Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBreakfast
Recipe Story
origins & traditionsThe Casado Tico Morning Plate is an authentic Costa Rican breakfast that brings together the beloved flavors of a traditional casado in a morning-friendly format. This satisfying plate combines protein-rich scrambled eggs seasoned with cilantro and onions, creamy refried black beans cooked until perfectly smooth, golden caramelized plantains that offer natural sweetness, fresh white cheese crumbles for tang, and a dollop of cooling sour cream. Served alongside warm corn tortillas, this breakfast provides sustained energy for your day while celebrating the simple, wholesome ingredients that define Costa Rican home cooking. Each component can be prepared simultaneously, making this impressive spread achievable on busy mornings. The balance of savory, sweet, and creamy elements creates a harmonious plate that honors the Pura Vida lifestyle of starting each day with good food and gratitude.
Instructions
step by step0/6 done
Prepare the black beans: In a medium saucepan over medium heat, add vegetable oil and sauté minced garlic and diced onions until fragrant, about 2 minutes. Add the black beans with their liquid and mash partially with a potato masher. Season with salt and cumin. Simmer for 10 minutes until thickened, stirring occasionally.
Fry the plantains: Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat vegetable oil in a large skillet over medium-high heat. Fry plantain slices for 3-4 minutes per side until golden brown and caramelized. Remove to a paper towel-lined plate.
Scramble the eggs: In a bowl, whisk eggs with a splash of milk, salt, and black pepper. Heat butter in a skillet over medium-low heat. Pour in eggs and add chopped cilantro and diced onions. Gently scramble until just set but still creamy, about 3-4 minutes.
Warm the tortillas: Heat tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until warm and pliable. Wrap in a clean kitchen towel to keep warm.
Assemble the plates: Divide the scrambled eggs among four plates. Add a generous scoop of refried black beans alongside. Place 3-4 plantain slices on each plate. Crumble fresh cheese over the eggs and beans. Add a dollop of sour cream.
Serve immediately with warm tortillas on the side and fresh lime wedges for squeezing over the beans and eggs.
Casado Tico Morning Plate
4.4 (114)
A hearty Costa Rican breakfast plate featuring scrambled eggs, black beans, fried plantains, fresh cheese, and sour cream with warm tortillas - the perfect way to start your day Tico style.
easy
40 min
4 servings
Ingredients
0 of 16 checked
Main Components
- 2 cups Black Beans, cooked and drained, liquid reserved
- 8 pieces Eggs, large
- 2 pieces Plantain, ripe with black spots, peeled and sliced
- 1 cups Cheese Mozzarella, crumbled or cubed
- 1/2 cups Sour Cream
- 8 pieces Tortillas, corn tortillas
Seasonings
- 1/2 pieces Onions, finely diced
- 3 cloves Garlic, minced
- 3 tablespoons Cilantro, fresh, chopped
- 1 teaspoons Cumin, ground
- 1 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper, freshly ground
Cooking
- 4 tablespoons Vegetable Oil
- 2 tablespoons Butter
- 1/4 cups Milk
Garnish
- 2 pieces Lime, cut into wedges (optional)
Chef Tips
expert advice•For the most authentic flavor, use day-old cooked black beans that have had time to develop their flavor overnight.
•If plantains are not quite ripe enough, add a small pinch of sugar while frying.
•The key to perfect scrambled eggs is low heat and patience - remove them from heat while still slightly wet as they will continue cooking.
•You can customize this plate by adding sliced avocado, fresh tomato slices, or a spoonful of Lizano sauce, Costa Ricas favorite condiment.
•Make this breakfast stretch further by serving with extra tortillas and having guests build their own burritos.
•Leftover components can be stored separately and reassembled for quick breakfasts throughout the week.
Variations & Substitutions
make it your own•For a spicier version, add diced jalapeños to the scrambled eggs.
Storage & Reheating
keeping it freshStorage
Store leftover components separately in airtight containers in the refrigerator. Refried beans will keep for up to 5 days and actually improve in flavor. Scrambled eggs should be consumed within 2 days for best quality. Fried plantains can be stored for 3 days but will lose some crispness. Fresh cheese and sour cream should remain sealed. Tortillas can be refrigerated for up to 1 week in their original packaging or a sealed bag.
Reheating
Reheat beans in a small saucepan over low heat, adding a splash of water if needed to restore creaminess. Microwave scrambled eggs on 50% power in 30-second intervals, stirring between each, until warmed through. Plantains can be re-crisped in a skillet over medium heat for 1-2 minutes per side or in a 350°F oven for 5 minutes. Warm tortillas in a dry skillet or directly over a flame. Assemble fresh portions with the reheated components and add fresh cheese and sour cream just before serving.
