These Huevos Rancheros Breakfast Cups with crispy corn tortilla cups filled with refried beans, cheese, salsa are easy to make and are so good!
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.
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!
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.
The basics of course every hearty breakfast starts out with eggs. For a little extra “zip” add some onions for both flavor and aesthetics.
Mmmm cheese and salsa goodness.
Voila…don’t you want to sink your teeth right in?
But before you do, here are a few tips and resources that you might want to check out first:
WHAT ARE HUEVOS RANCHEROS MADE OF?
This dish basically is made up of tortillas (either flour or corn), fried eggs and salsa. It’s a fun twist to breakfast when you are craving something with a kick.
WHAT TYPE OF MUFFIN TINS DO I NEED TO MAKE THIS DISH?
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.
WHY IS IT CALLED HUEVOS RANCHEROS?
Simply, it means “ranchers eggs”. This is a traditional dish that is served on rural Mexican farms during the middle part of the morning.
Huevos Rancheros Breakfast Cups
These Huevos Rancheros Breakfast Cups with crispy corn tortilla cups filled with refried beans, cheese, salsa are easy to make and are so good!
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
Preheat oven to 325 degrees
Lightly coat muffin tin with cooking spray.
Spray a small amount of cooking spray In non-stick frying pan, and heat over medium heat. Then start prepping your vegetables.
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.
Place in oven on middle rack and bake shells for 5-7 minutes. Remove from oven and place on cooling rack. Leave oven on.
Combine refried beans and the 1 tablespoon of sour cream into microwave safe bowl and mix well. Heat for 30 seconds or so.
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.
Return to oven and set timer for 10 minutes.
While cups are baking, fry 4 eggs to your liking.
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
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 684Total Fat: 46gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 303mgSodium: 1099mgCarbohydrates: 33gFiber: 6gSugar: 5gProtein: 36g
