Mexican Breakfast Recipes Huevos Rancheros Tortillas

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The Best 7 Mexican Breakfast Recipes Huevos Rancheros Tortillas

1. Huevos Rancheros Casserole

Huevos Rancheros Casserole a zesty Mexican inspired casserole makes a hearty dinner or a special brunch. It’s a comfort food dinner or breakfast everyone will love! Layers of tortillas, seasoned meat, eggs, and cheese is a meal even a novice cook can make.

A zesty Mexican inspired casserole,  Huevos Rancheros Casserole, makes a hearty dinner or brunch. Comfort food at it's best that your whole family will love!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Breakfast, dinner

Cuisine: American, Mexican

Keyword: eggs, huevos rancheros, sausage

Servings: 6 servings

Calories: 553kcal

Author: Paula

Ingredients

• 1  pound  turkey sausage ground beef, chicken, or chorizo can be substituted
• 2  teaspoons  paprika
• 2  teaspoons  chili powder
• 1  teaspoon  garlic powder
• 1  teaspoon  cumin
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 8  ounces  enchilada sauce
• 4-6  medium-sized corn tortillas I used low carb
• 1 14.5-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, UNdrained
• 2 cups  Cheddar Colby cheese blend
• 4-8  eggs
• 3  green onions chopped for garnish, if desired
• ½  cup  chopped cilantro for garnish if desired

Instructions

• Preheat oven to 375 degrees F.
• Sauté turkey with paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne.  Once the turkey is fully cooked, set aside.
• Add 4 ounces of enchilada sauce to the bottom of a 9x13 casserole dish.
• Place 4 to 6 corn tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
• Sprinkle the rinsed & drained black beans over the tortillas.
• Evenly spread the tomatoes over the black beans.
• Add the cooked turkey, top with 4 more ounces of enchilada sauce.
• Use a spatula to smooth it all out so it’s even across the pan.
• Sprinkle on 1 cup of the cheese over meat.
• Use a spoon to make 4 to 8 evenly-spaced holes for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in the hole.
• Sprinkle remaining cheese on top and bake the casserole for 25-35 minutes.
• Check the doneness of the eggs starting around 20 minutes. Continue monitoring the eggs until they are cooked to your liking, 29 to 30 minutes were the 'sweet spot' for my eggs.
• Enjoy!

Nutrition

Calories: 553kcal | Carbohydrates: 17g | Protein: 40g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 249mg | Sodium: 1674mg | Potassium: 561mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3954IU | Vitamin C: 9mg | Calcium: 650mg | Iron: 4mg

This article adapted from this site

2.Breakfast Tostadas

Huevos Rancheros inspired Breakfast Tostadas featuring crispy tortillas, seasoned refried beans, fluffy eggs, and a mountain of tasty toppings. Breakfast is served!

COURSE BREAKFAST

CUISINE MEXICAN, TEX-MEX

KEYWORD BREAKFAST TOSTADAS

PREP TIME 15 MINUTES

COOK TIME 10 MINUTES

TOTAL TIME 25 MINUTES

SERVINGS 4 SERVINGS

CALORIES 210 KCAL

AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

Ingredients

• 4 crispy tostadas (see notes for a DIY version)
• 1 cup vegetarian refried beans
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• 1 cup pico de gallo
• 4 large eggs
• salt and pepper to taste

TASTY TOPPINGS: CHOOSE YOUR FAVORITES!

• fresh cilantro
• chopped green onion
• grated cheese
• salsa
• hot sauce
• guacamole
• sliced avocado
• shredded lettuce or cabbage slaw
• Everything bagel seasoning

Instructions

1. Prepare Pico de Gallo and grab all your favorite toppings.

2. Preheat oven to 400°F. Spread seasoned refried beans onto each tostada then arrange on a prepared baking sheet. Bake for 3 to 5 minutes until tostada is crispy and beans are nice and hot.

3. While the tostadas bake, cook eggs via favorite method. You can scramble them with a little cheese or pan-fry them until crispy and sunny-side up! Season with salt and pepper to taste.

4. Once the tostadas are ready, top with your eggs, pico de gallo, and choice of toppings. Dive in while they're hot and crispy!

Recipe Notes

Since I always have a package on hand, I used store bought crispy tostada shells.

To make your own tostadas from soft corn tortillas:

1. Preheat the oven to 400°F.
2. Lightly spray both sides of the tortillas with all-natural cooking spray and place them in a single layer on a baking sheet spritzed with oil.
3. Sprinkle with a teeny pinch of salt and bake for 10 minutes, flipping them over at the 5-minute mark to nicely crisp both sides.

 

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on topping added and enjoy!

NUTRITION FACTS

AMOUNT PER SERVING

CALORIES 210 CALORIES FROM FAT 72% DAILY VALUE*FAT 8G12%SATURATED FAT 3G19%CHOLESTEROL 164MG55%SODIUM 920MG40%POTASSIUM 100MG3%CARBOHYDRATES 26G9%FIBER 4G17%SUGAR 7G8%PROTEIN 9G18%VITAMIN A 677IU14%VITAMIN C 3MG4%CALCIUM 57MG6%IRON 2MG11%

This article adapted from this site

3. Huevos Rancheros with Salsa Verde and Black Beans

Who loves Mexican food for breakfast? I sure do, and there’s nothing better than a big plate of stacked huevos rancheros. If you haven’t had these “rancher’s eggs” before, you’re really missing out and I’m so glad that I’m here to remedy that

Prep: 5 mins

 

Cook: 20 mins

 

Yield: 4 servings

 

Calories: 339

INGREDIENTS

• 4 corn tortillas 6 inches in diameter
• 1 cup salsa verde
• 3/4 cup canned black beans drained and rinsed
• 4 eggs
• 1 tablespoon olive oil

Toppings:

• crumbled cheese cotija, jack, queso fresco, or feta
• chopped fresh cilantro
• freshly ground black pepper
• salt

INSTRUCTIONS

1. Warm the tortillas: One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.
2. Add salsa verde and beans: Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
3. Fry the eggs: Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
4. Add everything else: Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top. Serve immediately.

This article adapted from this site

4. The Best Huevos Rancheros Recipe

The Best Huevos Rancheros Recipe, starts with the absolute best Ranchero Sauce! Make the sauce first, then whip up amazing Huevos Rancheros any time you like.

Ingredients

• The Best Ranchero Sauce Recipe
• 2 tablespoons vegetable oil
• 10 Old El Paso Flour Tortillas
• 15 ounce Mexican chorizo
• 15 ounces black beans
• 2 ripe avocados sliced
• 1/2 cup crumbled queso fresco
• 10 large eggs
• Possible Add-Ons: cilantro, salsa verde, pico de gallo, sour cream

Instructions

• Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
• Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
• Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
• Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
• To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

This article adapted from this site

5. Huevos Rancheros (Ranch Eggs)

A ranch-style breakfast made with corn tortillas, eggs, cheese, and a homemade spicy tomato sauce.

Ingredients

Quick Hot Sauce

4 ounces tomato sauce

1 clove garlic, minced

1 teaspoon honey

1/8 teaspoon ground cumin

1/8 teaspoon chili powder

Tabasco sauce, if desired

Eggs

oil, as needed

2 corn tortillas

2 eggs

1/3 cup shredded cheese, such as Cheddar, Monterey Jack, Mexican-blend

3 tablespoons chopped onion

2 tablespoons chopped green chiles, drained

directions

Preheat the oven broiler.

For the quick hot sauce: Combine all ingredients, and simmer for 10 minutes adding water if needed for desired consistency. Keep warm while preparing the eggs.

For the eggs: Place a small amount of oil (just enough to coat the bottom) in a large skillet over medium heat. Add the tortillas one at a time and cook on both sides until just browned but not crisp. Remove from the pan and place on paper towels.

Add more oil if needed to the skillet. Crack the eggs into the skillet and fry until cooked as desired.

While the eggs are cooking place the tortillas on a baking sheet. When the eggs are ready, top each tortilla with a fried egg. Add cheese, chopped onion, and green chiles. Spoon the warm hot sauce over the top as desired.

Place the baking sheet under the broiler and cook just until the cheese and sauce are bubbly.

Serve immediately.

This article adapted from this site

6. Huevos Rancheros Bowls With Tomato Pico De Gallo

Huevos rancheros, or "rancher's eggs," is a breakfast dish traditionally served with eggs atop tortillas with salsa, beans, and avocado. Here, we flipped this Mexican breakfast from the plate to the bowl for a fresh and filling breakfast, lunch, or dinner. It's flavorful and protein-packed from the addition of soyrizo for a vegetarian option, or substitute with Mexican chorizo for the meat eaters.

INGREDIENTS

TOSS:

½ cup halved grape tomatoes ¼ cup diced red onion 2 Tbsp. chopped fresh cilantro 1 tsp. olive oil Minced zest and juice of 1 small lime Salt and black pepper to taste

HEAT:

1 Tbsp. olive oil 1 can black or pinto beans (14.5 oz.), undrained 1 Tbsp. chopped fresh oregano 1 tsp. chili powder

SAUTÉ:

4 oz. soy or Mexican chorizo 1 Tbsp. olive oil 2 Tbsp. roasted and salted pepitas 2 Tbsp. chopped scallions

DIVIDE:

1 avocado, sliced 2 eggs, cooked to your preference ¼ cup crumbled Cotija cheese

SERVE:

4 corn tortillas (4-inch) Lime wedges

INSTRUCTIONS

Toss together tomatoes, onion, cilantro, 1 tsp. oil, zest, and lime juice for the pico; season with salt and pepper.

Heat 1 Tbsp. oil in a skillet over medium; add beans, oregano, and chili powder and bring to a boil.

Transfer half the beans to a bowl and mash, then stir in remaining whole beans. Wipe out skillet.

Sauté chorizo in 1 Tbsp. oil in same skillet over medium-high heat, breaking it up with a spoon, until cooked through and darkened, 2–3 minutes; stir in pepitas and scallions.

Divide beans, avocado, chorizo, eggs, and pico between two bowls; sprinkle with cheese.

Serve bowls with tortillas and lime wedges.

This article adapted from this site

7. Easy vegetarian Huevos Rancheros Recipe

Huevos Rancheros, vegetarian authentic Mexican breakfast recipe with crispy eggs and black beans on tortillas, served with avocado and salsa on top.

PREP TIME

10 minutes

COOK TIME

25 minutes

TOTAL TIME

35 minutes

INGREDIENTS

• 4 corn tortillas
• 4 eggs
• 1 tablespoon olive oil
• 2 cups cooked black beans
• 1 cup red bell pepper diced
• 1 medium onion sliced
• 2 garlic cloves minced
• 2 tomatoes diced
• 1/4 cup cotija cheese
• 1 lime cut into wedges
• 1 avocado sliced
• 1 tablespoon fresh cilantro chopped
• 1/2 cup sour cream
• salsa/ spicy tomato sauce
• salt and pepper

INSTRUCTIONS

1. Preheat oven to 400F/ 200C. 
2. Heat a medium skillet (oven safe) over medium heat and add 1 tablespoon olive oil. Cook the onion, until tender, for about 5 minutes. Add the minced garlic and cook for another minute or two.
3. Add diced red bell pepper and 1/2 of the diced tomatoes (saving the other half for garnish) and cooked black beans (or refried beans). Season with salt and pepper. Cook for another 10 minutes, stirring occasionally. Pour the mixture onto a small bowl
4. Brush your oven safe skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little bit of olive oil. Place on top the bean mixture, making wells with the back of a spoon, for the eggs to rest, so they stay in place.
5. Carefully crake the eggs and place them in the reserved space. Season with salt and pepper, sprinkle cotija cheese, and place in the hot oven for 15 minutes. 
6. Bake until egg whites are white and yolks are still runny. 
7. Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.

This article adapted from this site

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