Breakfast
Huevos Rancheros (“Bacon and Eggs”) Foil Packets
We’re excited to partner with Reynolds Wrap® for this sponsored recipe.
Our grilled version of bacon and eggs channels your inner Boy or Girl Scout. It takes its cues from huevos rancheros, the robust breakfast meal enjoyed throughout Mexico and the American Southwest. Traditionally served mid-morning to farmhands — huevos rancheros means “rancher’s eggs” — this vibrant, colorful combination of textures and flavors can be enjoyed any time of day.
For the huevos rancheros, I used Reynolds Wrap® Heavy Duty Aluminum Foil, specifically the wider 18-inch roll which is perfect for these huevos rancheros packets. By enclosing the main ingredients (corn tortillas, refried beans, and eggs) and toppings in packets made from 18-inch Reynolds Wrap® Heavy Duty Aluminum Foil, you can streamline the preparation of the dish. And because the huevos rancheros are grilled using Reynolds Wrap® Heavy Duty Aluminum Foil, you don’t have to worry about the foil breaking or tearing when transferring from grill to table. And clean-up couldn’t be easier! This is just one grill-side use of Reynolds Wrap® Heavy Duty Aluminum Foil, proudly made in the U.S.A.
Huevos Rancheros (“Bacon and Eggs”) Foil Packets
Recipe Notes
- Active Prep: 5 minutes
- Grill Time: 13 to 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2, but can be multiplied as desired
- Method: Grilling in foil
- Equipment: 2 16-inch pieces Reynolds Wrap® Heavy Duty Extra Wide (18-inch width); rimmed sheet pan
Ingredients
- 2 6-inch corn tortillas
- 1 refried beans
- 2 large eggs, preferably organic
- Coarse salt and freshly ground black pepper
- ½ cup loosely packed grated pepper Jack cheese, or your favorite cheese, such as queso fresco, cotija, or Cheddar
- 1 scallion, trimmed, white and green parts thinly sliced
- 2 strips cooked bacon, chopped into bits
To Serve
- Pico de gallo, salsa, or hot sauce
- Sour cream
- 2 sprigs fresh cilantro (optional)
Recipe Steps
1: Set up your grill for direct grilling and preheat to medium high (400 degrees F).
2: Arrange a 16-inch piece of Reynolds Wrap® Heavy Duty Extra Wide Foil on a flat surface. Place a corn tortilla in the center. Put a 1/2 cup mound of refried beans in the center of the tortilla and spread to within 1/2 inch of the edge of the tortilla with the back of a spoon, building up the sides slightly. Make a shallow depression in the center to hold the egg. Carefully break the egg into the depression. Season with salt and pepper.
3: Bring the long edges of the foil together. Fold twice, making sure the foil doesn’t touch the top of the egg. Fold the short edges to completely enclose the egg and tortilla. Repeat for the remaining package. Carefully transfer each foil packet to a rimmed baking sheet. (Do not tilt, as you want the egg to remain contained in the depression you made in the beans).
4: Transfer the foil packets to the grill grate – again, keeping them level. Grill for 13 to 15 minutes, or until the whites of the eggs are set and the yolks are still runny. Carefully open the packets to check on the eggs’ doneness, avoiding any escaping steam. When the eggs are cooked to your liking, remove the packets from the grill. Sprinkle each egg with half of the cheese, scallions, and bacon. (The residual heat will melt the cheese). Add a spoonful of pico de gallo and a dollop of sour cream. Garnish each egg with a sprig of fresh cilantro if desired.
