Huevos Ranchero Tortilla Cups Recipe By Tasty
HUEVOS RANCHEROS IN TORTILLA CUPS
Provided by Bon Appétit Test Kitchen
Categories Bean Egg Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Cinco de Mayo Tortillas Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
- Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
- Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.
HUEVOS RANCHEROS IN MUFFIN CUPS
Saw this recipe on Food Network/Melissa d'Arabian. It looks easy and a great breakfast/brunch idea.
Provided by DailyInspiration
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup. Brush both sides of the tortillas lightly with melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
- In a small bowl, mix half the salsa with the black beans with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6-7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.
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- Preheat the oven to 350ºF. Generously spray a muffin tin with olive oil or nonstick cooking spray. Set aside.
- Add the black beans to a medium bowl. Use a fork or potato masher to roughly mash the beans. Add in the jalapeño, green onion, lime juice, chili powder, cumin, salt and cayenne pepper. Mix to combine (it will be a thick mixture). Taste and adjust any seasonings as needed.
- With the pointed ends facing down, press 3 tortilla pieces into each muffin tin, arranging them so that the sides overlap and they form a cup (leaving a lip at the top so the cup is slightly taller than the tin). Spoon 1 1/2 to 2 teaspoons of the bean mixture into each cup (smearing it down), followed by some salsa and cheddar cheese. Carefully crack one egg into each of the assembled cups, then transfer to the oven. Bake for about 25 to 30 minutes, until the eggs are set and cooked to your liking.
- Let the cups rest for about 5 to 10 minutes, then remove from the muffin tin (use a butter knife to loosen the edges if needed). Serve as desired.
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