Sausage Huevos Rancheros

Huevos Rancheros

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6


  • ½ cups crema
  • 1 (8 ounce) package sausage
  • vegetable oil, as needed
  • 4 whole small corn
  • 2 eggs
  • salt to taste
  • 1 (15 ounce) can refried beans
  • 1 cup Monterey Jack, shredded
  • 1 (15 ounce) can enchilada sauce
  • 1 cup grape tomatoes, halved
  • ¼ cups radishes, thinly sliced
  • ½ cups cilantro leaves, chopped
  • ¼ cups red onions, pickled
  • ½ whole avocado, sliced
  • 1 lime, sliced


  1. In a skillet over medium heat, cook breakfast sausage breaking apart into small pieces. Cook sausage until browned.
  2. Transfer to a plate and keep warm.
  3. In two small separate saucepans, warm the enchilada sauce and refried beans. Stirring occasionally so as not to burn.
  4. Wipe out grease in the skillet left from sausage.
  5. Return skillet to stove over medium heat. Add 2 tablespoons of vegetable oil. Fry tortillas in oil until both sides are crispy and brown. Add more oil as needed.
  6. Drain crispy tortillas on plates lined with paper towels. Set aside.
  7. Remove any access oil from the skillet. Fry eggs in the skillet until center has set and whites are opaque. Transfer fried eggs to a plate and keep warm.
  8. To assemble, place a dollop of refried beans on the center of the plate.
  9. Place one crispy tortilla on top of the beans to keep from sliding. Spread a layer of beans over the top. Sprinkle cheese over the beans and add a few spoons of the browned sausage.
  10. Spoon warmed enchilada sauce over top with tomato halves, radish slices and cilantro, and pickled red onions.
  11. Top the stack with another crispy tortilla and repeat the layering process. Top the stack with a fried egg, avocado and drizzle with crema. Squeeze with fresh lime juice and serve immediately.