Mayan Beach Garden Resort
Sample Breakfast, Lunch and Dinner menus served at Mayan Beach Garden

Recipes > Breakfast recipes from Mayan Beach Garden Restaurant and B&B

Spinach/Chaya Cilantro Omelet

1/2 10-ounce package frozen spinach -- cooked and drained well OR 2/3 cup chopped Chaya (this is what we use)
4 ounces cream cheese -- diced
1 clove garlic -- minced
1/2 teaspoon salt
1 pinch pepper
1 tablespoon chopped cilantro
1/2 cup shredded jack cheese (we use Manchego)
10 large Eggs, beaten

Directions: Preheat oven to 350º. Grease 8 individual baking dishes or ramekins. Combine all ingredients and divide between dishes. Bake 20 minutes or until center is solid and puffy.

Servings: 8

Nutrition Per serving: 174 Calories (kcal); 13g Total Fat; (69% calories from fat); 11g Protein; 2g Carbohydrate; 291mg Cholesterol; 305mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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Breakfast Tostada

2 large Eggs
Salt and pepper -- to taste
1 (8 inch) corn tortilla -- fried and drained
1/2 cup hot refried beans
1/2 cup cooked shredded potatoes
1 cup shredded iceberg lettuce
1 teaspoon chopped cilantro

Directions: Scramble eggs with salt and pepper to taste. Cook over medium heat until thoroughly cooked. Spread cooked corn tortilla with warmed refried beans. Top with warmed potatoes and shredded lettuce. Add scrambled eggs and garnish with cilantro. Serve with salsa.

Servings: 1

Nutrition Per serving: 351 Calories (kcal); 10g Total Fat; (24% calories from fat); 19g Protein; 47g Carbohydrate; 374mg Cholesterol; 588mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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Breakfast Quesadillas

Real Mexican Quesadillas are nothing like this, but I think these are much better.

6 (10- inch) flour tortillas
6 ounces jack cheese -- grated (or Manchego if you can get it)
12 Eggs
1 1/2 cup fresh diced poblano chilies OR 12 ounces canned diced green chilies
1 tablespoon Cilantro -- chopped
Guacamole (optional)
Salsa (optional)

Directions: Warm flour tortillas on grill. Sprinkle each tortilla with grated cheese. Separately, scramble eggs with chilies. Spread two scrambled eggs over each tortilla and sprinkle cilantro over the top. Close. Cut into four triangles. Garnish with cilantro. Serve with guacamole and salsa (optional).

Servings : 6

Nutrition Per serving: 487 Calories (kcal); 23g Total Fat; (42% calories from fat); 25g Protein; 44g Carbohydrate; 399mg Cholesterol; 608mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates


Breakfast Quesadilla with Melon Salsa

2 large Eggs
1 tablespoon poblano peppers -- canned, diced
1 pinch cayenne powder
2 ounces Cheddar cheese -- grated
1 flour tortilla
Melon salsa:
2 cups cantaloupe -- diced
2 cups honeydew melon -- diced
1 cup mango -- diced
4 serano peppers -- seeded and minced
1/2 cup lime juice
1/2 cup cilantro -- minced
salt and pepper to taste

Directions: Break eggs into bowl and mix with jalapeño peppers. Pour eggs into omelet pan and cook until set. Place flat omelet onto flour tortilla and sprinkle with cheese. Fold in half. Cut into thirds. Grill tortillas on both sides to warm and melt cheese. Sprinkle with chili powder. Serve with melon salsa on the side.

For salsa: Mix all ingredients together. Refrigerate.

Serving Size : 2

Nutrition Per serving: 524 Calories (kcal); 18g Total Fat; (29% calories from fat); 21g Protein; 78g Carbohydrate; 245mg Cholesterol; 516mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

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Baked Eggs with Green Chiles and Cheese

1 7-ounce can whole green chiles -- split
4 ounces low-fat Jack cheese -- grated
6 California Fresh Eggs
1 10-ounce can whole kernel corn
3/4 cup skim milk
1 tablespoon flour
1 teaspoon baking powder
1/2 teaspoon garlic salt
4 ounces low-fat Cheddar cheese -- grated


Preheat oven to 350ºF. In a greased 7 × 11 baking dish, layer split chiles and Jack cheese. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chiles, top with Cheddar cheese. Bake at 350ºF for 30 minutes until puffed and browned. Serve with Salsa.

Servings : 6

Nutrition Per serving: 231 Calories (kcal); 12g Total Fat; (47% calories from fat); 18g Protein; 13g Carbohydrate; 237mg Cholesterol; 1037mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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Banana-Vanilla Pancakes

We're convinced that it's the Mexican Vanilla that makes a difference in these pancakes.

2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons double-acting baking powder
1/4 cup sugar
2 eggs
1 1/4 cups milk
1/4 cup melted butter - or oil
1 ripe banana, mashed
2 tsp. Mexican vanilla

Directions: Sift dry ingredients together. Beat eggs until light. Beat in milk, butter or oil, mashed banana and vanilla. Make a well in the center of the dry ingredients and pour egg mixture into it. Quickly stir wet and dry ingredients together until just blended. If too thick, add more milk, a spoonful at a time. Heat griddle over medium-low heat and brush with melted butter. Pour batter by spoonfuls onto the griddle. Cook until bubbles appear all over the surface. Turn. Top should be evenly browned. Continue cooking until browned on the bottom as well.

Servings : 8

Per serving: 243 Calories (kcal); 8g Total Fat; (31% calories from fat); 6g Protein; 36g Carbohydrate; 67mg Cholesterol; 511mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

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Banana Breakfast Muffins

Servings : 12

These muffins are great hot right out of the oven or as a leftover in a packed lunch. Sometimes I only have 2 bananas so use pineapple, papaya or left over mangoes to fill in the remaining fruit. Since there is no water added it's important to have the right amount of liquid volume from the fruit.

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon  baking soda
1/4 teaspoon salt
3/4 cup  sugar
1 large  egg
1 1/3 cups  mashed banana -- (about 3)
6 tablespoons  vegetable oil
1 teaspoon  Vanilla

Directions: Sift dry ingredients together in a large bowl. Whisk together liquid ingredients and add to dry.  Stir until just moistened.  Do not overmix.   Divide the batter into 12 muffin tins lined with paper.  Bake 375 F or until a toothpick comes out clean.  Let cool about 5 minutes and serve.

Servings : 12

Per serving: 215 Calories (kcal); 8g Total Fat; (31% calories from fat); 3g Protein; 35g Carbohydrate; 16mg Cholesterol; 102mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates


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