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!
Total Time25 minutesmins
Servings: 6servings
Calories: 488kcal
Author: Megan Byrd, RD
Cost: $8.34 or $1.39 per serving
Ingredients
12smallcorn tortillas
12eggs
2cupslow sodium black beans
2cupsplain Greek yogurt
½cupcojita cheesecrumbled
4roma tomatoesdiced
sliced avocados(optional)
Rancheros Sauce:
15oz low sodium tomato sauce
7ozcanned chipotle peppers(drained for less spicy sauce)
2tbsplime juice
2clovesgarlic
1tspcumin
¼cupcilantro
Instructions
Place the tortillas on a parchment-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).