Make Huevos Rancheros In a Muffin Tin, Win at Brunch
Baking instead of frying this classic dish makes it easy to kick back with a cocktail instead of hovering over the stove.
Bring on the South-of-the-border flair. This Tex-Mex classic is even better in single-serve form.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 servings
- 12 corn tortillas
- 1 15 ounce can of pinto beans
- 3/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 eggs
- 1 and 1/4 cups Monterey Jack cheese, grated
- 1and 1/2 cups pico de gallo
- hot sauce to taste
Grease muffin tin. Set aside. Preheat oven to 350 degrees F. Heat tortillas in the microwave covered with a moist paper towel for 30 seconds to 1 minute or until soft and pliable. Press the tortillas into the cavities of the muffin tin. Tip: You will need to make afold on two sides to fit it in properly.
Place the beans, cilantro, cumin, and salt in a medium bowl. Mash the ingredients together with a fork. Divide the mixture evenly among the tortilla-filled muffin tin cavities.
Add a whole egg to each of the tortillas. Top each egg with cheese. Bake for 20-25 minutes or until yolk is soft, but whites have set. Remove from the oven and cool slightly on a wire rack. Remove tortilla cups from the muffin tin and top with pico de gallo and a splash of hot sauce.