Huevos Rancheros is a traditional Mexican breakfast that’s hearty enough to serve for dinner: corn or flour tortillas heaped with salsa, refried beans, eggs and cheese. This quick and easy huevos rancheros recipe uses store-bought salsa and canned beans and is finished in the oven, so all portions are hot and ready at the same time and the whole family can eat together.
Huevos Rancheros was originally designed to satisfy hungry Vaqueros (Mexican ranch hands) who start working before sunrise and are ready for a second breakfast by 11am.
Ranching originated in Spain and Portugal about 1000 years ago. Spanish explorers brought their cattle-driving expertise with them to the Americas. The model for ranching in North America began in Mexico and gradually migrated into Texas and beyond. Huevos Rancheros became a popular mid-morning meal on the Mexican ranches, hence the name “huevos rancheros,” or “rancher’s eggs.”
As I was reading about life on Mexican ranches and how hungry these ranch hands get, I was reminded of my teenage sons. As they’ve gotten older and bigger, their appetites have grown exponentially. I remember when they first started asking for more food after dinner. I thought they were kidding, and I’d politely say “The kitchen is closed for the day.” But I soon realized it was not a joke.
Maybe you can relate, if you have teenage sons. It’s almost comical: their idea of an after school snack is a giant burrito or a big sandwich. Then 2 hours later, dinner. A couple of hours after dinner, they’re back staring into the fridge, looking for food again. And they’re skinny. Enviable! I decided to try out Huevos Rancheros on my own hungry Vaqueros…for dinner.
How to Make Huevos Rancheros
Huevos Rancheros has 5 main ingredients: tortillas, beans, salsa, eggs and cheese. It’s a versatile dish. It can be made with corn or flour tortillas. The eggs can be scrambled or fried. You can use any kind of beans or salsa. This combination of ingredients is absolutely delicious, even when you go the easy route and use jarred salsa and canned beans.
- Start by lightly browning the tortillas in a skillet. This gets them crisp and intensifies their flavor.
- Set two browned tortillas on each of two baking sheets and spread a layer of salsa and refried beans over each tortilla.
- Fry up your eggs, or scramble them if you prefer. Cook them a little less than you normally would because they’ll cook a bit more in the oven.
- Slide two eggs onto each tortilla
- Sprinkle grated cheese on top
- Pop the baking trays into a preheated oven for 4-5 minutes, until heated through
- Serve immediately with assorted toppings
Toppings for huevos rancheros
Garnishes are part of the fun of this dish and they add layers of delicious flavor. I love serving Huevos Rancheros with lots of tasty, festive toppings: sliced avocado, chopped scallions, extra salsa, sour cream and sliced jalapeños. Cilantro and pickled jalapeños would also be delicious.
As for my Vaqueros and their appetites, they loved having Huevos Rancheros for dinner. It’s a fun festive meal that’s easy to pull off – a perfect breakfast-for-dinner recipe.
You may also like:
- Tex Mex Tortilla Casserole
- Mexican Chicken Tostadas
- Gallo Pinto: Costa Rican Rice and Beans Breakfast
- Shakshuka with Spinach and Feta
- Asparagus Goat Cheese Frittata
Here’s the Easy Huevos Rancheros Recipe. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think.Print
Easy Huevos Rancheros Recipe
A delicious Mexican breakfast that’s hearty enough for dinner.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: breakfast, lunch or dinner
- Method: Sauté
- Cuisine: Mexican
- 4 taco-sized (7-inch) flour tortillas (substitute corn tortillas for gluten-free)
- vegetable oil for sautéing
- 1 jar tomato salsa (your favorite)
- 1 can refried beans
- 8 eggs
- 4 ounces shredded cheddar or monterey Jack cheese (1 cup)
- Salt and fresh ground pepper, to taste
- Suggested garnishes (choose any or all)
- Sliced scallions
- Sliced avocado (spritzed with lime to keep from turning brown)
- Sliced jalapeños
- Sour cream
Preheat the oven to 450ºF. You’ll need two flat or rimmed baking sheets
- Heat 1 teaspoon of oil in a large non-stick skillet. Using tongs, slide a tortilla around in the hot oil and let it brown for about 45 seconds per side. Transfer to a baking sheet. Repeat with the other 3 tortillas, placing 2 tortillas on each baking sheet. Put a heaping tablespoon of salsa on each tortilla and spread it around with the back of the spoon. Put ¼ of the refried beans in the center of each tortilla and spread the beans evenly over the salsa.
- Heat 2 tablespoons of oil over medium heat in a large non-stick skillet until hot but not smoking. Crack 4 eggs into the skillet, spacing them carefully so they don’t overlap. Cook the eggs for a couple of minutes until just a little less done than you like them, as they will cook a bit more in the oven. Using a spatula, carefully slide two eggs onto each tortilla. Repeat the process with the remaining 4 eggs. Sprinkle the grated cheese evenly over each tortilla.
- Put the pans in the oven and bake for 4-5 minutes, until the cheese melts and everything is heated through.
- Serve with a selection of garnishes.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. Toppings are not included in this nutrition calculation.
Keywords: huevos rancheros, vegetarian huevos rancheros, Mexican breakfast
This recipe first appeared on Panning The Globe February 3 2013. The post was updated on September 9, 2020 with added nutritional information, new photos and clarifying details in the written post. Same delicious recipe!