I first discovered Huevos Rancheros on the breakfast menu after I was diagnosed with a gluten allergy. Before that, having beans and corn tortillas didn’t interest me in the morning, so I never gave it a consideration. But once I had to avoid pancakes and waffles, I was looking for something more than just potatoes and eggs to fill me up. I now have grown to LOVE the combination of tortillas, enchilada sauce and refried beans with my eggs to start the day. That then led me to create these individual huevos rancheros for my friends.

Many summers back I was cooking for a large group out on a farm and wanted to make them something different for breakfast.  They needed something filling to keep them going with a long day of farm chores. I created this constructed version of the huevos rancheros which they all named “mexican breakfast pizza”. Some people ate it with a fork while others just picked it up and ate it like a taco.

Individual huevos rancheros tortilla on a plate

If you are a young adult with cancer, please check out First Descents. They create week-long outdoor recreation trips all over the United States where participants go kayaking, rock climbing or surfing.  I am usually cooking for a couple of the groups over the summer, and this breakfast definitely shows up there.

Making Individual Huevos Rancheros Pizzas

 

This makes for a beautiful breakfast presentation.  This recipe makes about 6 individual huevos rancheros, but fair warning, many will want more than one, so plan accordingly!

I have included a recipe for Homemade Enchilada Sauce here as well!  I used to find there were no good enchilada sauces at the store. Most of them had sugar or wheat flour in them. So I made my own.

bright red homemade enchilada sauce in pan

Make your own enchilada sauce with this recipe

I’ve added a full printable version of the recipe at the bottom of the page. Otherwise, here’s the step-by-step version:

Individual Huevos Rancheros Pizzas

 

Ingredients
6 corn tortillas
1½ cups refried beans, black or pinto
2 tbsp olive oil, divided (or a little bacon grease works great too)
6 eggs
chopped cilantro
1 cup cooked chorizo (optional)
1 cup shredded sharp cheddar cheese (optional)
Procedure
Heat oven to 350 degrees

all the ingredients to make huevos rancheros pizzas on the counter ready to assemble

Place corn tortillas on a parchment or foil lined baking sheet. Spread ¼ cup refried beans on each tortilla. Then top each with a tablespoon of enchilada sauce, smoothing it out over the beans.
tortillas with beans and sauces for huevos rancheros gluten free

 

Sprinkle each tortilla with cheese and if using, add the cooked, crumbled chorizo.

 

In a small non-stick frying pan, heat 1 tsp oil, and when hot, add eggs, and fry until whites are set, but not fully cooked, about 1 minute. Sprinkle with a little salt and pepper while frying.

 

Place egg on top of the prepared tortillas. Repeat with the remaining eggs, adding a little oil if needed to keep eggs from sticking to the pan.

 

Place baking sheet in oven for 5 to 8 minutes, until egg is slightly cooked, but yolk is still jiggly when the pan is shaken.  The whites of the eggs should be firm, the cheese melted, but the yolk still soft. How long this takes depends on how cooked the whites were when placed on the tortillas. If the whites were completely opaque, then this should only be closer to 5 or 6 minutes, if the whites were still transparent and runny, then keep in the oven closer to 8 or 10 minutes.

Remove pan from oven, drizzle a little more enchilada sauce over the tortillas and finish with a sprinkle of cilantro.  Serve immediately.

a baking sheet of individual huevos rancheros

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Huevos Rancheros on baking sheet

Individual Huevos Rancheros

  • Author: Andrea Sprague
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Diet: Gluten Free

Description

This recipe makes about 6 individual huevos rancheros, but fair warning, many will want more than one, so plan accordingly! Print out the homemade enchilada sauce recipe to make this completely homemade!


Scale

Ingredients

6 corn tortillas

1½ cups refried beans, black or pinto

¾ cup enchilada sauce

2 tbsp olive oil, divided (or a little bacon grease works great too)

6 eggs

Chopped cilantro

1 cup cooked chorizo (optional)

1 cup shredded sharp cheddar cheese (optional)


Instructions

  1. Heat oven to 350 degrees.
  2. Place corn tortillas on a parchment or foil lined baking sheet. Spread ¼ cup refried beans on each tortilla. Then top each with a tablespoon of enchilada sauce, smoothing it out over the beans.
  3. Sprinkle each tortilla with cheese and then crumbled chorizo (if using).
  4. In a non-stick frying pan, heat 1 tsp oil, and when hot, add eggs, and fry until whites are set, but not fully cooked, about 1 minute. Sprinkle with a little salt and pepper while frying.
  5. Place one egg on top of each prepared tortilla. Repeat with the remaining eggs, adding a little oil if needed to keep eggs from sticking to the pan.
  6. Place baking sheet in oven for 5 to 8 minutes, until egg is slightly cooked, but yolk is still jiggly when the pan is shaken.  The whites of the eggs should be firm, the cheese melted, but the yolk still soft. How long this takes depends on how cooked the whites were when placed on the tortillas. If the whites were completely opaque, then this should only be closer to 5 or 6 minutes, if the whites were still transparent and runny, then keep in the oven closer to 8 or 10 minutes.
  7. Remove pan from oven, drizzle a little more enchilada sauce over the tortillas and finish with a sprinkle of cilantro.  Serve immediately

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