Ranchero Eggs zest up your morning with Southwestern flavors – onion, green bell pepper, shredded cheese, and salsa or hot sauce of your choice.
I grew up eating what my parents would refer to as Ranchero Eggs for breakfast. Scrambled eggs were a preferred preparation, kicked up from time to time with the addition of diced onion and green bell pepper, then coated with a blanket of cheese. Served with salsa or hot sauce, it made for a flavorful scrambled egg dish that was often repeated.
I can still count on a breakfast featuring Ranchero Eggs when I return home for a visit, but I also make them for myself on occasion. The beauty of Ranchero Eggs is that the recipe is more like a guideline; it can be easily adapted to suit your tastes.
I’ve used jalapenos, serranos, and red bell pepper in lieu of green bell pepper; I’ve added garlic; I’ve used cheddar, smoked cheddar, and pepper jack cheeses; and I’ve topped it with at least a dozen different kinds of salsas and hot sauces. All fantastic variations I might add.
To get started, you want to saute those peppers and onions in butter for 2-3 minutes over medium heat, then reduce heat to medium-low before adding your vigorously whipped eggs. Cook ’em low and slow and sprinkle with cheese at the end.
A genius hack courtesy of my Mom: you can dice up peppers and onions in advance and freeze them, which is especially helpful if you are short on time or feeling lazy. Your future self will thank you. Arrange diced peppers and onions into a flat layer in a freezer bag, freeze, then simply break off a frozen chunk and toss it into the pan when Ranchero Egg cravings hit.
Here’s the OG recipe in all of its simplistic glory, guaranteed to get your morning off on the right flavorful foot.
- 3 large eggs
- Splash of cream (or milk)
- 2 tablespoons diced yellow onion*
- 2 tablespoons diced green bell pepper**
- 2 dashes of salt
- 2-3 dashes of black pepper
- 1 tablespoon of butter
- ¼ cup shredded cheddar cheese***
- Add the butter to a pan over medium heat.
- Once completely melted, add diced onions and green bell pepper.
- Cook for 2-3 minutes, stirring frequently.
- Reduce heat to medium-low. In a bowl, add eggs, cream (or milk), salt and pepper and whisk vigorously.
- Pour egg mixture into the pan.
- Cook low and slow for around 5 minutes, using a spatula to gently push the eggs around. I recommend keeping the scrambled eggs slightly wet, as they will continue cooking for an additional 2-3 minutes during the next step.
- Top with shredded cheddar cheese and put a lid on it for 2 minutes, or until the cheese has melted.
- Serve with salsa or hot sauce.
**Or whatever type of pepper you wish.
***Or pepper jack or Colby or… whatever cheese you wish, as long as you pick a good melting cheese.
If you’re looking for a mid-afternoon Southwestern-inspired snack, give these Salsa Ranch Pinwheels a whirl.