Baked Huevos Rancheros are a delicious and easy way to change up your weekend breakfast routine.

Mexican Breakfasts

Mexican food has always been a favourite for me, and for many people around the world. The vibrant, flavourful dishes of Mexico include some delicious breakfast meals. Everyone has had a breakfast burrito, and Breakfast Tacos are a fun and delicious way to enjoy the most important meal of the day. But there are many other tasty Mexican breakfast dishes. Check out this post to learn more: 9 Breakfasts You Can’t-Miss in Mexico 

What are Huevos Rancheros?

Huevos Rancheros, or Eggs, Ranch-Style are a traditional large breakfast that is served on Mexican farms and ranches. Typically, you would fry the eggs, and serve them on corn tortillas, topped with tomato salsa. 

However, for this baked huevos rancheros recipe, I added the salsa, along with some black beans topped with cheese, to an ovenproof skillet, nestled the cracked the eggs on top, and baked it.

Why Bake It?

I love making huevos rancheros this way. Baking the whole dish means so much less clean up and it’s pretty effortless, too. Although this recipe is for 4 (or two very hungry people), you can easily double or triple it, and using a larger baking dish, feed a crowd. 

In fact, when we have a lot of people to feed, I sometimes make huevos divorciados (divorced eggs), which is one pan with green (verde)  salsa, and one pan with red (roja) salsa.

Can You Make this Ahead of Time?

This dish is not a make-ahead recipe. Unless, of course, you don’t mind hard yolks on your eggs.  The eggs will continue to cook if they are left in the skillet, and will be overcooked. For the same reason, baked huevos rancheros can’t be reheated. 

Serve as soon as the eggs are set for best results. If you’re looking for make-ahead breakfast recipes, try another Mexican one: Breakfast Taquitos

Is This a Vegetarian Dish?

Huevos Rancheros is typically a vegetarian dish. However, many recipes also use sausage, especially chorizo sausage, or  Tex-Mex flavoured breakfast sausage. I like this vegetarian version because I find it hearty enough with the beans, cheese and egg. 

What to Serve with Baked Huevos Rancheros

My must-have accompaniments are always avocado, lime, and cilantro. Some hot sauce for the table allows everyone to customize their spice levels. Some other ideas for serving are chopped tomatoes, pico de gallo, refried beans or chopped scallions.

Is This a Gluten-Free Breakfast?

Yes, this is a gluten-free breakfast. Not only are corn tortillas more authentic for this recipe, but they also make this a gluten-free recipe. If gluten is an issue for you, though, be sure to check that your corn tortillas are 100% corn, and certified gluten-free.

If you prefer to use flour tortillas, or if that is what you have on hand, by all means, do use them. Because the result will still be delicious.

Print Recipe

5 from 12 votes

Baked Huevos Rancheros

Huevos Rancheros, or Eggs Ranch-Style are hearty and delicious for any meal of the day. Baking it all in one dish makes clean up a breeze, too.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Brunch

Cuisine: Mexican

Keyword: cheese, cilantro, eggs, gluten free, one-pan, salsa

Servings: 4

Calories: 345kcal

Author: Colleen

Ingredients

• 2 cups saucy, chunky salsa
• 1 14 oz canned black beans drained
• 1 cup baby spinach leaves
• 1 cup Monterey Jack cheese grated
• 4 eggs large
• 1 avocado chopped
• fresh cilantro leaves
• 4 corn tortillas plus extra at the table for everything up

Instructions

• Preheat oven to 375°
• lightly spray a 10" oven-safe skillet or baking dish with cooking spray
• Add salsa and beans and spinach to the skillet, stirring together
• Sprinkle evenly with the cheese
• Make four depressions, evenly spaced, with the back of a spoon
• Wrap tortillas in foil and put them in the oven
• Bake eggs 15-20 minutes, until egg whites are cooked but yolks are still jiggly
• Serve immediately on hot tortillas with cilantro, avocado, lime wedges and hot sauce.

Notes

You can vary the spice level in the recipe by using either a mild, medium or hot salsa. 

If you chop your avocado ahead of time, toss it in a squeeze of lime to keep it from turning brown.

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 25g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 189mg | Sodium: 1153mg | Potassium: 788mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1855IU | Vitamin C: 10mg | Calcium: 309mg | Iron: 2mg