Huevos rancheros is one of my absolute favorite dishes to make (or order!) when I’m looking for a more substantial, savory breakfast. And if my husband wasn’t completely opposed to the whole breakfast for dinner concept, it is one of those recipes that would also be on constant repeat as an easy weeknight meal. So when we take this favorite dish of mine and turn it into mini portable cups? Well, it just doesn’t get much better.
Quartered, flour tortillas are pressed into a muffin tin to form the base of the cups. I have found that flour tortillas do work best, as they mold easily and won’t break or crack. A simple black bean mixture is then spooned into each (a small cookie scoop works great here), before being topped with some salsa, cheese and then finally an egg.
As for the black bean mixture, you will have some leftover after assembling all the cups. It is excellent as a dip, especially along with some salsa. You can also serve it on the side with the breakfast cups or even put it to use in another Mexican-style recipe. I think it would be a great addition to burrito bowls.
I would encourage you to stick with medium-sized eggs for this recipe. They cook more evenly than large eggs here, and also fit much better in the cups. If you do choose to use large eggs, you’ll want to either add less of the other fillings or not use the entire egg (holding back a small amount of the egg white). Otherwise, they tend to overflow a bit.
Regarding cook time, keep an eye on the cups the first time you make them, as all ovens run slightly different and the time will vary depending on how you like your eggs. In my oven, at around 26 to 27 minutes, the whites are fully cooked and the yolk is still soft but not overly runny. Use that as your guide, being mindful that it may be slightly different in your oven.
For the cups:
Ideas for serving:
There will be leftover bean mixture after making the breakfast cups; it can be used as a dip, a topping for nachos, filling for burritos or quesadillas, etc.
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