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. 

Photo by: Savour Imagery LLC

Savour Imagery LLC

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

The Ingredients

  • 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

The Instructions

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.

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