{This post is sponsored by Florida’s Natural.}

Brunching our way into the weekend with this Chipotle Huevos Rancheros Bake with Mango Salsa.

Happiest Thursday everyone! I know it’s not quite the weekend yet, but hey, Thursday is the new Friday, right?

Right, right….

If you could not tell, I’m super excited the weekend is almost here. While I’m loving these productive first weeks of January, and feeling a little more refreshed and inspired after a great week in the kitchen, I’m still looking forward to some weekend chill time. Who else is feeling the same? Therefore, I thought I’d share this fun, Mexican-inspired dish today in hopes that it motivates you to create the perfect weekend brunch! Or maybe even a breakfast for dinner? You should do this too. Breakfast for dinner is the best.

Either way, this Huevos Rancheros Bake might just be one of my favorite brunch recipes yet. I mean, who doesn’t want a little Mexican for brunch, you know?

Spicy tomato sauce, balanced with a little citrus sweetness, topped with eggs, and served with all my favorites…avocado, mango salsa, and a little cheese too…you know, for good measure. Yup, sounds pretty perfect to me.

Usually, whenever I make breakfast recipes, I tend to lean towards sweet foods (hello to these pancakes, this french toast, and these muffins) versus savory foods. But after a recent Instagram Stories poll, it was pretty clear that a lot of you are looking for easy, healthy, savory breakfast, and brunch recipes.

Well, I enthusiastically caved into your requests, and today I’m sharing a savory brunch dish, and you know? I am pretty excited about it.

I first had Huevos Rancheros served to me while on vacation in Mexico this past summer with my family. It was truly one of the best breakfast dishes I’d ever had. And while I’m not sure I can ever make it just like they do in Mexico, I could not be happier with the way this dish turned out.

If you’re new to Huevos Rancheros, it’s a pretty simple Mexican dish consisting of fried eggs, served with tomato salsa, refried beans, and tortillas. It’s a staple in Mexican cuisine and can be made a few different ways, but either way you serve it up, it’s delicious. To make the dish make-ahead-friendly (and great for entertaining), I turned it into a bake. Meaning you do not have to stand at the stove, frying eggs and warming tortillas all morning long.

Yes please.

The key to good Huevos Rancheros is all in the tomato salsa, or in this case, tomato sauce. For my tomato sauce, I added in a little smoky heat with chipotle chiles. For some sweetness, I added in my favorite no pulp Florida’s Natural^® Brand Orange Juice (the secret ingredient that takes the sauce from good to awesome). If you’re new around these parts, Florida’s Natural is my favorite orange juice for brunching. It’s made entirely from citrus coming straight from Florida—and that’s it. There are no other added sugars or ingredients. Florida’s Natural makes a great brunch beverage, but used in a sauce? Total game-changer.

From there, I spooned this awesome sauce over corn tortillas, added the eggs right into the salsa, and then everything is baked until the eggs are perfectly cooked.

I usually love baking my Rancheros in individual ramekins, but found this actually works really well with using just one baking dish.

I finished my Rancheros bake with a fresh mango salsa served over top. Mangos are abundant in Mexico and I ate my weight in them while I was there, so while this salsa topping is not traditional, it seemed fitting, and trust me, it’s SO GOOD.

This is the perfect brunch recipe to make for friends, or just a Sunday morning spent with family. One thing? Be sure to serve this up with plenty of avocado, cilantro, and a generous sprinkle of cheese.

It’s the only way to do it up.

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4.2 from 25 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Chipotle Huevos Rancheros Bake with Mango Salsa

By halfbakedharvest

Course: Brunch

Cuisine: Mexican

Keyword: brunch recipes, egg, mango salsa

The perfect brunch recipe to make for friends, or just a Sunday morning spent with your family.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 servings

Calories 270 kcal

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small sweet onion, chopped
• 1 poblano pepper, chopped
• 1 jalapeño, seeded and chopped
• 2 cloves garlic, minced or grated
• 1 teaspoon dried oregano
• 1 can (15 ounce) diced fire roasted tomatoes
• 1/2 cup Florida's Natural® Brand Orange Juice (I used the No Pulp variety)
• 1-2 chipotle chiles in adobo
• kosher salt and pepper
• 8 corn tortillas
• 8 eggs
• feta cheese, cilantro, yogurt, and avocado, for serving

Mango Salsa

• 1 mango diced
• 1 jalapeño seeded and chopped
• 1/4 cup fresh cilantro, chopped
• juice from 1 lime
• 1 pinch flaky sea salt

Instructions

1. 1. Preheat oven to 350 degrees F. Grease 4 oven-safe ramekins or a 9x13 inch baking dish.

   2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and poblano pepper. Cook for 5 minutes or until soft. Add the jalapeño, garlic and oregano. Cook another 2 minutes. Add the tomatoes, orange juice, chipotle chiles, and season with salt and pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat.

   3. Layer the tortillas in the bottom of the prepared baking dish. Spoon the sauce over the tortillas. Crack the eggs into the sauce. Season with salt and pepper. Transfer to the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.

   4. Meanwhile, make the salsa by combining all ingredients in a bowl.

   5. Serve the Huevos Rancheros topped with salsa, avocado, cheese, and cilantro. Enjoy!

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PS. I was serious about the breakfast for dinner thing…let’s do it.

{This post is sponsored by Florida’s Natural. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }