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

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

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

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.

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

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.

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

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.

Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

Chipotle Huevos Rancheros Bake with Mango Salsa

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories Per Serving: 359 kcal

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


Mango Salsa


  • 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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Chipotle Huevos Rancheros Bake with Mango Salsa | @hbharvest #mexican #brunch #eggs #healthyeating #recipes

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!! }

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  1. 5 stars
    Great recipe, thank you! I didn’t have poblano peppers, but did add the black beans in the first layer per one of the comments and it came out great. I lightly fried the tortillas similar to making enchiladas to avoid a soggy dish. The brunch crowd loved the dish! Will make this again.

    1. Hi Leticia,
      Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT

  2. If I prepared the salsa mixture in advance (like the night before) would the oven cook time be the same the next morning?

  3. Hi! This sounds delish! Do you preheat the tortillas before putting them on the bottom of the baking dish or ramekin? Also if I don’t want the eggs to be runny, should I bake 4-5 min longer?

    1. Hey there,
      Nope, I do not preheat the tortillas, you can follow the recipe as is:) Yes, I would bake longer depending on how you like your eggs. I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    Hi, this recipe is out of this world. I try thing I write about. I wrote a book,(not published yet, but on its way) in one of my chapters my lovely characters are having huevos rancheros for breakfast ?. I’d like to ask if I could use one of your beautiful image on my Instagram and promoting you as well. Please let me know ? ?

    1. Hi Eva! I am so glad you love my blog! Yes, you can use one of my photos with credit to Half Baked Harvest. Please do not copy the recipe though! Thank you!! xTieghan

  5. I made this for this morning’s breakfast but added a can of black beans for some extra uumph. A very nice weekend meal (could very easily be breakfast for dinner). My baking time was closer to 20-25 minutes instead of the listed time. Also this has already been noted, but this is definitely on the spicy side. If you want it to be milder, use half a jalapeno and only one chipotle. And don’t skip over the fresh mango salsa; it really perked up the dish. In sum, not very hard to make but very delicious.

  6. 5 stars
    I made this today and it was amazing! Definitely a little on the spicy side, but that’s how I like Mexican dishes, as authentic as possible.

    Thanks for sharing this recipe with us!

  7. 5 stars
    I am following a no added sugar diet so used 1/2 TBSP of dried orange peel instead of orange juice. Have not made it with orange juice so not sure if the difference in taste but it was delicious with the dried orange peel. Thanks Tieghan! Your recipes are amazing!

  8. 5 stars
    I made a few modifications. I used roasted hatch chiles that I had in the freezer instead of the poblano, and added diced zucchini and red bell pepper. I also added chile powder to the mango salsa. It was more like a Mexican style shakshuka. My husband and I loved it! Thank you!

  9. I don’t see any beans in the huevos rancheros, but they are mentioned in the intro. This looks delicious and I’d like to try it. Thanks!