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.
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.
Table of Contents
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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
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.
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.
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 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.
Once all your gorditas are ready:
- Set them aside.
- Cover them with a towel, or they will get cold.
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
The 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.
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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.
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Servings: 4 people
Calories: 239kcal
Ingredients
For Filling
- 1 32 oz container Eggbeaters Original
- 1 10 oz can RO*TEL Original Dieced Tomatoes and Green Chilies
- 1 tablespoon Parkay Squeeze
- ¼ onion diced
- 1 clove garlic finely diced
- 1 pinch ground cumin
- 1 pinch ground oregano
- 1 tablespoon salt
- ½ tspn ground pepper
For Gorditas
- 2 cups Masa Harina
- 1 to 1 ½ cups Warm Water add more if needed to combine
- 1 tablespoon 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.
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!
Yum! Love that you made your own dough! This looks amazing!
Thanks! Glad you enjoyed this
These look wonderful. My husband and we would be all over these! I especially love that you shared how to freeze them. I could make them on a Sunday night and freeze them for easy morning heat ups. Thanks!
That sounds perfect! Hope you try it
They look so delicious! I love gorditas, thanks for sharing some tips on how to freeze them.
Glad it was helpful! Hope you try it
I love brunch too! Especially now that I am working from home. I would definitely try this recipe and of course share some with my sister. Surely she’ll be surprised!
Breakfast gorditas are the best! Glad you liked them
Yum! Oh my goodness how delicious these gorditas look. I will make them for Sunday brunch!
Perfect for Sunday brunch!
I love having coffee in the quiet of the house in the morning. These look great, I will have to try making them. I like things that I can make several and keep frozen for a later date.
Then this recipe is perfect for you! Hope you try it