Big Cat 305 is back with a bold breakfast twist cooked up discada-style in a Mexican wok! Loaded with scrambled eggs, crispy ...

In a bowl, whisk together until blended: 8 eggs, 1/3 cup water, 3/4 teaspoon each salt and chili powder, and 1/4 teaspoon cumin.

We’re loading up the discada for a serious breakfast cookout scrambled eggs, sizzling bacon, flaky biscuits, and all the heat coming off that Mexican wok. This is breakfast cooked loud, fast, and full ...

Start by melting a pat of butter in a nonstick skillet over medium-high heat. When the butter is foamy, pour in the whisked eggs. Using a silicone spatula, scrape the eggs frequently but not ...

The Mexican-style restaurant is based in California but plans to open at least 10 restaurants in 2025 in other states, an El Pollo Loco spokesperson confirmed on May 30.