Baked Huevos Rancheros are a delicious and easy way to change up your weekend breakfast routine. This Mexican, ranch-style egg recipe is hearty, delicious and bakes in just one dish, making clean up a breeze.
Why Make This Delicious Mexican Breakfast?
Mexican food has always been a favourite for me and for many people around the world. The vibrant, flavourful dishes of Mexico include some of the best breakfast recipes, like the classic breakfast burrito or even some breakfast tacos. But there are many other tasty Mexican breakfast dishes, too, like this delicious huevos rancheros recipe.
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. For this baked huevos rancheros recipe, however, I added the salsa, along with some black beans topped with cheese, to an ovenproof skillet. I then nestled the cracked the eggs on top and baked it altogether.
Check out this post to learn more about Mexican breakfast recipes: 9 Breakfasts You Can’t-Miss in Mexico.
What You Need to Make This Easy Baked Breakfast
- Salsa: I like to use chunky salsa, but that's a personal preference. You can also vary the spice level in the recipe by using either a mild, medium or hot salsa.
- Tortillas: I prefer corn tortillas, but you can use flour tortillas, as well. Also don't forget to set out extra tortillas at the table for for mopping everything up!
- Eggs: The eggs end up being more sunny-side-up style in this recipe. I use four large eggs and then crack them into small indentations I make with my spoon.
- Avocado: If you chop your avocado ahead of time, toss it in a squeeze of lime to keep it from turning brown.
- Other Ingredients: I also used baby spinach, fresh cilantro, and Monterey Jack cheese in this baked huevos rancheros recipe.
How to Make Baked Huevos Rancheros, Step By Step
Step 1: Prep
First, preheat your oven to 375° Fahrenheit. Then, lightly spray a 10" oven-safe skillet or baking dish with cooking spray.
Step 2: Add Ingredients to Skillet
Next, add salsa, beans and spinach to the skillet, stirring together, then sprinkle the mixture evenly with the cheese. Now, make four depressions, evenly spaced, with the back of a spoon for your eggs. Then, crack your eggs into the depressions.
Step 3: Warm Tortillas
Wrap your corn or flour tortillas in foil and put them in the oven to warm up.
Step 4: Bake Eggs
Now, bake your huevos rancheros for 15-20 minutes, or until the egg whites are cooked but the yolks are still jiggly.
Step 5: Serve Immediately
For the best results, serve your baked huevos rancheros on hot tortillas with cilantro, avocado, lime wedges and hot sauce.
Baking Breakfast Makes the Difference
I love making these rancher's style eggs in the oven. 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, using a larger baking dish, to feed a crowd.
Need to feed more people?
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.
My must-have accompaniments are always avocado, lime, and cilantro. Some hot sauce for the table allows everyone to customize their spice levels, as well. Some other ideas for serving are chopped tomatoes, pico de gallo, refried beans or chopped scallions.
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, this dish can’t be reheated. If you’re looking for make-ahead breakfast recipes, try another Mexican one: Breakfast Taquitos.
Yes, this baked skillet breakfast 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.
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.
Although I do like corn tortillas, 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.
Looking for more breakfast recipes?
- Baked Breakfast Egg Cups
- Breakfast Taquitos
- Blueberry French Toast Casserole
- Sweet Potato Mushroom Skillet
Baked Huevos Rancheros
- 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 mopping everything up
- Preheat oven to 375° Farenheit.
- 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, then add an egg to each depression.
- 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.