Scrambled Huevos Rancheros Recipes

HUEVOS RANCHEROS

Steps:

• Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
• In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
• Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

RANCHEROS SCRAMBLED EGGS

Steps:

• Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
• In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
• Add tomato, green onion and saute for 30 seconds.
• Stir in cilantro, cumin and oregano.
• Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.

SCRAMBLED HUEVOS RANCHEROS

Steps:

• In medium bowl combine eggs and milk; beat well.
• In medium skillet melt margarine and add egg mixture and cook until eggs are done.
• Stir in cheese.
• To serve, spoon eggs onto warm tortillas.
• Top with salsa, roll up and serve.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.