First of all, I am genuinely astonished that I haven’t told you all about my huevos rancheros. It’s high time that I introduce you to one of my all-time favorite meals, but first, I’ll share a little personal history with the dish.
It took me a long time to give huevos rancheros a chance (24 years, to be exact). Growing up, my dad always ordered huevos rancheros when we ate out at Mexican restaurants. A giant plate would arrive in front him, a mess of refried beans and substances that I didn’t care to identify. Repulsed by the oozing fried egg, I would divert my attention back to my plate, and smother yet another chicken finger in ketchup. (Yes, I was the kid who ordered chicken fingers at every restaurant. Extra ketchup).
That kid didn’t like eggs at all, and the grown-up kid in me has never learned to like fried eggs. Scrambled eggs I can handle, as long as they’re made with a splash of milk and topped with lots of veggies. So when Kathleen waxed poetic about huevos rancheros in quick succession last year, I thought I’d give the dish a chance—but with a scrambled egg instead of a fried egg. I used Smitten Kitchen’s method, but scrambled the egg before pouring it over the tortilla.
Dad, you were right. Huevos rancheros are amazing.
Whether scrambled or fried, huevos rancheros just might be the perfect meal—light, filling, healthy and super fresh. It’s the breakfast that I treat myself to on weekdays and weekends. It’s lunch, when I can’t think of anything I’d rather eat. It’s the meal that I crave after a stressful day at work. If I’m having a lousy day, huevos rancheros make it all better.
My version is a far cry from the traditional Mexican dish, and quite a bit different from the average beige Tex Mex variety. No matter. If you’re a traditionalist and can’t imagine going without the fried egg, think of it as a scrambled egg-topped tostada, or an omelet with a corn tortilla base. Sounds good, right?
Scrambled Huevos Rancheros
- Author:
- Prep Time: 3 mins
- Cook Time: 5 mins
- Total Time: 8 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: Mexican
Looking for a light, filling, fresh recipe? Look no further than scrambled huevos rancheros, which are perfect any time of the day! Recipe as written below yields 1 serving; multiply as necessary.
Ingredients
- 1 corn tortilla
- 1 egg, scrambled
- Dash of milk
- ¼ cup shredded cheese (Monterey Jack, cheddar and mozzarella are all good)
- Toppings of your choice (see suggestions below)
Instructions
- In a small bowl, scramble your egg with a dash of milk.
- Heat a small pan (I use an 8-inch cast iron skillet) over medium heat. Butter the skillet or spray it with cooking spray.
- Place the tortilla in the pan. Let it warm up on one side, and then flip it. Repeat if you want an extra crispy tortilla.
- Once both sides are hot, sprinkle cheese onto the tortilla. I like to leave the center alone and cover the perimeter with cheese.
- Once the cheese has melted, slowly pour the egg mixture onto the center of the tortilla. It will overflow onto the pan, which is fine. At this point, you’re going to treat it sort of like an omelet, so use a wooden spoon to push the eggs around the perimeter of the pan. Scoot the set pieces to the center of the tortilla.
- Once you’ve redistributed all of the eggs to the tortilla, use a big spatula to flip it over and cook for about twenty seconds. Flip it back onto your plate and top it with whatever your heart desires!
▸ Nutrition Information
Suggested topping: Salsa Fresca
- 1 roma tomato or a small handful of cherry tomatoes
- 1/2 diced avocado
- 1 tablespoon chopped red onion
- 1 teaspoon chopped jalapeño
- 1 teaspoon chopped cilantro
- squeeze of lime juice
Mix up all the ingredients in a small bowl.
Suggested topping: Spicy Black Beans
Warm up about 1/2 cup black beans with a little bit of homemade or store-bought salsa. Use a fork to distribute it on your huevos (you want to avoid getting any extra liquid on your huevos).
More options: Crumbled queso fresco or feta, sour cream or plain Greek yogurt, store bought salsa (just try to minimize the juice so your tortilla doesn’t get soggy), and pinto beans instead of black beans. Put a summer garden spin on it with sautéed zucchini, onions and mild cheese. Or hey, try cheddar cheese and ketchup (this big kid will never stop loving ketchup).
P.s. Cookie and Kate is now on Facebook!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jacqui
Hands down this is one of my favorite meals any time of the day! And I love how quick, easy and so fresh it is too!
Valeria
I would be sooo happy to have this dish for lunch today! It really looks yummy and filling but light and full of energy. Oh looks soo nice! Thanks for sharing this recipe, now on my must-do list!
anh
My first time heard of Salsa Fresca! But I love it already! Thanks for sharing this with us!
Katrina
I’ve been wanting to try this for a while. It looks so yummy!
Maria
Will have to add this one to the dinner menu!
Follow Your Own Way
breakfast food is so delicious all times of the day. especially a dish like this. perfect.
Delishhh
Very nice – i sometime make something similar for breakfast and just call it my breakfast buritto. I have scrambled eggs with Chorizon sausage. Then i wrap this in a tortilla with salsa, cheese, cucamole, and sour cream – so good!
Kelsey
I love breakfast for dinner. This would make a delicious breakfast for dinner!
Nat
Love, love, love huevos rancheros!
Erin@shecooksgardens
Oh yum! I love the technique of cooking the egg onto the tortilla, fantastic! I was always an egg hater growing up too. When I moved in with my partner he made me and then later showed me his method for scrambling eggs and everything changed, now I can’t get enough. :)
Whytney
I am eating this as we speak (I type?) and it is FAB. I have only ever had huevos rancheros at Drexels, and if my avocado didn’t taste slightly scody, it would probably be on-par with theirs! I have also recently made your gingerbread pancakes and banana oat pancakes (in which I added chocolate chips!). Slowly making my way through your recipes Kate, and so far all have been divine!! Looking forward to your next post.
Whytney
dana
Woke up this morning with a craving for something corn tortilla. With quick Google search, found your recipe and made it. SO DELISH! Made my son’s day to wake up to this great tasting breakfast. Thank you for sharing. Love your blog and all that you share here. Next: Dark Chocolate Zucchini Brownies… zucchini has been the theme in my kitchen this Spring. Can’t wait to make! You are on to something here … in my kitchen!
★★★★★
Kate
Thanks, Dana! Hope you enjoy the other recipes as much as the huevos rancheros!
Lynda
Hi Kate,
You are so very gifted as a blogger and recipe developer. I’ve followed you for quiet some time; you website is my #1 choice for vegan recipes and ideas, and I love your bright, beautiful, enticing photographs.
Note: I’ve noticed a problem with printing Scrambled Huevos Rancheros; nothing prints after the instructions, no Suggested Topping: Salsa Fresca, Suggested Topping: Spicy Black Beans, or More options. I thought you might not be aware of this error.
Thanks for all the wonderful, beautiful vegan recipes.
★★★★★
Dat
Delicious. I made the spicy black beans but used salsa fresca & chipotle Tabasco sauce in place of actual jarred salsa (I didn’t have it on hand) and it tasted great! I will add corn and sour cream next time for even more flavor bomb.
I made this into a burrito by cooking the eggs separately and adding it to the wrap that I had removed from the pan. I find burritos good for serving multiple people because it retains heat better and can conveniently be packed to-go.
★★★★★
Kate
Thanks for sharing your variation, Dat! I appreciate it.
Alli
Another amazing recipe (we have your cookbook and love it). This was such an easy way to make the eggs, and was good for my teen who does not like them fried. Both kids said ‘so delicious’ and ‘please make again-maybe dinner?’. Salsa recipe just right. Thanks!!
★★★★★
Kate
I’m glad you love this one too, Alli! Thanks for sharing!