Best Gluten Free Huevos Rancheros Breakfast Pizza Recipes

BREAKFAST HUEVOS RANCHEROS

Breakfast Huevos Rancheros image

Huevos rancheros are my go-to Saturday morning breakfast treat!

Provided by Emily Alimonos

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Steps:

Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g

HUEVOS RANCHEROS

Huevos Rancheros image

Hearty appetites will love these eggs served ranch-style with chorizo sausage resting on corn tortillas and covered in salsa and cheese.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 25m

Number Of Ingredients 6

Ingredients

1/2 pound bulk chorizo or pork sausage
Vegetable oil
6 corn tortillas (5 to 6 inches in diameter)
1 1/4 cups Old El Paso™ salsa (any variety)
6 fried eggs
1 1/2 cups shredded Cheddar cheese (6 oz)

Steps:

Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
Spread each tortilla with 1 tablespoon of the salsa to soften.
Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.