Huevos Rancheros Style Sheet Pan Breakfast

• 12 corn tortilla quarters
• 1 (15 oz) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 large eggs
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco or feta cheese
• 2 green onions, sliced
• 1 tablespoon olive oil
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium bowl, mix diced tomatoes with cumin, chili powder, smoked paprika, and cayenne pepper.
3. 3 Arrange tortilla quarters on a sheet pan and brush lightly with olive oil.
4. 4 Scatter tomato mixture evenly over tortillas.
5. 5 Crack eggs directly onto the pan, spacing them evenly.
6. 6 Bake for 12-15 minutes, until egg whites are set and yolks are still runny.
7. 7 Remove from oven and sprinkle with cilantro, cheese, and green onions.
8. 8 Season with salt to taste and serve immediately.

Equipment

• Sheet pan
• Baking sheet
• Oven

Variations

• Add black beans to the tomato mixture for extra protein.
• Top with a fried egg instead of sunny-side-up for a different texture.

Substitutions

• Use flour tortillas if corn is not available.
• Substitute cotija cheese for queso fresco.

Pairings

• Fresh fruit salad
• Spicy margarita

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder.
• If you prefer your yolks firmer, bake a few minutes longer.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of fresh fruit or avocado slices.
• Pair with a spicy Bloody Mary for a brunch kick.

FAQ