By Protein

Sausage Huevos Rancheros Recipe

Name: Sausage Huevos Rancheros Recipe
Ingredients: 2 ea. Corn Tortillas, 6-inch; 1/2 cup Seasoned Black Beans (Sub-Recipe), Hot; 2 ea. Jimmy Dean® Chicken Breakfast Sausage Patties; 2 ea. Large Eggs, Fried Over Easy; 1 tbsp. Canola Oil, Divided Between the Tortillas and Eggs; 1/8 tsp. Kosher Salt; 1/8 tsp. Ground Black Pepper; 1/4 cup Ranchero Sauce (Sub-Recipe), Hot; 3 tbsp. Avocado Crema (Sub-Recipe); 2 tbsp. Queso Fresco, Crumbled

Huevos rancheros with chicken sausage patties, fried eggs, ranchero sauce, avocado crema and queso fresco

Ingredients

2 ea. Corn Tortillas, 6-inch

1/2 cup Seasoned Black Beans (Sub-Recipe), Hot

2 ea. Jimmy Dean® Chicken Breakfast Sausage Patties

2 ea. Large Eggs, Fried Over Easy

1 tbsp. Canola Oil, Divided Between the Tortillas and Eggs

1/8 tsp. Kosher Salt

1/8 tsp. Ground Black Pepper

1/4 cup Ranchero Sauce (Sub-Recipe), Hot

3 tbsp. Avocado Crema (Sub-Recipe)

2 tbsp. Queso Fresco, Crumbled

Give your breakfast menu bold Mexican-inspired flavor with these sausage huevos rancheros: griddled corn tortillas layered with black beans, Jimmy Dean® Chicken Breakfast Sausage Patties and over easy eggs, finished with zesty ranchero sauce, cool avocado crema and crumbled queso fresco. Hearty, colorful and built for the breakfast rush.

Made with Jimmy Dean® Chicken Breakfast Sausage Patty 1.5oz

Directions

Preheat a convection oven to 375°F and preheat the flat top grill to 350°F.
Place frozen chicken sausage patties on a parchment-lined sheet pan. Bake for 12 to 14 minutes, until lightly browned with a slight char and heated through to an internal temperature of 165°F. Hold hot.
Reheat the seasoned black beans and ranchero sauce to 165°F and hold hot at 135°F or above. Stir the beans so they are thick and spreadable.
Lightly brush the flat top with canola oil. Cook the corn tortillas for 30 to 45 seconds per side, until warm, pliable and lightly charred. Keep wrapped in a warm towel until plating.
Lower the flat top to 325°F and lightly oil. Crack the eggs onto the flat top, season with salt and black pepper and cook for about 2 minutes, until the whites are fully set. Flip and cook 15 to 30 seconds for over easy, keeping the yolks liquid.
Overlap the 2 tortillas on a warm plate and spread 1/4 cup of black beans over each tortilla.
Top each tortilla with 1 chicken sausage patty and 1 fried egg.
Spoon the ranchero sauce over the patties and around the eggs, partially covering the yolks.
Drizzle the avocado crema over the top and finish with the crumbled queso fresco.
Serve immediately.

Seasoned Black Beans

3 1/2 Cups

Ingredients

2 ea. Canned Black Beans (15-ounce cans), Drained with Liquid Reserved

1 tbsp. Canola Oil

1/2 cup White Onion, Finely Diced

2 tsp. Garlic, Minced

1 tsp. Ground Cumin

1/2 tsp. Chili Powder

1/2 cup Reserved Bean Liquid or Water

1/4 tsp. Kosher Salt

1/4 tsp. Ground Black Pepper

1 tsp. Fresh Lime Juice

Directions

Heat the canola oil in a medium saucepan over medium heat.
Add the onion and cook for 3 to 4 minutes, stirring, until translucent.
Add the garlic, cumin and chili powder and cook for 30 seconds, until fragrant.
Add the drained beans and the reserved bean liquid. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally.
Lightly mash about half of the beans with a potato masher so the mixture is thick and spoonable.
Stir in the lime juice, salt and black pepper. Taste and adjust the seasoning. Hold hot at 135°F or above. Portion 1/2 cup per plate.

Ranchero Sauce

2 Cups

Ingredients

1 tbsp. Canola Oil

1/2 cup White Onion, Finely Diced

2 tbsp. Jalapeño Pepper, Seeded and Minced

2 tsp. Garlic, Minced

1 tsp. Ground Cumin

1 tsp. Dried Mexican Oregano

1 tsp. Chili Powder

1/2 tsp. Smoked Paprika

1 ea. Fire-Roasted Diced Tomatoes, 14.5-ounce Can, Undrained

1/2 cup Chicken Broth

1/2 tsp. White Granulated Sugar

3/4 tsp. Kosher Salt

1/4 tsp. Ground Black Pepper

1 tsp. Fresh Lime Juice

Directions

Heat the canola oil in a medium saucepan over medium heat.
Add the onion and jalapeño and cook for 4 to 5 minutes, stirring, until softened.
Add the garlic, cumin, oregano, chili powder and smoked paprika and cook for 30 seconds, until fragrant.
Add the tomatoes with their juices and the chicken broth. Bring to a boil, then reduce to a simmer.
Simmer uncovered for 12 to 15 minutes, stirring occasionally, until slightly thickened.
Remove from the heat. Use an immersion blender to pulse 4 to 5 times for a slightly chunky sauce.
Stir in the sugar, salt, black pepper and lime juice. Taste and adjust the seasoning.
Hold hot at 135°F or above. Portion 1/4 cup per plate.

Avocado Crema

1 1/4 Cups

Ingredients

1 ea. Hass Avocado, Large, Ripe, Peeled and Pitted

1/2 cup Sour Cream

1 tbsp. Fresh Lime Juice

1 tbsp. Fresh Cilantro, Finely Chopped

1/4 tsp. Garlic Powder

1/4 tsp. Kosher Salt

2 tbsp. Cold Water, as Needed to Thin

Directions

Place the avocado in a bowl and mash until smooth.
Add the sour cream, lime juice, cilantro, garlic powder and salt. Whisk until smooth and creamy.
Whisk in cold water 1 tablespoon at a time until the crema is thick but drizzles in a ribbon.
Taste and adjust the seasoning. Transfer to a squeeze bottle and portion 3 tablespoons per plate.