We’re sharing an easy Huevos Rancheros recipe, great for breakfast, lunch or dinner. Huevos Ranchero is a traditional Mexican dish, and it’s probably one of the most recognizable vegetarian dishes in North and Central Americas. Ready? Let’s get cracking.

Our play on this classic Mexican recipe is made with both pinto and black beans, corn, a tomato chili-sauce, then topped with thick-cut bacon, shaved Parmesan cheese, and farm-fresh eggs and chopped cilantro. It’s an easy and quick breakfast to put together.

Huevo rancheros aren’t just for breakfast; it’s also a popular brunch, lunch or dinner option everybody will love.

I also added caramelized onions because onions are useful in just about any savory recipe, and this recipe has lots of savory goodness from the tomatoes, garlic, Parmesan cheese, and the thick-cut bacon. Start to finish, this recipe clocks in at just over 40 minutes, but it is well worth the wait.

This huevos rancheros recipe feeds eight to ten people so it can feed a hungry crowd.

Unlike traditional huevos rancheros, which are usually served with tortillas, this midwest adaptation is paired with homemade Bacon + Parmesan Buttermilk Biscuits. I drizzled a bit of honey over the warm biscuits to give them a little kiss of sweetness.

You, Will, Love Our Midwest Huevos Rancheros Recipe Because:

Easy
Savory
Hearty
Filling
Is A Great Egg Recipe
Uses Thick-Cut Bacon
Will Feed A Crowd
Elevates Breakfast, Lunch, Brunch, or Dinner

Como Hacer Huevos Rancheros

Ingredients:

6 strips crispy thick-cut bacon
1 15-ounces can whole kernel corn
1 14.5-ounces can diced tomatoes
1 28-ounces can tomato sauce
1 15-ounce can pinto beans
1 15-ounce can black beans
1 tablespoon chili lime seasoning
1 tablespoon Kosher salt
1 tablespoon ground cumin
1 tablespoon dried of 2 tablespoons of fresh cilantro
1/2 tablespoon dried oregano
1 teaspoon freshly cracked black peppercorns
2 large sweet or yellow onions sliced thin
1 1/2 cup sliced mix mini tri-colored peppers sliced
1 cup cherry tomatoes
3 cloves of garlic, minced
1 tablespoon bacon drippings
1/2 tablespoon extra virgin olive oil
6 large fresh eggs

Directions:

Preheat oven to 400 degrees.
Crisp six strips of thick-cut bacon, when finished, place the bacon on a plate lined with a paper towel. Set aside.
Save a tablespoon of the bacon drippings and discard the rest. Place a skillet over med-high heat and add the bacon drippings and a tablespoon of unsalted butter.
When the skillet is hot, add the sliced onions and sauté until the onions soft and translucent, about ten minutes. After the onions are finished cooking, remove the onions from the skillet into a bowl and set aside.
Place the skillet over med-high heat and add a half tablespoon of extra virgin olive oil. When the oil is hot, add the tri-colored peppers and minced garlic. Sauté the mixture for three minutes then spoon into the bowl with the onions.
Into a large bowl add the whole kernel corn, diced tomatoes, cherry tomatoes, tomato sauce, pinto beans, black beans, chili lime seasoning, Kosher salt, ground cumin, dried oregano, freshly cracked black peppercorns and mix well.
Pour the tomato mixture into a large casserole dish and spread evenly, add the caramelized onion on top with the tri-colored peppers and garlic.
Crumble the thick-cut bacon on top and half of the shaved Parmesan cheese.
Place the dish into a 400 degree preheated oven and cook for 35 minutes.
Remove from the dish from the oven and crack six (6) eggs over the top of the top and return the pan to the oven.
Cook until the eggs are at the desired level of doneness.
Remove the Huevos rancheros from the oven and top with the remaining Parmesan cheese and fresh cilantro.
Serve with homemade biscuits or warm tortillas.

What are you waiting for? I see you looking at this recipe and thinking, why not? Now that you have a great recipe, I am pretty sure you can pull off making our Midwest Huevos Rancheros in the comfort of your kitchen. I think your taste buds will thank you!