These Huevos Rancheros Breakfast Bowls are easy to make and so delicious.
I love huevos rancheros, and I mean love. Anytime I see it on a menu, I get tunnel vision. It’s suddenly the only option I see, and I must order it! These breakfast bowls have many the same flavors as the classic dish, but without all the guilt. The colors are so vibrant, and I love making these while entertaining for breakfast or brunch. Plus, they’re so easy to make, let me show you how!
How to Make Huevos Rancheros Breakfast Bowls:
- In a bowl, combine beans, salsa, cilantro, and cumin.
- Place corn tortillas into greased ramekins.
- Fill tortillas with the black beans mixture and an egg.
- Cook until the egg white is set and the yolks have hardened slightly. Garnish with toppings, and serve!
Cook’s Note – Huevos Rancheros Breakfast Bowls:
- This huevos rancheros recipe will serve eight if you’re serving it with a side like fresh fruit salad. If you’re serving it alone, then it will serve 4.
- These breakfast bowls are best eaten right away because they do not keep very well in the refrigerator.
More Mexican-Inspired Breakfast Recipes:
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Huevos Rancheros Breakfast Bowls
people
These Huevos Rancheros Breakfast Bowls are easy to make and so delicious.
Equipment
- Medium bowl
- wooden spoon
- pastry brush
- ramekins
- baking sheet
Ingredients
- ¼ cup extra virgin olive oil divided
- 8 corn tortillas 6-inches in diameter
- 15 ounce can black beans rinsed and drained
- 1 ¼ cups jarred salsa
- ¼ cup chopped fresh cilantro plus more for garnish
- 1 teaspoon ground cumin
- 8 large eggs
- 1 medium tomato diced
- ¼ cup crumbled cotija cheese
- 1 large avocado diced
- 1 lime cut into 8 wedges
Instructions
- Move oven rack to middle position, and preheat to 350 degrees F.
- In medium bowl combine drained beans, salsa, cilantro, and cumin; set aside.
- Brush eight 10-ounce ramekins with 2 tablespoons of olive oil, and place on a baking sheet. Warm tortillas in microwave until flexible, about 20 seconds, and then press 1 tortilla into each ramekin to form a bowl. Brush tortillas with remaining 2 tablespoons of olive oil.
- Evenly divide black bean mixture among tortilla bowls, and crack 1 egg into each tortilla bowl. Bake until egg whites are set, and egg yolks are firm to the touch, about 25-28 minutes.
- Garnish with diced tomatoes, crumbled cotija cheese, cilantro, and avocado. Serve immediately with lime slices.
Nutrition
Serving: 1breakfast bowl | Calories: 307kcal | Carbohydrates: 27g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 629mg | Potassium: 568mg | Fiber: 8g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 3mg
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I just came across these and I can’t wait to make them tomorrow morning as a breakfast treat for my family. And I love how simple they are to make!
Love easy recipes like this one! it looks so delicious, so I am saving and trying this weekend!
Julia, I hope it’s a hit!
This looks so delicious and yummy! I can’t wait to make this recipe! My husband is going to love this!
Oh yum! I love that you made these into individual bowls. Such a fun idea for breakfast!
These are so cute and convenient! I haven’t had a lot of experience with huevos rancheros but I’ll definitely have to try this recipe 🙂
Oh my gosh! These look so delicious, and I love that they are so easy to make!! Can’t wait to try them!
Thanks, Linda! I hope you enjoy them!