I first discovered Huevos Rancheros on the breakfast menu after I was disgnosed with a gluten allergy. Before that, having beans and corn tortillas didn’t interest me in the morning. 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 love the combination of tortillas, enchilada sauce and refried beans with my eggs to start the day.

A couple 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 gluten free

 

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

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

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 fahrenheit.
Ingredients for individual huevos rancheros gluten free

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

 

If adding chorizo, crumble and pan fry the chorizo. Sprinkle with cheese and cooked, crumbled chorizo (if using).

 

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.
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Huevos Rancheros on baking sheet

Individual Huevos Rancheros

  • Author: Andrea Sprague
  • Yield: 6 1x

Description

This recipe makes about 6 individual huevos rancheros, but fair warning, many will want more than one, so plan accordingly!


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 fahrenheit.
  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. If adding chorizo, crumble and pan fry the chorizo. Sprinkle with cheese and cooked, crumbled chorizo (if using).
  4. 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.
  5. 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.
  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