Go Back
+ servings
Huevos Rancheros Breakfast Stack packs a tasty punch for breakfast. Hearty and filling, this classic Mexican feast is kicked up with non-traditional ingredients. #eggs #breakfast #recipe #TexMex #HuevosRancheros
Print

Huevos Rancheros Breakfast Stack

Huevos Rancheros Breakfast Stack is hearty and filling and packs a tasty punch for breakfast. This popular Mexican classic is kicked up with non-traditional ingredients.
Course Breakfast
Cuisine Tex-Mex
Keyword black beans, eggs, ham, hash browns, potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 629kcal
Author Paula Jones

Ingredients

  • ½ cup ham* diced
  • 2 cups diced potatoes with onions refrigerated or frozen, hashbrowns will work too
  • ½ cup black beans rinsed and drained
  • 1 tablespoon green pepper diced
  • 1 tablespoon red pepper diced
  • ¼ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon salt or to taste
  • 4 6-inch corn tortillas
  • 6 tablespoon vegetable oil divided (you will need 2 T for potato mixture, 2 T for tortillas & 2 T for frying eggs)
  • 2 large eggs
  • 1 medium avocado sliced
  • 1 tablespoon tomato diced
  • 1 tablespoon green onion diced
  • 2 tablespoon sriracha skinny srirachs or enchilada sauce

Instructions

  • Heat a large skillet over medium high heat.
  • When pan is hot, add 2 tablespoon oil.
  • When oil is hot, add add Simply Potatoes in an even layer and cook for 7 to 10 minutes, stirring every 2 to 3 minutes.
  • Stir in ham, black beans, green and red peppers, chili powder, salt and pepper.
  • Cook for another 2 to 3 minutes or until heated through.
  • Meanwhile, heat another large flat skillet or saute' pan to medium high.
  • Brush corn tortillas with remaining 2 tablespoon oil, place tortillas in pan and toast until each side until browned and crisp. Transfer to a platter.
  • Add 2 tablespoon vegetable oil to pan, when hot cook eggs to desired doneness.
  • To serve, place one tortilla on plate, top wth 1/4 of the potato mixture, another tortilla, another 1/4 of mixture and egg on top. Garnish with avocado slices, green onions and tomato. Serve with srirach, skinny srirach sauce or enchilada sauce

Notes

  • Recipe makes 2 large double stack servings.
  • *If desired, substitute the ham with diced cooked chicken, turkey, or sausage.
  • You may also add 1/2 cup shredded Monterey Jack cheese to the mixture if desired.

Nutrition

Calories: 629kcal | Carbohydrates: 81g | Protein: 27g | Fat: 71g | Saturated Fat: 41g | Cholesterol: 208mg | Sodium: 1203mg | Potassium: 1523mg | Fiber: 17g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 5mg