Best Easy Huevos Rancheros Breakfast Recipes

EASY HUEVOS RANCHEROS RECIPE

Steps:

• 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 1/4 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.

EASY HUEVOS RANCHEROS

Steps:

• In 10-inch skillet, heat salsa until bubbly. Carefully break eggs into skillet. Cover; simmer over medium-low heat 6 to 7 minutes or until eggs are thoroughly cooked.
• Meanwhile, warm tortillas as directed on package. To serve, place 1 tortilla on each individual plate; sprinkle with cheese. Spoon 1 egg with salsa onto each tortilla.

QUICK AND EASY HUEVOS RANCHEROS

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
• Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
• Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

BREAKFAST HUEVOS RANCHEROS

Steps:

• Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
• Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
• Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
• Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.