Sheet Pan Huevos Rancheros
These Sheet Pan Huevos Rancheros are an easy and delicious weekend breakfast! Made with a homemade ranchero sauce and all the fixings!
Whenever we go out for breakfast or brunch if Huevos Rancheros are on the menu it is an easy choice for me! I always gravitate towards them and they never disappoint!
Being that they are one of my favorite breakfast foods, I think I would go as far as to say they are my favorite SAVORY breakfast food, I had to come up with a recipe of my own so I can have them whenever I want!
Sheet pan meals are really popular for dinner, but you don’t think of them really for breakfast. But all the same benefits apply – quick and easy meal, quick and easy clean up!
The star of this dish is the ranchero sauce and this one is out of this world! It’s only 5 ingredients – chiles in adobo, tomato sauce, lime juice, dark brown sugar and a little salt!
The trickiest part about this dish is getting the eggs to stay on top of the tortillas without running off. You will need to use the sauce to form a little nest for the eggs so they sit on top of the tortillas!
The fun part comes once the eggs are cooked with the sauce and black beans! Now you get to dress up your Huevos Rancheros any way you like! My favorite toppings are sour cream, guacamole, cilantro, cotija cheese, tomatoes and for an extra spicy kick, a few jalapeños!
Sheet Pan Huevos Rancheros
Description
These Sheet Pan Huevos Rancheros are an easy and delicious weekend breakfast! Made with a homemade ranchero sauce and all the fixings!
Ingredients
Tortillas
6 corn tortillas
1 tbsp olive oil
1 tsp sea salt
Sauce
1 7oz can chiles in adobo
1 8oz can plain tomato sauce
1 tbsp lime juice
1 tbsp dark brown sugar
1 tsp sea salt
Huevos Rancheros
6 tortillas
1 cup sauce
6 eggs
1 cup black beans
1/2 cup sour cream
1 cup guacamole
2 tbsp cilantro
1/4 cup cherry tomatoes, slices
1/4 cup jalapeños, sliced
1/2 cup cotija cheese
Instructions
Preheat oven to broil
Line a large baking sheet with parchment paper
Lay the 6 tortillas evenly spaced on the baking sheet
Brush each tortilla with olive oil and sprinkle with sea salt
Bake for 2-3 minutes, keep your eye on them so they do not burn, they should get golden brown
Remove pan from oven, reduce oven to 400°F
In the bowl of your food processor add the chiles in adobo*, tomato sauce, lime juice, dark brown sugar and sea salt
Process on high until sauce is smooth in texture
Spread a large spoonful of the sauce in a circle about a half inch from the edge of each tortilla
Crack an egg in the center of the circle so it does not run off
Sprinkle with half of the black beans
Bake for 10 minutes or until the eggs are set to your liking
Top with more sauce, remaining black beans and other toppings as desired (sour cream, guacamole, cilantro, cherry tomatoes, jalapeños, cotija cheese
Enjoy immediately
Notes
*If you prefer a milder sauce, drain the chiles before adding them to the food processor
