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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


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!



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)


  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