Huevos Rancheros

Spice up your breakfast with the classic hearty Mexican-style eggs served with beans and warm tortillas.


  • 2 tbsps Crystal Farms® Butter
  • 4 (7- to 8-inch) flour tortillas
  • 1 can (16 oz) pinto beans; drained; rinsed
  • 3/4 cup prepared salsa
  • 4 eggs
  • 1 cup Crystal Farms Shredded Monterey Jack Cheese
  • 2 tbsps finely chopped cilantro


  • Melt 1 tablespoon butter in 12-inch nonstick skillet on medium heat. Cook one tortilla for 30 seconds or just until lightly browned; flip and cook for 30 seconds. Remove from skillet; cover to keep warm. Repeat with remaining 3 tortillas.
  • Meanwhile, heat pinto beans and salsa in small saucepan on low heat, stirring occasionally, until warmed.
  • Melt remaining 1 tablespoon butter in skillet. Break eggs into skillet; cook 1 minute or until eggs begin to set. Carefully top each egg with ¼ cup shredded Wisconsin Monterey Jack cheese. Cook an additional 1 ½-2 minutes or until cheese is melted and eggs are cooked to desired doneness.
  • To serve, place warm tortillas on each plate. Top with one fourth warmed pinto bean mixture, one cooked egg. Sprinkle each with cilantro.