44 mexican egg recipes

Flourless chocolate cake made with 9 ounces of semi-sweet chocolate, 7 eggs, and butter. Dense, fudgy, and naturally gluten-free with just 5 ingredients.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

Empanadas, Latin American hand pies filled with seasoned ground beef, hard-boiled egg, raisins, and green olives, wrapped in flaky pastry. Fried or baked, perfect for parties and lunchboxes.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

Overnight breakfast casserole that transforms slider-style cheeseburgers into a savory egg bake with taco cheese, onions, and green peppers. Assemble at night, bake in the morning.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

French toast made with flour tortillas soaked in cinnamon-vanilla egg custard, pan-fried golden, and served with fresh strawberries, blueberries, and maple syrup.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.