Breakfast tamales make mornings extra delicious!
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Tamales are usually made in large batches, resulting in a large amount of leftovers.
They are stored either in the fridge or the freezer and to be eaten later in the week or year.
But, did you know you can also enjoy them for breakfast? Let me show you how!
Next time you make homemade tamales, try my famous Masa for Tamales recipe!
Table of Contents
🍳 Ingredients
- Leftover tamales
- Oil
- Eggs
That’s pretty much it. Very simple!
My favorite tamales to eat with eggs – Red Pork Tamales. Beef, chicken, pork, or cheese are all good options.
Use only savory tamales, not sweet. Tamales dulces or Tamales de Fresa do not work here.
🔥 How To Reheat Tamales
Frozen Tamales
I highly recommend steaming frozen tamales for 20 minutes in a steamer pot.
Cooking frozen tamales on a griddle takes longer.
An advantage of steaming in the steamer pot is that you can steam several tamales instead of just a few as on the griddle.
On a griddle
- Take unwrapped tamales and heat them up on a hot griddle. Cook on both sides until heated through.
- The corn husks will get a little dark from the heat, but the tamal will be fine inside.
- You can also remove the corn husks and heat without. Either way works. The outside will get a little crispy and delicious.
In the Microwave
- Place fresh or thawed from frozen tamales on a microwave-safe plate and heat for 2 ½ minutes, up to 3 minutes.
- Heat oil.
- Add the eggs to the skillet.
Cook until the white is fully cooked, and the yellow is still runny.
I find that adding a lid to the skillet, even for just 1 minute while the eggs are cooking, helps in cooking the egg white.
- Serve the eggs next to the tamales.
- Add your favorite salsa and enjoy immediately.
🍴 Side Dishes
Breakfast is ready, but what do you serve with tamales? I’ve got you covered!
- Frijoles de la Olla (pinto beans) are very common.
- You can’t forget a good salsa. I used taqueria-style salsa serrano in the pictures.
- Personally, I love Mexican pickled carrots and pickled jalapenos.
- For drinks, it is very typical to drink champurrado, Ponche Mexicano, or Atole de Avena with tamales.
🫔 More Tamales Recipes
- Green Chicken Tamales
- Tamales de Rajas con Queso
- Instant Pot Chicken Tamales
- Red Beef Tamales
- Chicken Mole Tamales
- Instant Pot Pork Tamales
- Birria Tamales
Add a runny egg on top of leftover tamales and finish off with some salsa for a meal that’s packed with flavor and super satisfying.
These breakfast tamales are the perfect way to make the most of leftovers while enjoying a hearty start to the day.
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Breakfast Tamales
Ingredients
- 2 tablespoon olive oil
- 4 eggs
- 4 tamales (leftovers)
- water (if steaming)
Instructions
For the Eggs:
- Heat the oil.
- Crack the eggs and place in the skillet.
- Place a lid on the skillet for 1 minute to firm up the egg whites.
- Once the egg whites are cooked and the yolk is still runny, they are ready.
Reheating Tamales By Steaming:
- Add water to a steamer pot.
- (Depending on your pot. There should be a line indicating the max water level).
- (Or add 4 cups water and place the steamer insert to a pot).
- Place frozen tamales inside a steamer pot.
- Steam for 20 minutes.
Reheating Tamales On The Griddle:
- Take unwrapped tamales and heat them up.
- Cook on both sides until heated through. About 5 minutes on each side.
- The corn husks will get dark from the heat. Don't worry. The tamal will be safe inside.
- OR, unwrap the tamales and place directly on the griddle.
- The outside will get crispy. Be careful not to burn.
Reheating Tamales In the Microwave:
- Place fresh or thawed from frozen tamales on a microwave-safe plate and heat for 2 ½ minutes, up to 3 minutes.
To Assemble:
- Take your reheated tamales and place them on a plate.
- Serve the eggs next to the tamales along with your favorite salsa and enjoy!
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