A Mexican Breakfast for the Holidays
Sturdiwheat Corn Cakes – A great alternative for breakfast – And so flexible. Corn cakes with chili. Corn cakes for breakfast with maple syrup. Corn cakes with guacamole. Corn Cakes as a side with almost anything. But more on that later.
Today, please take a look at this incredible breakfast using Sturdiwheat Corn Cakes! Use it for the Holidays or whenever you feel like having a special treat.
You will need:
Sturdiwheat Corn Cake Mix / water
Corn (Fresh, Frozen, or Canned) (Use paper towels to dry the corn)
Sweet Red Pepper, Poblano Pepper (or regular green pepper) Medium Dice
Salsa (Homemade or purchased), Sour Cream
Prepare a cup (or two, depending on how many people you are serving) of Sturdiwheat Corn Cake Mix as directed on the package. Add corn and peppers. Let sit for several minutes. Fry the corn cakes as you would a regular pancake. Place in the oven to hold while the eggs are prepared.
Baste eggs (or scramble, or fry).
Place Corn Cakes on a plate with two eggs, and dress with sour cream and salsa. Serve with salt, pepper, and your favorite hot sauce.