Sheet Pan Huevos Rancheros really are the perfect breakfast food; they are healthy, vegetarian, have lots of vegetables and protein (eggs and refried beans), and are loaded with melted cheese! I discovered and fell in love with the best ones ever at the Highlevel Diner in Edmonton on our last visit. So obviously I attempted to replicate them and I think I did a darn good job!
The only difference is that I made them quicker and easier. You’ll love how this easy, gluten-free Sheet Pan Vegetarian Huevos Rancheros recipe will make your life simpler. You can quickly make 6 servings on one sheet pan using instant rice, canned refried beans, and my quick blender tomato sauce- all in 30 minutes! And they are WW friendly.
However, you'll still want to check out Highlevel Diner the next time you’re in Edmonton.
Because not only is their Huevos Rancheros recipe delicious, their Cinnamon Buns with Bourbon sauce are also to die for!
The diner is at the south end of the Highlevel Bridge, where you get a fantastic view of Edmonton. It’s really a beautiful walk from the diner (and you can burn off some of that breakfast.) I can't wait to go back this summer!
I love this recipe because of how quick, easy, and healthy it is! You don't need olive oil or any other kind of oil to make it:
- I made a rancheros tomato sauce out of ingredients (green pepper, onion, garlic, canned tomatoes, etc..) that can quickly be tossed in the blender and pureed.
- You don't even need to chop up the veggies for this spicy tomato sauce; just simply throw the chunks in and let the blender do all the work!
- Instant rice and canned refried beans make it really quick.
- And the tortillas are baked at the same time as the dish so there's no fussing with frying. Easy peasy!
Prep: Heat oven to 400 degrees F. Spray a 9X13 baking sheet with non-stick cooking spray.
- Cook instant rice as per package directions and set aside.
- Place the tomatoes, cumin, onion, garlic, cilantro, jalapenos, 2 sprigs of cilantro and green pepper in blender and puree until smooth. Then transfer to a microwave safe dish and cook for 5 minutes in microwave.
- Spray another baking sheet with non- stick cooking spray and add tortillas, spacing evenly (don't worry if they hang over the edge.) Bake ONLY 5 minutes. *If they puff up in spots, pop it with a toothpick and push the air out. But be careful, the steam is HOT! Cool for 2 minutes after baking and flatten.
Preheat the oven temperature to 400 degrees F (204 degrees C).
Spread refried bean mixture in an even layer on the bottom of baking sheet.
Add cooked rice.
Add tomato sauce (after cooking in microwave).
Then scatter cheese evenly over everything.
Crack 6 sunny side up eggs, spacing evenly.
Hint: If you want to ensure the egg will stay in the spot you crack it onto, make a small indent in the sauce with the back of a spoon.
⏲️ Baking time
Bake for 10 minutes (for a nice runny yolk) or until eggs are to your liking. *If you like the egg yolks harder you’ll have to bake it a little longer. Then serve with warm tortillas.
📖 Variations & Substitutions
- Spicier - you could add some chili powder to the sauce, or crushed red pepper or your choice of hot sauce as a garnish
- Tomato sauce - Many recipes use a fresh Pico de Gallo type sauce. Although I love that type of fresh salsa, I'm not a big fan of all the chopping required. These Easy Huevos Rancheros use a simple blender/microwave tomato ranchero sauce to make it easier and faster. But if you prefer that sauce and would like to use it with this recipe then simply replace the tomato sauce with my Pico de gallo. Beware: it will take you longer!
- Cheese- you could use pepper jack cheese instead of cheddar
- Salsa - you could use a store-bought salsa or homemade salsa to garnish
- Vegan - use vegan cheese instead of regular cheddar cheese and a tofu scramble instead of eggs, to make vegan huevos rancheros
- Onion - you could use red onion instead of white onion
- Pepper you could use a red bell pepper instead of green peppers
💭Huevos Rancheros meaning
Huevos rancheros is a rural Mexican dish and a traditional Mexican breakfast that literally means rancher’s eggs in Spanish. In essence, it's a plate of food consisting of eggs, beans, rice, and sometimes papas (potatoes) with tortillas. Avocado/guacamole, and various regional sauces can sometimes be accompaniments as well. And it's considered a Mexican comfort food. You can read more about Heuvos Rancheros HERE.
I love to serve these Sheet pan Huevos Rancheros with fruit salad:
👪 Serving Size
This healthy breakfast recipe makes 6 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need a smaller or additional baking sheets, depending on how many servings you want to make.
This recipe is Weight Watchers friendly @ 7 WW points for ⅙ of this recipe.
Store these leftover healthy huevos rancheros in an airtight container in the fridge for up to 1 day (the eggs are not good to eat after 2 days). These ingredients don't stand up well to freezing.
This is not only an ideal breakfast or brunch recipe, but this is also a great recipe for a weeknight. Really, it's perfect for any time of day! So if you're looking for a quick and delicious Mexican vegetarian breakfast, give these Sheet Pan Vegetarian Huevos Rancheros a try!
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This post is NOT sponsored by the Highlevel Diner (I just really like their food!)
📋 Vegetarian Sheet Pan Huevos Rancheros Recipe
Tomato Sauce for Heuvos Rancheros
- 796 ml -(28 oz) can diced tomatoes, drained * squeeze out as much tomato juice as possible
- ½ small white onion
- 1 garlic clove
- 1.5 tablespoon chopped jalapenos * I used tamed
- ½ teaspoon cumin
- ½ -a green pepper
- 2 sprigs fresh cilantro
- 398 ml -can refried beans * about 1.5 cups
- 6 eggs
- 2 cups instant brown rice, cooked * I use Minute rice
- 2 cups grated sharp cheddar cheese
- 6 - 8 inch gluten-free tortillas (small corn tortillas)
- sour cream
- green onions, optional
- Heat oven to 400 degrees F. Spray a 9X13 baking sheet with non-stick cooking spray or line with parchment paper,
- Cook instant rice as per package directions and set aside.
- Place the tomatoes, cumin, onion, garlic, cilantro, jalapenos, 2 sprigs of cilantro and green pepper in blender or food processor and puree until smooth. Then transfer to a microwave safe dish and cook for 5 minutes in microwave.
- Spray another baking sheet with non- stick cooking spray and add tortillas, spacing evenly (don't worry if they hang over the edge.)Bake ONLY 5 minutes. *If they puff up in spots, pop it with a toothpick and push the air out. But be careful, the steam is HOT! Cool for 2 minutes after baking and flatten.
- Spread refried beans evenly on the bottom of baking sheet
- Add rice.
- Add tomato sauce.
- Crack 6 eggs, spacing evenly,
- Then scatter cheese evenly over everything.
- Bake for 10 minutes or until eggs are to your liking. *If you like the egg yolks harder you’ll have to bake it a little longer.
- Garnish with sour cream, salsa, additional cilantro and green onion or avocado slices , as desired. Sprinkle on black pepper (optional)> Then serve with warmed tortilla or crispy corn tortillas (sliced in half) and enjoy!