Breakfast After Dark Huevos Con Salsa de Maíz with ICBINB!

I was really inspired by this episode of Breakfast After Dark from I Can't Believe It's Not Butter!® breakfast burritos always intrigue me, but I'm not huge on burritos. When I brought that I wanted to make these up to my husband, we suggested we do a twist on it based on one of his favorite dishes, huevos rancheros. Except he wanted to switch out the ranchero sauce with a corn salsa. I was into this idea, so we used the instructions from this breakfast burrito recipe to get an idea of how to move forward. Here's our edited recipe.

Huevos Con Salsa de Maíz (Eggs With Corn Salsa) - 2 Servings

Heavily Adapted from Toasted Breakfast Burrito via I Can't Believe It's Not Butter! 

What You'll Need

1 1/2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
1 Small Can Diced Green Chile Peppers
1 Medium Red Onion, chopped
Seasoned Salt
Cayenne Pepper
Chile Pepper
2 Ears Fresh Corn (or 1/2 Cup Frozen Corn)
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Brown Sugar
4 eggs
2 Tablespoons Skim Milk
2 (6-in. ea.) fajita size tortillas
1 Spicy Sausage (Chorizo or similar)

To Make the Corn Salsa:

If you are going to use fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in medium nonstick skillet over medium-high heat and cook chopped red onion and green chile peppers until onions are soft and translucent, being careful not to burn. Add in the corn (removed from the cob if using fresh) and sprinkle with seasoned salt, cayenne pepper, and chile pepper to taste. Continue to cook for about 2 minutes, then add in the lime juice and brown sugar. Keep warm while you prepare the rest of your dish.

To make the eggs and tortillas : 

Wipe the skillet clean with paper towels. Melt remaining 1/2 tablespoon Spread over medium heat. Lay totrillas flat and flip once, until golden brown, about 2 minutes. Place on plate.

Combine eggs and skim milk in small bowl with whisk or fork. Sprinkle with seasoned salt and cayenne pepper, just a bit. Add eggs into skillet and stir until eggs are set. Remove eggs from skillet. Add half of the eggs atop 1 tortilla and the other half atop the other. Top with corn salsa and a few slices of spicy sausage or chorizo. We used local S. Clyde Weaver fresh spicy sausage and warmed it by cooking it in about another 1/2 Tablespoon of ICBINB! Spread in a smaller skillet while the eggs cooked. Also - my husband prepped his eggs by cooking them sunny side up, over hard. He prefers this!

And yum! A perfect springtime dish for Breakfast After Dark! Do you guys ever eat traditional 'breakfast' foods for dinner? What's your favorite?

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own. For more information, please visit the disclosure of this blog.