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Huevos Rancheros Muffin Bakes Recipe

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This recipe for Huevos Rancheros Muffin Bakes is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (5-inch) flour tortillas
3 TBL butter, melted
Kosher salt and freshly ground black pepper
1 cup prepared chunky salsa, divided in half
3/4 cup cooked black beans, drained
8 eggs
1/2 cup shredded pepper jack cheese (or Mexican blend)
1/2 cup sour cream

Toppings:
Shredded lettuce
Tomatoes
Salsa
Hot sauce
Shredded cheese
Sliced avocado
Directions:
Directions:
Preheat oven to 400 degrees

Brush both sides of tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into muffin tins, creating little tortilla cups. I leave the edges on - they will come over the top of the muffin tins, but that will give you room for the toppings later.

In a small bowl, mix half the salsa with the black beans, season with salt & pepper. Spoon into tortilla cups.

In small bowl, scramble the eggs with salt and pepper (you could just crack them into the muffin tins without scrambling if you like softer yolks - Linda doesn't like the yolks soft so she came up with the scramble method)

Bake until eggs are barely set about 8 minutes. If you are doing all scrambled eggs, cook another 5 min before next step.

Top with cheese, cover with aluminum foil, then back for 6 - 7 minutes or until eggs are to your doneness. Remove from tins.

Serve warm and let everyone do their own toppings.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I serve these for breakfast - company just love them.

You could add hash browns as a layer - I cook those in a pan first to get them a little crispy.


They are filling, you don't need anything else with them.

 

 

 

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