As a breakfast or as a dinner, I love this Huevos Rancheros recipe for so many reasons. It is delicious. It is EASY. It requires little to no prep in advance.
I love Huevos Rancheros most though, because it is the absolutely perfect meal for those nights when I have forgotten to thaw meat or even cook the meal I planned in advance. My forgetfulness becomes everyone else’s win when these spicy eggs show up on the dinner table.
What is Huevos Rancheros?
Huevos Rancheros, at their most essential, are eggs cooked over easy and layered on tortillas with salsa and cheese. My version of this Mexican egg dish includes potatoes, peppers and beans. A little bacon or sausage makes this Huevos Rancheros recipe just about perfect.
How to Make Huevos Rancheros
I can have this meal on the table in 30 minutes or considerably less every time. Keeping some of the ingredients on hand and ready to go makes it even quicker.
This recipe starts by cooking baked diced potatoes in a pan with a little olive oil or bacon grease. Once the potatoes are browned, you throw in diced onion and bell peppers and cook until they’re fragrant and softened.
Meanwhile, prepare your eggs in a separate skillet. I’ve seen versions of Huevos Rancheros use scrambled eggs but over-easy is our favorite way to cook them for this recipe.
Once everything is prepped and ready to go, it’s time to layer all of those delicious components on top of a tortilla. It’s fun to let everyone customize their plate of Huevos Rancheros based on personal tastes.
For Huevos Rancheros our way, layer the following on your plate:
- Flour tortilla
- Potatoes, onions and bell peppers
- Black or pinto beans
- Shredded cheese
- Salsa or Green Chile Sauce (or both!)
- Crumbled bacon or sausage (omit for a vegetarian option)
However you assemble your Huevos Rancheros, they’re guaranteed to make a tasty breakfast, lunch or dinner.
Huevos Rancheros Recipe Tips
To make this meal even quicker and easier, I try to keep baked potatoes and cooked beans on hand.
Every time you make Baked Potatoes, make a couple of extra and store them in the fridge for the next time a Huevos Rancheros craving strikes. If you don’t have any pre-baked potatoes, frozen diced hash browns work just as well!
Canned beans work perfectly in this recipe. We’ve made it with black beans, pinto beans and even red beans and loved the meal just the same.
If you prefer, you can also cook your own beans! Try this method for How to Cook Beans in the Crock-Pot or your favorite stove top method. (Beans store well in the fridge and freezer and can be used in so many quick and easy recipes!)
Using store bought tortillas (or tortillas from your favorite Mexican bakery, if you’re lucky enough to live near one) is just fine here. If I have the time, I’ll make homemade Whole Wheat Tortillas for our Huevos Rancheros.
For a gluten free option, try these Gluten Free Flour Tortillas!
After you make this Huevos Rancheros recipe, you’ll also want to give our other spins on this recipe a try. Frito Pie Huevos Rancheros combines this spicy egg dish with crunchy corn chips just like a Frito Pie. You can also turn this into a perfect on-the-go breakfast taco in this Huevos Rancheros Breakfast Wrap.
Toppings for Huevos Rancheros
If you’ve been reading here for a while, you may have gathered that we love our chile sauces. This Green Chile Sauce is my personal favorite sauce to smother on my Huevos Rancheros. New Mexico Red Chile Sauce is another delicious option.
If you don’t have any chile sauce on hand, your favorite jar of salsa works just as well! Go as mild or as spicy as you like–it’s sure to turn out delicious.
When it comes to topping your plate of eggs, get as creative as you like. A spoonful of Spicy Guacamole makes a nice addition, along with extra finely diced red onion, chopped cilantro or Pico De Gallo.
Everyone, including the baby, likes this Huevos Rancheros Recipe and it is endlessly adaptable to suit individual tastes. It is my oldest son’s most often requested breakfast and dinner.
Edited to add: After making Huevos Rancheros for the family on a regular basis for over ten years now, it’s a solid favorite with the entire crew. It’s requested for a birthday breakfast at least once a year and it’s a guaranteed win on busy weeknights too.
Huevos Rancheros, made our way
- 4 baked potatoes - diced into half inch pieces I like to bake a few extra potatoes whenever I am making them for a dinner and leave them in the fridge for this recipe. If you don't have pre-cooked potatoes, the frozen bags of diced hash browns work well too.
- 1.5 cups cooked pinto red or black beans (or 1 can drained and rinsed)
- 4-6 eggs
- 1/2 cup cheddar cheese - shredded
- Salt and pepper to taste
- Green chile sauce or salsa
- Flour tortillas
- Optional additions:
- 1/4 cup onion - finely diced
- 1/2 cup red/orange/yellow/green bell pepper - finely diced
- Bacon or sausage - cooked and crumbled
- Drizzle olive oil (or use bacon grease) in a large skillet and add the diced potatoes. Cook for 10 minutes over medium heat, stirring just often enough to prevent burning. Add onion and bell pepper, if desired, and then cook another 10-15 minutes stirring occasionally. Reduce heat to low and keep warm.
- In a second non-stick skillet, cook the eggs over easy, just until the yolks are clouded over. Once the eggs are cooked, layer the following ingredients on a plate (simply leaving off the items that don't appeal to each individual):
- Potatoes, with or without bell peppers and onions
- Bacon or sausage crumbles
- Eggs, one or two depending on your tastes
- Smother the plate in green chile sauce or salsa if desired.