Sheet pan huevos rancheros is a new twist on traditional huevos rancheros. It’s so easy to bake for breakfast, brunch, and even for dinner!
I absolutely love traditional huevos rancheros. I pretty much order them anytime I go out to brunch. Along with plenty of mimosas.
Now that we haven’t been able to go out to breakfast as much, I’ve really started to miss this delicious brunch meal. So I decided to make my own at home!
Sheet pan huevos rancheros are easy, healthy, spicy, and make the perfect recipe to make on the weekend!
Jump to:
What does it taste like?
Sheet pan huevos rancheros are smoky and spicy with hints of cilantro and saltiness from the cojita cheese. It’s one of the most flavorful breakfasts you can make at home, all on one sheet pan!
Sauce Ingredients
To start, you’ll need to make the rancheros sauce, which is incredibly easy and only requires a food processor and 6 ingredients!
Tomato sauce – The main ingredient in the rancheros sauce. Choose a low sodium can of tomato sauce to keep the salt level down.
Chipotles in adobo sauce – This is essential and adds all of the smoky and spicy flavor into the homemade rancheros sauce. If you want to make it a little less spicy, drain these as much as you can before you add them to your food processor.
Garlic – A classic and essential flavor in the homemade sauce.
Cumin – Another layer of flavor in the sauce, cumin adds a warm and slightly earthy flavor to most mexican-inspired cuisines.
Cilantro – The perfect herb in huevos rancheros sauce. Don’t skip this ingredient!
Lime juice – A zesty, citrusy, and flavorful addition to the sauce.
Ingredients:
Rancheros sauce – Made with tomato sauce, chipotle peppers, cilantro, lime, garlic, and cumin. It’s a perfectly spicy sauce for this breakfast recipe!
Corn tortillas – The base of your baked huevos rancheros. Use the soft tortillas, they’ll crisp up in the oven when you broil them!
Eggs – The main protein component in your vegetarian huevos rancheros. You can always add meat, but these are way too good without it!
Black beans – Essential to this recipe, the black beans add texture and lots of healthy fiber! Cut down on the salt by using reduced-sodium black beans in the can, or cooking your own dry beans.
Diced tomatoes – Topping your heuvos rancheros with diced tomatoes adds a delicious freshness and makes them look pretty, too!
Cojita cheese – If you’ve never had cojita cheese, it tastes a lot like feta, but with a much more mild flavor. It crumbles easily, and makes a great addition to this recipe. It adds that salty flavor without adding too much actual sodium.
Plain Greek yogurt – Another layer of protein, plain Greek yogurt tastes a lot like sour cream, but has probiotics and less fat and sodium than sour cream does.
Avocado – An optional topping. It adds some healthy fats and that smooth avocado flavor!
Instructions
- Make the sauce. Add the rancheros sauce ingredients to your food processor.
- Pulse until smooth. Set aside.
- Place the tortillas on a lined sheet pan (use 2 sheet pans if don’t have one large enough). Broil for 4-5 minutes, until brown and slightly crispy.
- Once the tortillas are done broiling, reduce the oven temperature to 375°. Scoop some of the rancheros sauce onto each tortilla, spreading evenly 1 inch from the edges. Try to create a “nest” with the sauce to help the egg stay on the tortillas.
- Crack each egg in the middle of the tortilla, trying your best not to let the egg run off the tortilla. It’s okay if it does, it’ll still be delicious!
- Sprinkle with black beans evenly over the tortillas.
- Bake for 15-18 minutes. 15 minutes will give you over-easy eggs, 18 minutes will give you over-hard eggs.
- Top the huevos rancheros with plain Greek yogurt, cojita sauce, diced tomatoes, more rancheros sauce, cilantro, and avocados (if using).
Tips & FAQ
Huevos rancheros means “rancher’s eggs”, and is a staple in rural parts of Mexico. It’s traditionally made with fried eggs and salsa on top of fresh tortillas.
No, the sauce can easily be replaced by enchilada sauce or fresh salsa! Use whatever you have!
Yes it is! Using only beans and eggs for the protein component, these baked huevos rancheros is completely vegetarian!
Sour cream, guacomole, fresh salsa, ground beef, shredded pork, and jalepenos would all go amazingly well with this recipe. Feel free to make it your own!
Yes! These actually keep in the fridge for 1 or 2 days really well! Just store them in an airtight container, then heat them up the next day for about a minute in the microwave.
Nutritional Info
This sheet pan breakfast recipe is high in protein and fiber, which makes it filling! By eating filling meals stuffed with lots of protein and fiber, you can help prevent snacking and excessive hunger between meals.
Baked huevos rancheros also use low sodium tomato sauce, low sodium black beans, and minimal cojita cheese, which helps you keep your salt intake in check.
Total nutritional content per serving is:
- Calories: 488 calories
- Protein: 29 grams
- Sodium: 471 mg
- Carbohydrates: 49 grams
- Fiber: 9 grams
Pricing Info
I do love an inexpenive brunch, and this recipe definitely fits the bill! By making baked huevos rancheros at home, you are only going to spend about $8.34, or roughly $1.39 per serving!!
Other breakfast recipes:
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Sheet Pan Huevos Rancheros
Ingredients
- 12 small corn tortillas
- 12 eggs
- 2 cups low sodium black beans
- 2 cups plain Greek yogurt
- ½ cup cojita cheese crumbled
- 4 roma tomatoes diced
- sliced avocados (optional)
Rancheros Sauce:
- 15 oz low sodium tomato sauce
- 7 oz canned chipotle peppers (drained for less spicy sauce)
- 2 tbsp lime juice
- 2 cloves garlic
- 1 tsp cumin
- ¼ cup cilantro
Instructions
- Place the tortillas on a lined sheet pan (use 2 sheet pans if don't have one large enough). Broil for 4-5 minutes, until brown and slightly crispy.
- Meanwhile, make the sauce. Add the rancheros sauce ingredients to your food processor, and pulse until smooth. Set aside.
- Once the tortillas are done broiling, reduce the oven temperature to 375°. Scoop about 1 T of the sauce to each tortilla, spreading evenly 1 inch from the edges. Try to create a "nest" with the sauce to help the egg stay on the tortillas.
- Crack each egg in the middle of the tortilla, trying your best not to let the egg run off the tortilla. It's okay if it does, it'll still be delicious!
- Sprinkle with black beans evenly over the tortillas. Bake at 375° for 15-18 minutes. 15 minutes will give you over-easy eggs, 18 minutes will give you over-hard eggs.
- Top the huevos rancheros with plain Greek yogurt, cojita cheese, diced tomatoes, more rancheros sauce, cilantro, and avocados (if using).
Video
Pin me for later!
Shop my recipe:
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Sheet pan huevos rancheros are the perfect breakfast recipe to make on a lazy weekend. They make for a filling and satisfying brunch meal, but don’t forget the mimosas!
xoxo Megan
These were so delicious! My husband mixed some of the extra sauce with sour cream, and we’ve been putting that on everything since.
That’s such a great idea! I’ll have to try that 🙂
Oh yeah these were really good! I know it’s not healthy bout If I didn’t have to share what was made, I would of eaten them all.
They are really hard to resist! Thanks Ted!