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Huevos Rancheros with Pico de Gallo

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Ready In: 30 minutes
Serves: 4
Gluten-freeLow Added SugarVegetarian

A healthy version of a classic breakfast, topped with fresh pico de gallo.

What you'll need

Measuring cups
Measuring spoons
Cooking brush
Whisk or fork
Spatula or spoon
Large skillet
Oven mitt
Baking sheet


Serves 4
4 pieces Corn Tortillas
1/2 tablespoon Vegetable Oil
1 1/2 cups Egg Substitute or 6 Eggs beaten
2 tablespoons Cheddar Cheese or of Monterey Jack Cheese
2 cups Pico De Gallo
1/8 teaspoon Black Pepper



Heat oven to 450 ° F.


With a brush, lightly oil both sides of tortillas and place on a baking sheet. Cook for 5-10 minutes or until edges of the tortillas are crisp and begin to brown. Remove the tortillas from the oven and set them aside.


Spray a large skillet with nonstick cooking spray.


Add the egg substitute or eggs into the skillet. Cook at medium heat for 2-3 minutes, until the eggs are cooked.


Place an equal amount of egg on each tortilla and top with ½ tablespoon cheese.


Heat filled tortillas in the skillet, on the grill, or under the broiler for about 2 minutes, until the cheese melts. Using a spoon, put ½ cup Pico de Gallo on each tortilla and sprinkle with black pepper. Serve hot.

Chef's Tips

You can purchase pico de gallo at your local market, or make it yourself using this easy recipe.

Nutrition Facts

Serving Size 1.00 piece

Serving Per Container 4

Amount Per Serving
Calories 146
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1 g5%
Sodium 255 mg11%
Total Carbohydrate 16 g6%
Dietary Fiber 3 g11%
Protein 13 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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