Huevosrancherosinmuffincups Recipes

HUEVOS RANCHEROS IN MUFFIN CUPS

Huevos Rancheros in Muffin Cups image

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

Ingredients

8 flour tortillas (5-inch)
3 tablespoons butter, melted
kosher salt & freshly ground black pepper
1 cup salsa (prepared chunky cilantro salsa or your choice)
3/4 cup black beans (cooked)
8 eggs
1/2 cup monterey jack pepper cheese, shredded
1/2 cup sour cream

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.

HUEVOS RANCHEROS

Huevos Rancheros image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 8 egg cups, or 4 servings of 2 each

Number Of Ingredients 9

Ingredients

8 (5-inch) flour tortillas
3 tablespoons butter, melted
Kosher salt and freshly ground black pepper
1 cup prepared chunky cilantro salsa, divided
3/4 cup cooked black beans
8 eggs
1/2 cup shredded pepper jack cheese
1/2 cup sour cream
Special Equipment: 12-cup muffin tin

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 cups. Brush both sides of the tortillas lightly with the 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 and season 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 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

HUEVOS RANCHEROS IN MUFFIN CUPS

Huevos Rancheros in Muffin Cups image

A great brunch/breakfast dish for your family.

Provided by Daily Inspiration S

Categories Eggs

Time 30m

Number Of Ingredients 8

Ingredients

8 flour tortillas (5 inch each)
3 Tbsp butter, melted
kosher salt and freshly ground black pepper
1 c salsa (prepared chunky cilantro salsa or your choice of a chunky salsa
3/4 c cooked black beans. if using canned beans, rinse and drain well.
8 eggs
1/2 c monterey jack cheese, shredded
1/2 c sour cream

Steps:

1. Preheat the oven to 400 degrees F. Cut off the outer edge of each tortilla so that the tortillas fit snugly into the regular muffin tin cup. Brush both sides of the tortillas lightly with melted butter and sprinkle with salt and pepper. Press the tortillas into the muffin tin cup, creating little tortilla cups.
2. In a small bowl, mix half of the salsa with the black beans with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cut. 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 back for 6-7 minutes more.
3. To serve, spoon the sour cream and remaining salsa on top of the eggs.

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