Huevos Rancheros, made our way
As a breakfast or as a dinner, I love this meal for so many reasons. It is delicious. It is EASY. It requires little to no prep in advance. I love it the most though, because it is the absolutely perfect meal for those nights when I am so distracted with baking and playing with my new dehydrator that I forget to thaw meat or even cook the meal I planned in advance. I can have this meal on the table in 30 minutes or considerably less every time. Everyone, including the baby, likes it and it is easily adapted to suit individual tastes. It is my oldest son's most often requested breakfast and dinner.
Huevos Rancheros, made our way
recipe adapted from several different recipes at For the Love of Cooking, thanks again Pam!
4 baked potatoes - diced into half inch pieces (I like to bake a few extra potatoes whenever I am making them for a dinner and leave them in the fridge for this recipe.) If you don't have pre-cooked potatoes, the frozen bags of diced hash browns work well too.
1.5 cups cooked pinto, red or black beans (or 1 can drained and rinsed)
4-6 eggs
1/2 cup cheddar cheese - shredded
Salt and pepper to taste
Red or green chile sauce or salsa
Flour tortillas
Optional additions:
1/4 cup onion - finely diced
1/2 cup red/orange/yellow/green bell pepper - finely diced
Bacon or sausage - cooked and crumbled
Drizzle olive oil (or use bacon grease) in a large skillet and add the diced potatoes. Cook for 10 minutes over medium heat, stirring just often enough to prevent burning. Add onion and bell pepper, if desired, and then cook another 10-15 minutes stirring occasionally. Reduce heat to low and keep warm.
In a second non-stick skillet, cook the eggs over easy, just until the yolks are clouded over.
Once the eggs are cooked, layer the following ingredients on a plate (simply leaving off the items that don't appeal to each individual):
Tortilla
Potatoes, with or without bell peppers and onions
Beans
Cheese
Bacon or sausage crumbles
Eggs, one or two depending on your tastes
Smother the plate in green chile sauce or salsa if desired.
Huevos Rancheros, made our way
recipe adapted from several different recipes at For the Love of Cooking, thanks again Pam!
4 baked potatoes - diced into half inch pieces (I like to bake a few extra potatoes whenever I am making them for a dinner and leave them in the fridge for this recipe.) If you don't have pre-cooked potatoes, the frozen bags of diced hash browns work well too.
1.5 cups cooked pinto, red or black beans (or 1 can drained and rinsed)
4-6 eggs
1/2 cup cheddar cheese - shredded
Salt and pepper to taste
Red or green chile sauce or salsa
Flour tortillas
Optional additions:
1/4 cup onion - finely diced
1/2 cup red/orange/yellow/green bell pepper - finely diced
Bacon or sausage - cooked and crumbled
Drizzle olive oil (or use bacon grease) in a large skillet and add the diced potatoes. Cook for 10 minutes over medium heat, stirring just often enough to prevent burning. Add onion and bell pepper, if desired, and then cook another 10-15 minutes stirring occasionally. Reduce heat to low and keep warm.
In a second non-stick skillet, cook the eggs over easy, just until the yolks are clouded over.
Once the eggs are cooked, layer the following ingredients on a plate (simply leaving off the items that don't appeal to each individual):
Tortilla
Potatoes, with or without bell peppers and onions
Beans
Cheese
Bacon or sausage crumbles
Eggs, one or two depending on your tastes
Smother the plate in green chile sauce or salsa if desired.
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