These Huevos Rancheros Cups are spin on the traditional Mexican breakfast... Huevos Rancheros… they’re perfect for two or twenty… an ideal way to serve a terrific Mexican breakfast … an easy way to make a delicious breakfast without all the work.
Best of all… you can prepare these almost completely ahead.. so serving them at a brunch is easy.
TIPS
You can use either corn or flour tortillas.. whichever you prefer… or make them both! The corn flavor of the corn tortillas will be evident.. where the flour tortillas.. let the filling flavors “take over”.
The corn tortillas tend to rip when pushing them into the muffin well… push gently and don’t fret if it rips slightly… just be sure it overlaps a bit.. when baking it will still form a sturdy cup.
I like to steam my tortillas… I boil water in a large pot.. and place a metal colander over it… Place one tortilla at a time in them.. Place a lid on top and steam for about a minute.. Use tongs to remove the softened tortilla.. and be careful of steam burns… by steaming them.. the tortillas are more pliable and easier to push into the muffin tin… more about that later.
I used a jumbo muffin tin… you can also use oven safe ramekins.
Make sure you spray the muffin wells with cooking oil spray.. I used olive oil cooking spray. Also a non-stick pan will be perfect…. but still spray the muffin well.. it will help crisp up the tortilla cup.
In my humble opinion… a circle about 6 ½ inches in diameter would be perfect… make a template out of paper and simply use it as a pattern to cut your tortilla circles for the cups.
Make sure to use fresh salsa.. not the bottled stuff. You can find it in the produce area, or deli or gourmet foods area in the supermarket.
Use both the green and white parts of the green onion.
I figure 2 cups per person.
Baking time will vary… it depends on how you like your eggs…. I have found 13 minutes will give you a soft yolk and a mostly cooked white with some soft spots… 15 minutes will have a slightly runny yolk and a completely set white. Obviously shorter baking times will give you a less done egg. Remember ovens vary.. so if you are going to do this for a party.. do a trial run .. make it for yourself before attempting for a crowd. You can use the end of a sharp knife to “test” the white to see if it’s done enough for you.
You can prepare these ahead and just pop them into the oven 15 minutes before you plan on serving them… keep them refrigerated until baking. I would break the eggs into the cups at the last minute before baking… prepare everything else ahead and cover with plastic wrap…
I hope you try this delicious spin on a Mexican breakfast classic.
All you need:
Corn or flour tortillas, cut into 6 ½ inch circles
Refried beans, store bought or homemade
Shredded Mexican blend cheese
Green onions, chopped
Fresh salsa
Sour cream
All you have to do:
Preheat the oven to 400 degrees F.
Spray the muffin wells of a jumbo muffin tin with cooking oil.
Place a metal colander over a pot of boiling water.
Spray the colander with cooking oil spray to prevent the tortillas from sticking.
Steam the tortilla circles one at a time. Place a lid on top and steam for about a minute.
Remove them with a long tong to prevent steam burns.
Place one steamed tortilla circle over each muffin well… gently pushing it into shape.
Place about 1 ½ - 2 tablespoons of refried beans in each cup. Spring with shredded cheese and chopped green onion.
Break an egg into each well… then sprinkle lightly with shredded cheese.
Bake 10-15 minutes or until eggs are at desired doneness.
Remove from the oven and using a fork.. gently scoop out each cup onto a platter. Garnish with salsa and sour cream.
Serve with additional salsa and sour cream.
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