Moms Huevos Rancheros

A flavorful breakfast favorite gets a Mexican twist! Moms Huevos Rancheros is a vibrant, spicy take on breakfast burritos, packed with scrambled eggs, tangy tomatoes, and gooey cheese, all wrapped up in crispy corn tortillas and finished with fresh cilantro and scallions.

Ingredients

• 6 large eggs
• 1 1/2 cups cooked Mexican rice (preferably day-old rice)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh scallions (green onions)
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 6 corn tortillas
• Salsa Roja (mild or medium-hot), for serving

Instructions

Start by cracking the eggs into a bowl and whisking them together with a fork.

Add a pinch of salt and pepper to taste.

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped jalapeño and sauté for about 1 minute, until fragrant.

Add the cumin and smoked paprika to the skillet and stir to combine.

Cook for 30 seconds.

Add the diced tomatoes to the skillet and stir to combine.

Cook for about 5 minutes, stirring occasionally, until the mixture has thickened slightly.

Stir in 1/2 cup of the shredded Monterey Jack cheese.

Remove the skillet from the heat and set aside.

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the Huevos Rancheros, lay a tortilla flat on a plate or surface.

Spoon some of the egg mixture onto the center of the tortilla, leaving a small border around the edges.

Roll the tortilla into a snug burrito shape and place seam-side down on a serving plate.

Repeat with the remaining ingredients.

Place a spoonful of the tomato mixture on top of each rolled tortilla, followed by a sprinkle of the remaining Monterey Jack cheese, some chopped cilantro, and chopped scallions.

Serve immediately, with a side of Salsa Roja for added flavor.

Notes

Use leftover Mexican rice to make this recipe even heartier.

Make sure to cook the rice a day in advance to let the flavors meld together.

If you like a little more heat in your dish, don’t seed the jalapeño pepper.

For a milder version, remove the seeds and membranes for less heat.

Use any leftover tomato mixture as a dip for chips or veggies later.

Don’t overfill the tortillas with the egg mixture, or they’ll be hard to roll.

Leave a small border around the edges to make them easier to seal.

If you want to get ahead, prepare the egg mixture, tomato mixture, and warm the tortillas a day in advance.

Then, simply assemble the Huevos Rancheros just before serving.

This recipe makes 6 servings, so feel free to customize to your crowd’s taste preferences.

Add more cheese, cilantro, or salsa to suit your family’s flavor profile.

Smoked paprika adds a deep, smoky flavor, but feel free to substitute with regular paprika if you don’t have it on hand.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 240mg
• Sodium: 450mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 26g