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A casserole dish with huevos rancheros consisting of egg, refried beans, avocado, onion, and cilantro.
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5 from 2 votes

sheet pan huevos rancheros (easy, high protein, dump and bake)

These sheet pan huevos rancheros are everything the classic is: two runny eggs, punchy salsa, refried black beans, crispy tortillas. But you make all of it in the oven! No frying pan, no babysitting eggs, no serving six people in shifts. Each serving hits 30g of protein from eggs, beans, and Greek yogurt.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: high protein
Servings: 6
Calories: 420kcal
Author: Mika Kinney

Ingredients

  • 6 small 6-inch corn tortillas
  • 16 oz refried black beans 1 can
  • 12 large eggs

to serve

Instructions

  • Preheat oven to 425F. Spray a half sheet tray lightly with cooking spray. Place the 6 small 6-inch corn tortillas in a single layer, overlapping a bit so it all holds together.
  • Spread a generous layer of 16 oz refried black beans onto each tortilla. Press the back of a spoon firmly into the center of each to create 12 (2 on each tortilla) deep wells for the eggs.
    A casserole dish with refried black beans on top of corn tortillas.
  • Crack the 12 large eggs into each well on each tortilla. Season lightly with salt and pepper.
    A casserole dish with eggs on top of refried black beans.
  • Bake for 12-15 minutes, checking at 12 minutes. Egg whites should be fully set and opaque; yolks should still jiggle slightly when you move the pan.
  • Remove from oven. Top each serving with a generous dollop of Greek yogurt, avocado slices, salsa, cotija cheese, and fresh cilantro. Serve immediately wth a squeeze of lime juice.

Video

Notes

Salsa: Use your favorite jarred salsa -- restaurant-style, chunky, or verde all work. Avoid very watery salsas; drain off excess liquid if needed before spooning on.
Bean swap: Regular refried pinto beans work 1:1.
Storage: Best eaten immediately. Leftover assembled tortillas don't hold well -- the tortilla softens and the egg yolk will overcook on reheating.

Nutrition

Calories: 420kcal | Carbohydrates: 34g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 341mg | Sodium: 585mg | Potassium: 1573mg | Fiber: 16g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 4mg | Calcium: 285mg | Iron: 6mg