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    Home » Recipes » Breakfast Gorditas (with freezer instructions)

    Breakfast Gorditas (with freezer instructions)

    Last Updated November 9, 2022. Originally Posted April 16, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Brunch just got better with Breakfast Gorditas. It’s a delightful way to start the day. Ready in no time and full of deliciousness that the entire family will love.
    Jump to Recipe Print Recipe
    Brunch just got better with Breakfast Gorditas. It’s a delightful way to start the day. Ready in no time and full of deliciousness that the entire family will love. (with Freezer Instructions) By Mama Maggie's Kitchen
    Two breakfast gorditas on a decorative Mexican clay plate. Who doesn’t love brunch? I love waking up late, drinking some coffee while the house is quiet, then whipping up something yummy. These quick and delicious Breakfast Gorditas were born one day when I had leftover gorditas. Here’s the thing about brunch: It may be something special, but it doesn’t mean you have to slave in the kitchen for hours. Masa harina spread out with a package of Maseca on top.

    How to Make Breakfast Gorditas

    The trick to making a quick and easy Mexican Easter brunch is getting a little help where you can. For example..
    • Eggbeaters (or something similar)
    • Canned Diced Tomatoes and Green Chilies
    • Spray butter or spray oil for cooking
    You can get all of these ingredients at any local grocery store. Two pictures side by side. One shows water pouring into the masa harina mixture. The other pictures shows a dough of masa. Usually, in Mexico, you see gorditas stuffed with Chorizo con Papas or Mexican Picadillo. Lunch is great, but we’re talking brunch. Why not have them for a Mexican breakfast? They make a great idea for a Mexican Easter Brunch. You can buy them pre-made, but to make them from scratch is ridiculously easy. Only three ingredients to make gorditas: Masa Harina, water, and salt.
    • Mix all the gorditas ingredients together
    • Make a ball of masa
    • Cover and let rest for 5 minutes.
    A collage showing how to shape gorditas. Shape the gorditas and heat them on a griddle. Tell me that wasn’t easy? There was a place in Mexico City that made Fried Gorditas. They were insanely good. If you’re not into making homemade gorditas, you can always ditch the gorditas and use tortillas instead. FYI, you’d be making breakfast tacos instead. A hand pouring the tomatoes from a Ro*tel can into a skillet. Time to get the ingredients for the filling together.
    • In a large skillet, add the butter and diced onion. Cook for 1 minute.
    • Add the can of tomatoes and green chilies. Cook for 3 minutes.
    The butter adds a rich and yummy taste. When you’re making brunch for a lot of people, you want to make sure you don’t make the dish too spicy. That’s why the can of tomatoes is perfect. It adds a nice zest from the chilies. Hand holding a container of egg beaters. The egg-cellent thing about Eggbeaters is that there is no cracking eggs and beating eggs. It’s the equivalent of 7 large eggs all in one carton. It’s pour and go. Less dishes to wash and a big time saver. LOVE ALL OF THAT! I’m all about easy cooking with big flavors. Eggs and tomatoes cooking in a black iron skillet. Once all your gorditas are ready:
    • Set them aside.
    • Cover them with a towel, or they will get cold.
    Individually slice them in half, leaving the end intact. This would also be a good time to call the family to the table. A hand holding a gordita open exposing the center. If your family takes its time getting to the table like mine, cover them with a towel, until everyone is at the table. • Stuff the gorditas with the egg mixture. Since you eat gorditas with your hands, be sure to serve with plenty of napkins. A good side dish for this would be Refried Beans, and since it’s a Mexican Easter brunch, why not make Café de Olla. YUM! Optional Toppings for your Breakfast Gorditas:
    • Queso Fresco
    • Cilantro
    • Salsa Verde
    • Pickled Jalapeños
    • Guacamole
    • Avocado slices
    Brunch just got better with Breakfast Gorditas. It’s a delightful way to start the day. Ready in no time and full of deliciousness that the entire family will love. (with Freezer Instructions) By Mama Maggie's KitchenThe other thing you can do to make this easy Mexican brunch go faster is to make the gorditas ahead of time.

    How to Freeze Gorditas

    • Once you have made the gorditas, let them cool completely
    • Place in a freezable plastic bag.
    • Remove as much of the air from the bag as possbile.
    • Place in the freezer.
    Frozen gorditas will last up to 3-4 months. Gorditas in the fridge will last up to 7 days. Note: I do not recommend stuffing the gorditas before freezing. The moisture will cause them to crumble.

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    Two breakfast gorditas on a decorative Mexican clay plate.

    Breakfast Gorditas

    Brunch just got better with Breakfast Gorditas. It’s a delightful way to start the day. Ready in no time and full of deliciousness that the entire family will love.
    4.86 from 21 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 16 minutes
    Cook Time: 14 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 239kcal
    Author: Maggie Unzueta

    Ingredients

    For Filling

    • 1 32 oz container Eggbeaters Original
    • 1 10 oz can RO*TEL Original Dieced Tomatoes and Green Chilies
    • 1 tbsp Parkay Squeeze
    • 1/4 onion diced
    • 1 clove garlic finely diced
    • 1 pinch ground cumin
    • 1 pinch ground oregano
    • 1 tbsp salt
    • 1/2 tspn ground pepper

    For Gorditas

    • 2 cups Masa Harina
    • 1 to 1 1/2 cups Warm Water add more if needed to combine
    • 1 tbsp salt

    Instructions

    For the Gorditas

    • In a large bowl, mix the masa harina, salt, and slowly add the warm water until you form a small dough.
    • Cover and set aside for 5 minutes.
    • With your hands, form 6 thick gorditas (about 6-inches in diameter).
      If the sides of the gorditas crack, add water to smooth them out.
    • Heat on a griddle for 5 minutes on each side.
    • Once they are fully cooked, cover with a towel to keep warm.

    For the Filling

    • Add the Parkay and onion to a large skillet.
    • Cook for 1 minute
    • Add the can of RO*TEL and garlic.
    • Cook for 3-4 minutes.
    • Add the entire container of Eggbeaters, cumin, oregano, salt, and pepper.
    • Stir occasionally for 4-5 minutes, or until eggs are fully cooked.

    To Assemble Breakfast Gorditas:

    • With a knife, cut the gorditas in half, leaving the end intact.
    • Stuff with the egg mixture.
    • Top with queso fresco, cilantro, and salsa.

    Notes

    • Mix all the gorditas ingredients together
    • Make a ball of masa
    • Cover and let rest for 5 minutes.
    You can always ditch the gorditas and use tortillas instead. FYI, you’d be making breakfast tacos instead.

    Nutrition

    Calories: 239kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 3526mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 5mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Breakfast, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. NICOLE HOOD

      March 29, 2021 at 10:54 pm

      Yum! Love that you made your own dough! This looks amazing!

      Reply
      • Maggie U

        March 30, 2021 at 1:02 pm

        Thanks! Glad you enjoyed this

        Reply
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