Huevos Rancheros is one of my all-time favorite breakfasts…I honestly make it like 6-8 times a month. But sometimes an old favorite needs a new twist. So I posted this picture of one of my random weekend breakfast creations on Facebook a while back and have been getting pestered by family and friends for the recipe ever since. So while it isn’t a formal recipe per se, it did turn out quite delicious so I thought I’d share…enter SavoryGirl’s Huevos Rancheros Cups!
4 corn tortillas (mini slider-sized tortillas if you can find them)
1 can black beans
1 can chopped jalapeños
1 shallot, minced
¼ cup chopped cilantro
salt & pepper to taste
shredded cheddar or mexican-blend cheese
salsa, for serving
Move oven rack to upper third of oven. Preheat oven to 350°
Mix together black beans, jalapeños, minced shallot, chopped cilantro and salt & pepper to taste. Set aside.
Evenly coat the inside of four 10-oz ramekins with olive oil or spray oil. Stack 4 corn tortillas on a paper towel and microwave for 15 seconds to soften. Gently push each tortilla into a ramekin so it lines the inside like a muffin cup.
Spoon two heaping spoonfuls of the black bean mixture into each tortilla. Crack an egg on top of bean mixture. Season with salt and pepper.
Place in oven for 20 minutes or until whites begin to set around the edges. Sprinkle with shredded cheese to cover top of the egg. Bake for another 5-7 minutes until white is fully set, but yolks are still soft.
Gently ease tortilla cup out of each ramekin with a spoon onto a plate. Serve with salsa, dig in and enjoy.
Thank you! I am going to make these for a bridal brunch (25-30)
Would making the corn shells in advance work or no?
Oh, these will be perfect for that! I’m not sure that it would save you any time to make the tortilla cups in advance because they cook and take shape at the same time as the filling…no need to pre-bake them at all! The whole dish is super quick and easy, particularly if you use a muffin pan instead of ramekins. Let me know how they turn out!