Easy Sheet-Pan Huevos Rancheros

Your next go-to brunch or brinner idea is here: sheet-pan breakfast nachos. Loaded with cheese, veggies and pretty toppings, this easy riff on huevos rancheros is sure to please!
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20 Minutes Prep
35 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 5 cups corn tortilla chips
  • Small check mark in a circle icon 2 cups shredded Monterey Jack cheese (8 oz)
  • Small check mark in a circle icon 1 can (16 oz) Old El Paso™ refried beans
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 3/4 cup sliced roasted red bell peppers (from 15.5-oz jar), patted dry
  • Small check mark in a circle icon 1/4 cup thinly sliced red onion
  • Small check mark in a circle icon 6 eggs
  • Small check mark in a circle icon 1/2 cup Old El Paso™ red or green chile enchilada sauce (from 10-oz can)
  • Small check mark in a circle icon 1 medium avocado, pitted, peeled and diced
  • Small check mark in a circle icon 1/4 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 2 tablespoons chopped fresh cilantro leaves
Preparation
  1. Heat oven to 400°F. Spray 18x13x1-inch pan with cooking spray.
  2. Spread chips on pan in even layer. Sprinkle with 1 cup of the Monterey Jack cheese. In medium bowl, mix beans, chiles and taco seasoning mix. Gently spoon mixture evenly over cheese; sprinkle with remaining 1 cup Monterey Jack cheese. Top with roasted peppers and red onion.
  3. Make 6 (2-inch diameter) evenly spaced holes in chip mixture, exposing bottom of pan. Bake 10 minutes.
  4. Remove pan from oven. Gently crack egg into each hole. Drizzle enchilada sauce over entire pan. Bake 10 to 13 minutes or until egg yolks are set and whites are firm. Top with avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
Expert Tips
  • For the tastiest huevos, make sure to get all the cheese on the chips so it isn’t wasted on the pan.
  • To prevent chips from getting soggy, be sure to pat roasted peppers dry before placing on chip mixture.
Nutrition
1 Servings: Calories 490 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 225mg; Sodium 1100mg; Potassium 300mg; Total Carbohydrate 36g (Dietary Fiber 7g); Protein 23g % Daily Value: Vitamin A 50%; Vitamin C 25%; Calcium 35%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Medium-Fat Meat, 1 High-Fat Meat, 2 1/2 Fat Carbohydrate Choices: 2 1/2