Chattering Kitchen

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Guest Post Series Part 6: Huevos Rancheros (Mexican Eggs) by Jen Catalfamo

The sixth blog in the Guest Post Series by Jen Catalfamo

I love Mexican cuisine and am also a HUGE fan of breakfast at ANY time.  Huevos are a great way to get both in the same meal. Mexican food sometimes has a bad reputation, but traditional Mexican Cuisine incorporates several healthy ingredients.  Garlic, cilantro, beans, tomatoes, peppers, you can add any one (or all of those) to this meal.  Use turkey bacon or sausage to cut down on the fat content.  I think it tastes just as good for a fraction of the fat and calories.

Mexican Eggs- Huevo Rancheros


  • 2 -6 inch tortillas – I use low carb multigrain ones
  • 3 eggs
  • ½ cup shredded cheese- I usually use Colby Jack
  • ½ cup refried beans
  • 2 Tsp. garlic
  • Oil- optional
  • 4 oz. browned breakfast sausage, bacon or chorizo
  • ½ medium tomato, diced
  • ¼ small red (or 1 stalk green) onion, diced
  • 1 Tbsp. cilantro chopped finely
  • 1 Tbsp. taco sauce
  • 1 Tbsp salsa verde
  • Sour cream- I use non-fat plain yogurt
  • Salt, Pepper and red pepper to taste


  • Brown your breakfast meat of choice and set aside on a paper towel to drain.
  • Warm the garlic in the same pan you just browned the meat in and add the beans.  If the beans seem too dry (will depend on the fat rendered from the breakfast meat) add a touch of olive oil.  Season to taste and stir well.
  • Cook the eggs over easy.
  • Brown two tortillas in a skillet, just long enough to warm them up and get a little color on them.
  • Assemble by placing tortillas on the bottom with a slight overlap then spread on the beans.
  • Add ½ of the cheese and then the salsa verde.
  • Carefully place the eggs on top of the meat then top eggs with the breakfast meat and remaining cheese.
  • Add your tomatoes, onion, taco sauce, sour cream and anything else you would enjoy!

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