Breakfast may be the most important meal of the day, but that doesn't mean we typically plan for it. No, we often find ourselves staring vacantly into the refrigerator musing how we're not really in the mood for this and that is going to go bad soon and wasn't this good but too bad there's so little left of it and, gee, I totally forgot about that.

Some of the best breakfasts I've made have been thrown-together affairs, mixing random leftovers with eggs to unexpectedly delicious result.

Such is this breakfast recipe, which tosses together Mexican/Caribbean odds and ends dug out of the refrigerator. Recipe for my surprisingly tasty Tropicana Breakfast --so dubbed because it was invented one fine Sunday off of Tropicana Aveneue--follows after the jump.

Tropicana Breakfast

4 eggs

4 corn tortillas

1 1/2 cups canned refried beans

1 1/2 cups frozen plantains

1/2 cup Manchego cheese

2 tablespoons cilantro

2 tablespoons chopped green onion

1 tablespoon butter

1 tablespoon milk

2 tablespoons chili garlic sauce

1 teaspoon cinnamon

1/2 teaspoon chili powder

1/2 teaspoonginger

1/4 teaspoon white pepper

salt and black pepper to taste

Dot tortillas with butter and spinkle with cinnamon. Put in warm oven.

Put refried beans in one side of a large skillet, seasoning with chili powder and black pepper. Put plantains on other side, seasoning with ginger and white pepper. cook on medium until heated through, about 10-12 minutes.

Mix eggs, milk, green onions, half the cilantro and half the cheese in a bowl. Scramble eggs in skillet.

Put eggs, beans and plantains on plate, garnishing with remaining cilantro and cheese. Serve with the warm tortillas and chili sauce.