Sheet pan huevos rancheros pairs soft-cooked eggs with homemade salsa, crispy tortilla triangles, and refried beans all on one pan. The runny yolks create a natural sauce that makes this versatile Mexican breakfast work for brunch or dinner.
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Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.
Cover and refrigerate leftovers for up to 2 days; reheat gently in a 350°F oven to avoid overcooking eggs. Best served fresh.
sheet pan or large rimmed baking sheet
Yes, the homemade salsa (tomatoes, onion, cilantro, jalapeño) can be prepared up to 2 days ahead and stored covered in the refrigerator.
Bake the assembled sheet pan at the temperature specified until egg whites are just set but yolks jiggle when gently shaken—typically 12–15 minutes depending on your oven.
Yes, corn tortillas work well and are more traditional; cut and season them the same way as flour tortillas.
Cover and refrigerate for up to 2 days; reheat gently in a 350°F oven until warmed through to avoid overcooking the eggs.
Yes, use 1 egg and approximately 2 tablespoons refried beans per serving, and adjust salsa and tortilla proportions accordingly.
