into each well. Cover and cook until eggs are done to your liking.
6. Season with salt and pepper. Garnish with chopped cilantro if desired before serving.

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Ingredients:

• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup scrambled eggs (about 4 eggs)
• 1/2 cup cooked and crumbled breakfast sausage or bacon
• 1/2 cup diced tomatoes
• 1/4 cup chopped green onions
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• Salsa for serving (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Place one tortilla in the skillet.
2. Sprinkle half of the cheese on the tortilla, then top with scrambled eggs, sausage or bacon, diced tomatoes, and green onions.
3. Sprinkle with Casa de S.A. seasoning and top with remaining cheese and another tortilla.
4. Cook for 2-3 minutes per side, until tortillas are golden brown and cheese is melted.
5. Remove from skillet, cut into wedges, and serve with salsa if desired.

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Ingredients:

• 6 large eggs

• 1 tablespoon butter or oil

• 1/2 cup bell peppers, diced (any color)

• 1/2 cup onions, diced

• 1/2 cup cherry tomatoes, halved

• 1/2 cup cooked black beans (drained and rinsed if canned)

• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

• 2 tablespoons Casa de S.A. Tex-Mex Blend

• Salt and pepper, to taste

• 1/4 cup fresh cilantro, chopped (optional)

• Tortillas or toast, for serving

Instructions:

1. Heat the butter or oil in a large non-stick skillet over medium heat. Add the diced bell peppers and onions. Sauté until the vegetables are tender and starting to brown, about 5-6 minutes.

2. Stir in the cherry tomatoes and black beans. Cook for an additional 2 minutes until the tomatoes are slightly softened.

3. In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the vegetables. Let them cook undisturbed for a few moments until they start to set around the edges.

4. Sprinkle the Casa de S.A. Tex-Mex Blend over the eggs. Gently stir and scramble the eggs with the vegetables until the eggs are fully cooked and mixed with the spices. Add the shredded cheese during the last minute of cooking, allowing it to melt into the scramble.

5. Remove from heat and stir in the fresh cilantro, if using. Taste and adjust seasoning with additional salt and pepper if needed.

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Ingredients: 

• For the Tacos:

  • 8 small flour tortillas (or corn tortillas, if preferred)

  • 6 large eggs

  • 1/2 cup milk

  • 1 cup shredded cheddar cheese

  • 1 cup cooked bacon, sausage, or chorizo

  • 1/2 cup diced onion

  • 1/2 cup diced bell peppers (any color)

  • 2 tablespoons Casa de S.A. Tex-Mex Seasoning

  • 2 tablespoons olive oil or butter

  • Salt and pepper to taste

• For Toppings:

  • Salsa or Pico de Gallo

  • Fresh cilantro, chopped

  • Sliced avocado or guacamole

  • Lime wedges

Instructions:

1. Dice the onion and bell peppers. Shred the cheddar cheese. If using bacon, sausage, or chorizo, cook it in a skillet over medium heat until browned and cooked through. Drain excess fat if necessary.

2. In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion and bell peppers. Sauté until tender and slightly caramelized, about 5-7 minutes.

3. In a bowl, whisk together the eggs, milk, and Casa de S.A. Tex-Mex Seasoning. Pour the egg mixture into the skillet with the cooked vegetables. Cook over medium heat, stirring gently until the eggs are fully scrambled and just set.

4. Stir in the cooked bacon, sausage, or chorizo and shredded cheddar cheese. Continue to cook for 1-2 minutes until the cheese is melted and everything is well combined.

5. Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes.

6. Spoon the egg mixture evenly onto the warmed tortillas. Top with your choice of salsa or Pico de Gallo, fresh cilantro, sliced avocado or guacamole, and a squeeze of lime juice.

7. Serve your breakfast tacos warm and enjoy a taste of San Antonio with every bite!

Feel free to adjust the seasoning and toppings to your taste. 

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Ingredients:

• 8 corn tortillas, cut into triangles

• 2 tablespoons vegetable oil

• 1 cup salsa (red or green)

• 1/2 cup chicken or vegetable broth

• 2 tablespoons Casa de S.A. Tex-Mex Seasoning

• 4 large eggs

• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

• 1/4 cup chopped fresh cilantro

• 1 avocado, sliced

• 1/4 cup sour cream

• 1/4 cup sliced green onions (optional)

• Salt and pepper, to taste

Instructions:

1. Fry the Tortilla Chips:

   • Heat the vegetable oil in a large skillet over medium heat. Add the tortilla triangles and cook, turning occasionally, until crispy and golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

2. Prepare the Sauce:

   • In the same skillet, reduce the heat to medium-low and discard excess oil, leaving about 1 tablespoon. Add the salsa and chicken or vegetable broth to the skillet. Stir in the Casa de S.A. Tex-Mex Blend and bring to a simmer.

3. Combine Chips and Sauce:

   • Add the fried tortilla chips to the skillet and gently toss to coat with the sauce. Simmer for 2-3 minutes until the chips start to soften but are still a bit crispy.

4. Cook the Eggs:

   • While the chips are simmering, heat a non-stick pan over medium heat. Crack the eggs into the pan and cook to your desired doneness—sunny-side up or scrambled works great. Season with salt and pepper.

5. Add Cheese:

   • Sprinkle the shredded cheese over the chilaquiles in the skillet. Cover with a lid and cook for an additional 1-2 minutes, or until the cheese is melted.

6. Serve:

   • Divide the chilaquiles among plates. Top with the cooked eggs, avocado slices, and a dollop of sour cream. Garnish with chopped cilantro and sliced green onions if using.

7. Enjoy

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Ingredients:

For the Sauce:

• 2 tablespoons vegetable oil

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1 cup canned diced tomatoes (or fresh tomatoes, chopped)

• 1/2 cup tomato sauce

• 1 tablespoon Casa de S.A. Tex-Mex Seasoning

• Salt and pepper, to taste (if needed)

For the Huevos Rancheros:

• 4 large eggs

• 4 corn tortillas

• 1/2 cup cooked black beans (drained and rinsed if canned)

• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

• 1/4 cup fresh cilantro, chopped

• 1 avocado, sliced

• 1/4 cup sour cream

• 1 lime, cut into wedges (optional)

Instructions:

1. Prepare the Sauce:

   • Heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.

   • Add the diced tomatoes, tomato sauce, and Casa de S.A. Tex-Mex Blend. Bring the mixture to a simmer and let it cook for about 10 minutes, or until slightly thickened. Season with salt and pepper to taste. Set the sauce aside.

2. Cook the Tortillas:

   • In a separate skillet, heat a small amount of oil over medium heat. Lightly fry the corn tortillas until they are crispy but still pliable, about 1-2 minutes per side. Keep warm.

3. Cook the Eggs:

   • In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness—sunny-side up is traditional for huevos rancheros. Season with a pinch of salt and pepper.

4. Assemble the Huevos Rancheros:

   • Place a warm tortilla on each plate. Spread a portion of the black beans on top of each tortilla. Spoon some of the prepared sauce over the beans. Carefully place a cooked egg on top of the sauce.

5. Add Toppings:

   • Sprinkle shredded cheese over the eggs while still warm, allowing it to melt slightly. Top with chopped cilantro, avocado slices, and a dollop of sour cream.

6. Serve:

   • Serve your huevos rancheros with lime wedges on the side, if desired. Enjoy with extra tortillas or a side of your choice!

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Ingredients:

• For the Stuffed Peppers:

  • 4 bell peppers (any color)

  • 1 cup cooked quinoa or rice

  • 1 cup black beans (cooked)

  • 1/2 cup corn kernels (fresh or frozen)

  • 1/2 cup shredded Monterey Jack cheese

  • 2 large eggs

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 1 tablespoon olive oil

  • Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Ingredients:

   • Cut the tops off the bell peppers and remove the seeds and membranes.

   • If using quinoa or rice, cook according to package instructions.

2. Mix the Filling:

   • In a bowl, mix the cooked quinoa or rice, black beans, corn, and Casa de S.A. Tex-Mex Seasoning.

3. Stuff the Peppers:

   • Fill each pepper with the mixture. Make a small well in the center of each.

   • Crack an egg into each well and top with shredded cheese.

4. Bake the Peppers:

   • Preheat your oven to 375°F (190°C) and place the peppers in a baking dish.

   • Drizzle with olive oil.

   • Bake for 25-30 minutes, or until the eggs are set and the peppers are tender.

5. Garnish and Serve:

   • Garnish with fresh cilantro if desired.

   • Serve warm and enjoy!