I realize that Huevos Rancheros typically use fried eggs, but I’m cooking for kids, so I make it the way they like it best, which is with scrambled eggs. Ha, ha! When I have leftover ham or roast beef, I add that to the scrambled eggs. I also frequently sautee peppers and onions with our scrambled eggs for flavor. These are great for busy mornings as they are quick and very transportable. They also freeze and microwave well, if you like to prepare things ahead of time.
1. Scramble a large skillet of eggs. I heat the skillet and add 2 T. of coconut oil to melt while I beat the eggs (2 per person you are serving) with a little milk and some salt. Add the egg mixture to the skillet and stir constantly with a spatula, scraping the bottom.
2. Microwave a stack of tortillas for a few seconds to warm. My kids prefer flour tortillas and I use corn.
3. Spoon scrambled eggs down the center of the tortilla, top with salsa, and fold shut.
Pico de Gallo instead of salsa
*** You can also turn these into breakfast burritos by adding cooked hashbrowns and crumbled sausage.
8 pack of tortillas: $1.49
dozen eggs: $1.55
Cost per serving: $0.38 (plus additional toppings)