Baked Bean Huevos Rancheros


No need to wait till next summer’s cookout to use those extra cans of baked beans. A couple of cans of beans, plus a package of soy sausage, and a jar of prepared salsa are at the heart of this Mexican breakfast dish. To save time, simply transfer the bean mixture to a plate, wipe out the skillet, and fry the eggs for a dish that comes together in under 20 minutes.

  • 6Servings


  • 2 Tbs. canola oil
  • 1/2 12-oz. pkg. soy chorizo sausage, such as Soyrizo
  • 1 cup prepared salsa
  • 1 canned chipotle chile in adobo sauce, drained and minced
  • 2 15-oz. cans baked beans, drained
  • 6 large eggs
  • 2 Tbs. chopped cilantro
  • 6 warm corn tortillas


Preheat oven to 425°F. Coat 8-inch glass baking dish with cooking spray. Heat oil in large nonstick skillet over medium-high heat. Add soy chorizo, and cook 2 minutes. Stir in salsa and chipotle, and cook 3 minutes more. Add beans, and bring mixture to a simmer. When hot, transfer to prepared baking dish.

Crack eggs over bean mixture, and bake 13 to 15 minutes, or until eggs are set. Sprinkle with cilantro, and serve with tortillas.

Nutrition Information

  • Calories: 384
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 212 mg
  • Fat Content: 15.5 g
  • Fiber Content: 12 g
  • Protein Content: 19 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 875 mg
  • Sugar Content: 12 g