Easy Huevos Rancheros Recipe (Sheet Pan!)

Try this Easy Huevos Rancheros Recipe when you need something hearty and filling but don’t have a lot of time. All you need to do is crisp a few tortillas, then load them up with beans and eggs and bake until set. Top with salsa, cheese, cilantro, and more for a delicious way to start your day!

Easy Huevos Rancheros Recipe

These easy huevos rancheros, or “rancher’s eggs,” are a twist on the traditional Mexican breakfast of fried corn tortillas topped with eggs, salsa, and more.

It has everything a rancher or farmer would need to get them through a day’s work without weighing them down!

Now, most of us probably aren’t doing that much physical work, but our brains need just as much fuel. 

This easy huevos rancheros recipe provides a little bit of everything we need to start the day off right, with plenty of flavors and textures to make it more fun.

Plus, it’s easier and less time-consuming to make than a casserole or individual omelettes. And everyone can customize them with a variety of toppings!

Ingredient Notes and Substitutions

• Corn Tortillas – The perfect base for this easy huevos rancheros recipe! These are thick, sturdy, and crisp up beautifully in the oven while adding another layer of flavor.
  
  While you can technically use flour tortillas, they simply aren’t as sturdy and won’t crisp the same way.
  
  Scoop them up carefully if you decide to use them anyway, and avoid saving them as leftovers.
  
• Olive Oil – This helps the tortillas crisp in the oven. Since they’ll be under the broiler, be sure to use an oil that’s safe for high heat.
  
  Avocado, safflower, or canola oils are the best neutral-tasting substitutes.
  
• Refried Beans – It’s easiest to grab your favorite can, though you can use homemade beans if preferred.
  
  I’ll usually scoop them out and give them a good stir so they’re easier to spread onto the tortillas. No need to warm them first!
  
• Eggs – Fresh, whole eggs are a must for this dish. You’ll crack them into the center of each tortilla so the whites set but the yolks are still a bit runny.
  
• Salsa – This goes on baked huevos rancheros after they come out of the oven.
  
  Stick with a more traditional restaurant-style salsa (I have a blender recipe too) or add fresh pico de gallo.
  
  You could even go in a completely different direction with a salsa verde or tomatillo sauce!
  
• Queso Fresco – A mild, crumbly, and slightly tangy Mexican cheese that really ties everything together.
  
  Cotija or feta are the closest substitutes, though both will be a bit saltier. You could also use fresh ricotta for a creamier texture.
  
• Cilantro – For fresh, herbal flavor — it’s a classic in Mexican cooking. If it unfortunately tastes like soap to you, swap it with fresh parsley instead.

Tips and Tricks to Make Perfect Baked Huevos Rancheros

• Crisp the tortillas first.

With all the smooth and creamy ingredients, you’ll want that added crispy texture!

Plus, it makes the tortillas a bit sturdier and keeps them from becoming soggy once everything is piled on.

It’s easiest to crisp them under the broiler, adding a little bit of oil to each side, since you’ll be using the baking sheet anyway.

But you can also crisp them one at a time in a skillet on the stove if you’re worried about burning — or if you don’t have a broiler.

• Make a well in the refried beans.

This holds the egg in place so it doesn’t run off the side of the tortilla and onto the pan. 

Scoop the beans into the center of each tortilla, then use the back of a spoon to spread them towards the edges. 

Press down a little more in the middle to make the well, making sure there is still a thin layer of beans between the tortilla and the egg.

• Adjust the baking time based on how you like your eggs.

Check them after 13-15 minutes in the oven to ensure the whites are set and the yolks are still runny. If you prefer a firmer yolk, let them bake for 16-18 minutes instead.

Keep in mind that the yolks will continue to cook a bit if you let them sit before serving.

Not too much, but enough to make a difference between super runny and the perfect silky texture!

Prep Ahead

• Crisp tortillas
• Prep toppings

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Cookie Scoop – A large, 2-3 tablespoon scoop will make it easy to get the right amount of beans on each tortilla.
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions 

There are so many delicious toppings to choose from, so mix and match your favorites!

Add some jalapeño slices or hot sauce for a fiery kick, or top these easy huevos rancheros with avocado or guacamole to add extra creaminess.

Sour cream (or Mexican crema) adds tang and can cool things down a bit too.

For a heartier meal, add some Mexican rice or breakfast potatoes to your plate. Include fresh fruit and a Bloody Mary too if making these for weekend brunch!

Storing and Reheating Leftovers

Baked huevos rancheros are really best right out of the oven, but you can refrigerate any leftovers for up to 3 days.

Warm them one at at time in the microwave, or in the air fryer to get the tortillas crispy again.

And if you plan on leftovers, it’s extra important to crisp the tortillas before baking so they don’t become too soggy or fall apart!

Easy Huevos Rancheros FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Originally published March 2025

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