Huevos Rancheros Recipe For Brunch

Collage of photos of that show two eggs cooking on a skillet next to a pile of pulled pork.
Up the morning routine breakfast with this delicious twist on the classic Huevos Rancheros! I took some of my tender smoked pulled pork and added it to make this a tasty and filling Easy Huevos Rancheros Recipe.

Blue plate with a pile of tortilla chips topped with pulled pork, cheese, eggs, and fresh salsa.

Pulled Pork

Every single time I make pulled pork, we’ve got leftovers. Even if I am frantic thinking I didn’t make enough to feed everybody, we’ve got leftovers.

Pulled pork is seriously underutilized in the world of breakfast foods, let me tell you. I’m talking pulled pork eggs Benedict, pulled pork omelets, pulled pork breakfast sandwiches, pulled pork breakfast burritos, and more pertinent to this particular post: Pulled Pork Huevos Rancheros!

Hot skillet topped with two eggs cooking and a pile of pulled pork topped with green salsa.

Easy Huevos Rancheros Recipe

A couple of sunny side up fried eggs, some beautifully crisped pulled pork, cheese, and refried beans on a bed of corn tortilla chips (or more traditionally a corn tostada, which we obviously didn’t have on hand).

I threw everything on my favorite cast iron skillet for simple cooking and clean-up then layered on the flavor. I loaded the pork up with Salsa Queen’s Gourmet Tomatillo and let it sizzle away and get a beautiful crispy crust on the bottom before topping with shredded jack cheese. All that cheesy, meaty, eggy goodness was stacked on top of warm refried beans and crisp corn tortilla chips. The whole thing got a (not small) helping of fresh pico de gallo (again, Salsa Queen) and was devoured as soon as I finished snapping pictures.

A bowl of salsa next to an open carton of brown eggs.

Huevos Rancheros Recipe

Huevos Rancheros

Pulled Pork Huevos Rancheros

Susie Bulloch

This breakfast classic is the perfect vehicle for using up leftover pulled pork. Tasty and simple, with a great kick!

Prep Time : 15 mins

Cook Time : 5 mins

Total Time : 20 mins

Servings : 1 person

Calories : 601kcal

  • In a small pan over low heat, warm up the refried beans. Set aside.

  • Heat a cast iron skillet over medium high heat. Melt the butter in the pan and turn to coat the bottom evenly. Crack two eggs into the skillet, being careful not to break the yolks. Season with salt and pepper, if desired.

  • Pile the pulled pork on the opposite side of the skillet as the eggs. Top with the tomatillo salsa. Allow the eggs and pork to cook for approximately 2-2 1/2 minutes until the egg whites are set but the yolks are still runny and the pork is heated through. Top the pork with the jack cheese and leave in the pan until just melted.

  • While the eggs and pork are cooking, begin assembling your plate. Place the tostadas (or tortilla chips) on the plate and top with the warm refried beans. Carefully transfer the pork and melted cheese mixture onto the top of the refried beans. Add the fried eggs and finish with the pico de gallo. Serve immediately with sour cream, if desired.

Calories: 601kcal | Carbohydrates: 54g | Protein: 31g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 1795mg | Potassium: 266mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1121IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 4mg

Huevos Rancheros

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