Breakfast Time!
Easy huevos rancheros on Texas toast is a quick, super hearty breakfast. It’s also a great way to use up left over taco meat or guacamole. Avocado on toast seems to be all the rage, why not top it with taco meat, cheese, and super drippy dippin’ egg? Making this tasty dish to kick off your day takes minutes and before you know it, it’s breakfast time!
What You’ll Need to Make Easy Huevos Rancheros on Texas Toast
- Ground Beef – Use a 80/20 mix lean to fat ground beef. Cooking the sweet onions together will take just a few minutes. Use this same taco meat recipe to make Ground Beef Tacos with Avocado Cilantro Aioli.
- Bread – Texas toast is just white bread cut thick, but the thick profile makes the difference when toasting. The outside will get a nice golden toasty crunch, while the middle of the bread will still be a little soft and chewy. And sturdy enough to support the layers of avocado, meat, cheese, and eggs!
- Cheese – I usually enjoy a sharp cheddar cheese on my tacos, but for this I’m going with a Monterey Jack, which is a milder, creamer cheese. I always recommend shredding the cheese yourself if you can, but a pre-shredded cheese of your choice would be just fine.
- Eggs & Avocados – Truly the stars of this show. I love a good farm fresh egg and there are some really great options in the grocery store. To find a ripe avocado, look for dark skin and when pressed, feels like the meaty base of your thumb when you make a fist.
How to Make Easy Huevos Rancheros on Texas Toast
Super easy! Cook the ground beef, onions, and spices in a skillet. Drain the excess fat and set the meat aside. While this is cooking, prepare your avocado mash and grate the cheese. Place the Texas toast in the toaster.
Lastly, prepare your egg over easy, or as I like to call them “dippin’ eggs”. Lightly oil a small skillet, allow the egg to cook until the whites are opaque. Salt and pepper. Then flip and cook for just a few seconds more.
Layers of Deliciousness
I could use a thesaurus, but really. I think layers of deliciousness is on point. The secret to make each layer just about the same proportion – 1/4 cup of avocado mash, 1/3 cup taco meat, add on the cheese, then top with an egg.
So Good…
I hope you enjoy this breakfast as much as I do. It’s simple to make and indulgent. Velvety, creamy avocado, crunch toast, savory taco meat with creamy cheese, finished with a rich drippy yolk. Top the huevos rancheros with chopped onions, chives, salsa, sour cream… so good!
Tips, Tricks, & FAQs
- Shortcuts. Use leftover taco meat instead of making more or use guacamole in place of the avocado mash.
- Leftovers. Store unused taco meat in a well-sealed container, refrigerated for 1-2 days.
- Keep it Green. Store unused avocados by wrapping them in plastic wrap. Store unused avocado mash by pressing the mash into a container, then place plastic wrap on top. Push the plastic wrap down to the avocado preventing air from making contact. Close up the container.
- Extras? If by some chance you’ve assembled an extra huevos rancheros and haven’t devoured them, I don’t recommend storing it. At best I would eat the egg and disassemble the mash and meat. Toss the toast.
Easy Huevos Rancheros on Texas Toast
Easy Huevos Rancheros on Texas Toast is a hearty breakfast made with mashed avocado, taco meat, Monterey Jack cheese and a drippy dippin' egg.
Equipment
- chef's knife
- cutting board
- frying pan
- food processor, blender or immersion blender (optional)
- cheese grater
- measuring cups
- measuring spoons
Ingredients
Taco Meat
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground chipotle chili powder
- 1 teaspoon coriander
- 1 teaspoon lemon pepper
- 1/2 cup sweet onion
- 1 Tablespoon olive oil
- 1 lb ground beef 80/20
Avocado Mash
- 1 cup mashed avocado (1-2 large avocados)
- 1/4 teaspoon sea salt
Eggs
- 4 teaspoons olive oil (1 teaspoon per egg)
- 4 eggs
- dash sea salt
- dash fresh ground black pepper
The Other Tasty Things
- 4 slices Texas toast (or thick sliced white bread)
- 1/2 cup grated Monterey Jack Cheese (3 oz)
Instructions
Taco Meat
- Combine. Measure and combine all spices in a bowl.1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon cumin, 1/4 teaspoon sea salt, 1/2 teaspoon ground chipotle chili powder, 1 teaspoon coriander, 1 teaspoon lemon pepper
- Onion. Peel and cut onion in half. Remove the top and end. Slice the onion half into 1/2" thick slices. Then, cut the slices into 1/2" squares. Set aside.1/2 cup sweet onion
- Combine. In a large skillet, add 1 Tablespoon olive oil. Warm over medium heat and add the ground beef, onions, and spice mix.1 Tablespoon olive oil, 1 lb ground beef 80/20
- Cook. Cook the meat for 5-10 minutes until the meat is no longer pink. Be sure to stir and break up the meat into crumbles. **See Avocado Mash & Toast**
- Drain. Remove from heat and carefully drain out excess grease. Set the meat aside.
Toast
- Bread. While waiting for the meat to cook, throw slices of bread in the toaster or toaster oven. Then get started on the avocado mash and cheese.4 slices Texas toast (or thick sliced white bread)
Avocado Mash & Cheese
- Avocado. While waiting for the meat to cook and break to toast, prepare the avocado mash.1 cup mashed avocado (1-2 large avocados)
- Scoop. Slice the avocado in half and remove the flesh. To do this, palm the avocado, peel side in your hand. Run a spoon between the flesh and the peel, running it along the entire peel to loosen the flesh. Scoop out the green goodness and add it to a small bowl. To remove the pit from the other side, palm the avocado half and give it a squeeze. The pit should free up. Discard the pit and add the flesh to the bowl.
- Mash. Mash the avocado. Add sea salt and combine well.1/4 teaspoon sea salt
- Cheese. If not already shredded, grate the Monterey Jack cheese.
Eggs Over Easy
- Oil. Add 1 teaspoon of olive oil to a small skillet. Heat over medium low heat.4 teaspoons olive oil (1 teaspoon per egg)
- Eggs. Crack one egg into the pan and cook until the whites are opaque (solid). Season with a dash of salt and pepper.4 eggs, dash sea salt, dash fresh ground black pepper
- Flip. Carefully flip the egg over and cook for just a few seconds more.
- Plate. Gently transfer the egg from the skillet to a plate.
- Repeat. Be sure to clean out the pan, removing any stuck-on egg before starting the next egg. Add another teaspoon of oil and repeat until all 4 eggs are done.
Assembly!
- Reheat. If needed, give the taco meat a quick reheat on the stove top before starting.
- Assembly. To assemble your easy huevos rancheros on Texas toast, simply spread 1/4 cup avocado on each slice of toast.
- Layers. Top each slice of avocado toast with 1/3 cup taco meat.
- Cheese. Layer on 2 Tablespoons of shredded cheese per slice.1/2 cup grated Monterey Jack Cheese (3 oz)
- Egg. Lastly, top each slice with one over easy egg.
- Enjoy! Serve immediately!
