Huevos Rancheros Breakfast Cups

Huevos Rancheros Breakfast Cups

Written by Published on in Breakfast & Brunch, Plates

Huevos Rancheros Breakfast Cups

I adore Huevos Rancheros, so creating an easy-to-serve Huevos Rancheros Breakfast Cups recipe just seemed like an awesome idea. These little cups are perfect to make ahead if you are having a brunch, for overnight guests, or even to just enjoy with the family, when you want to serve something extra special.

Huevos Rancheros Breakfast Cups
The basics. Of course every hearty breakfast starts out with eggs. For a little extra “zip” add some onions for both flavor and aesthetics.

eggs and onions

You can use either regular muffin tins {make sure you use the ones with the large cups – you’ll want to fill these to the brim, and the little, regular cupcake size tins just won’t do the trick!}. You can also use the aluminum ones, as I did.

tortillas formed into cups in muffin pan

Mmmm cheese and salsa goodness.

Huevos Rancheros Breakfast Cups
Voila…don’t you want to sink your teeth right in?

Huevos Rancheros Breakfast Cups

Huevos Rancheros Breakfast Cups

Yield: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

If the classic Mexican breakfast, Huevos Rancheros, is one of your favorites, then these Huevos Rancheros Breakfast Cups are sure to quickly become a favorite in your recipe box. The crispy corn tortilla cups filled with refried beans, cheese, salsa and plenty of other traditional ingredients will surely satisfy the pickiest of palates, and leaving them wanting more.

They are great to serve at brunch, for a group of people. The shells can be prepped ahead of time, and the other ingredients can be prepped ahead of time too - just add the refried beans, salsa, cheese, onions and eggs in the morning, and then bake. If you have everything ready and only have to fill the cups, it goes very quickly!

Ingredients

  • 4 Corn tortillas
  • 16 oz can Refried beans (I prefer Old El Paso brand, but any brand will do)
  • 1/2 Red Onion (sliced thin)
  • 1 cup shredded Mexican blend cheese
  • 1 cup sharp cheddar cheese
  • 4 Tablespoons Salsa
  • 4 large eggs
  • 1 cup Sour Cream +  1 Tablespoon
  • 1 bunch Green onions (sliced)

Instructions

  1. Preheat oven to 325 degrees
  2. Lightly coat muffin tin with cooking spray.
  3. Spray a small amount of cooking spray In non-stick frying pan, and heat over medium heat.
  4. Put a tortilla in the pan and using non-metal tongs, move tortilla around for a few seconds, then flip it over. Warm the other side in the same way and quickly place in muffin tin. Press down gently and form into a cup shape. Repeat with the other tortillas until all of the cups are filled.
  5. Place in oven on middle rack and bake shells for 5-7 minutes. Remove from oven and place on cooling rack. Leave oven on.
  6. Combine refried beans and the 1 tablespoon of sour cream into microwave safe bowl and mix well. Heat for 30 seconds or so.
  7. Next it is time to fill the cups. Divide evenly into the cups the ingredients in the following order: Refried beans (spread into bottom of cups), salsa, red onions, and both cheeses.
  8. Return to oven and set timer for 10 minutes.
  9. While cups are baking, fry 4 eggs to your liking.
  10. Take cups out of oven, remove them from tin, and place on serving platter or individual plates. Carefully place a fried egg on top of each cup. Put a dollop of sour cream (or desired amount) on each cup and sprinkle green onions on top of the sour cream. There you have it - a little cup full of tasty goodness to get you through the day!

Notes

  • A little tip: Adding the sour cream to the refried beans makes it more "restaurant style".
  • You may want to use a muffin tin that will hold more than 4 tortilla cups, depending on how many people you are serving. If you choose to do so, you can just double the recipe for 8 servings, triple it for 12 servings, etc.
  • These can be partially made ahead of time! You can make the tortilla cups, and add the refried beans. The only thing you'll do differently, to avoid the shell getting soggy, is to add the other ingredients and follow the directions from that point above.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 684Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 303mgSodium: 1099mgCarbohydrates: 33gFiber: 6gSugar: 5gProtein: 36g

If you are on a special diet or tracking nutrition information for medical reasons, please note that the above calculations are estimates only. If you are following a special diet or have special medical needs, please consult a nutritionist or other expert before preparing this item.

© Jennifer Regan
Cuisine: Breakfast / Category: Breakfast & Brunch
Huevos Rancheros Breakfast Cups

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