Skillet Huevos Rancheros Recipe
A healthy vegetarian version of one of our favorite Mexican-style breakfasts! Eggs are baked over flavorful beans and crispy tortillas, then topped with avocado, fresh tomato and cilantro.
How to Make the Best Skillet Huevos Rancheros
Huevos rancheros is a classic Mexican breakfast that translates to “rancher’s eggs”—a hearty dish that was traditionally served to farmworkers to fuel their morning labor. This skillet huevos rancheros takes the beloved recipe and simplifies it into one easy baking dish, making it perfect for weekend brunch or a special breakfast any day of the week.
What makes this version special is the combination of textures and flavors. The tortillas get delightfully crispy on the bottom while the spiced bean mixture stays creamy and flavorful. The eggs bake right on top, their whites setting perfectly while the yolks stay gloriously runny—ready to mix into everything when you break them open with your fork.
Don’t skip the garnishes! The cool, creamy avocado, bright cilantro, and squeeze of lime juice take this dish from good to absolutely irresistible. This vegetarian breakfast is packed with protein and fiber, keeping you satisfied all morning long.
Skillet Huevos Rancheros
A healthy vegetarian version of one of our favorite Mexican-style breakfasts! Eggs are baked over flavorful beans and crispy tortillas, then topped with avocado, fresh tomato and cilantro.
Ingredients
Bean Mixture
Assembly
Garnishes
Instructions
Prepare the Bean Mixture
- Preheat oven to 400°F.
- In a large pan over medium heat, sauté onion in olive oil until tender, about 5 minutes. Add garlic and sauté for a minute or two.
- Add half of the diced tomatoes (saving half for garnish), beans, spices, salt, and 2 tablespoons water. Let simmer on medium-low until tomatoes break down a bit, about 5 minutes, stirring occasionally. Taste and adjust spices and salt.
Assemble and Bake
- Brush cast-iron skillets (or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops with a little olive oil.
- Divide the warm bean mixture over the tortillas, making little indentations with the back of a spoon for the eggs to rest in.
- Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper, and crumbled cheese if desired.
- Place in the hot oven and bake for 10-12 minutes. Continue cooking until egg whites are set and yolks are to your desired doneness, another 5-10 minutes.
Serve
- Serve immediately with sliced avocado, lime wedges, sour cream, fresh cilantro, hot sauce, and fresh tomatoes.
Notes
- You can add other vegetables like bell pepper, kale, zucchini, or mushrooms to the bean mixture.
- Baking time will vary depending on how hot your beans are when you add the eggs.
- For individual servings, use small cast-iron skillets. For a family-style dish, use one large skillet and layer tortillas up the sides.
