Go Back

Easy Huevos Rancheros Bake Recipe

This easy Huevos Rancheros Bake offers a layered, savory breakfast or brunch dish featuring corn tostadas, warm refried beans, zesty enchilada sauce, and a blend of melted cheeses. It's topped with eggs, baked until bubbly, and finished with fresh avocado, cilantro, and sour cream, providing a satisfying and flavorful Mexican-inspired meal.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6 people
Calories 6824.3 kcal

Equipment

  • 1 9x13 inch Baking Dish Essential for assembling and baking the layers.
  • 1 Medium Saucepan For gently warming the refried beans and enchilada sauce.
  • 1 Chef's knife For dicing avocado and finely chopping cilantro and jalapeño.
  • 1 Cutting Board For safe and efficient preparation of fresh ingredients.
  • 1 Rubber Spatula Ideal for spreading the refried beans and enchilada sauce evenly.

Ingredients
  

Main

  • 18 corn tostadas from 1 [12.3-oz.] pkg.
  • 2 8-oz. pkg. red enchilada sauce (such as Frontera)
  • 1 15-oz. can refried beans, warmed
  • 8 ounces Colby Jack cheese shredded (about 2 cups)
  • 4 ounces queso blanco crumbled (about 1 cup)
  • 1 1/2 teaspoon olive oil
  • 6 large eggs at room temperature
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium avocado diced (1 1/2 cups)
  • 1/2 cup sour cream
  • 1/4 cup packed fresh cilantro leaves chopped
  • 1 medium jalapeño chile seeded and finely chopped (1 1/2 tsp.)

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • In a medium saucepan, gently warm the refried beans over low heat, stirring occasionally, until spreadable.
  • In another small saucepan, warm the red enchilada sauce over low heat.
  • Shred the Colby Jack cheese and crumble the queso blanco; dice the avocado and finely chop the cilantro and jalapeño.
  • Spread about one-third of the warmed enchilada sauce evenly over the bottom of the prepared baking dish.
  • Arrange 6 tostadas over the sauce, then spread half of the warmed refried beans over the tostadas, followed by half of the Colby Jack and queso blanco cheeses.
  • Repeat the layering process: another third of the enchilada sauce, 6 more tostadas, the remaining refried beans, and remaining cheeses.
  • Top with the final 6 tostadas and the remaining enchilada sauce. Create six shallow indentations in the top layer and crack one egg into each indentation.
  • Drizzle the eggs with olive oil, then season evenly with kosher salt and black pepper.
  • Bake for 18-20 minutes, or until the eggs are set to your desired doneness and the cheese is bubbly and lightly browned. Garnish immediately with diced avocado, sour cream, chopped cilantro, and finely chopped jalapeño before serving.

Notes

For optimal results, ensure your eggs are at room temperature; this promotes more even cooking. To prevent soggy tostadas, layer them swiftly and get the dish into a preheated oven quickly. If you prefer a runnier yolk, pull the bake a minute or two earlier, or cook the eggs separately and add them at the end. Don't skimp on the quality of your enchilada sauce, as it forms a significant flavor base. The fresh avocado, cilantro, and jalapeño are crucial for brightness and textural contrast, so add them right before serving. A pinch of flaky sea salt on the eggs post-bake can elevate their flavor.