Main Dishes

Huevos Rancheros Egg Cups

Difficulty:

Easy

Prep Time:

20 minutes

Total Time:

40 minutes

A mini handheld take on classic Huevos Rancheros. Perfect as an appetizer, or a light breakfast on the go.

Ingredients

Makes 6 servings 1x 2x 4x

Non-stick cooking spray
6 (6 inch) corn tortillas, warmed
1 (15 ounce) can black beans, drained and rinsed
Salt, to taste
1 teaspoon ground cumin
1 cup shredded cheddar cheese
6 large eggs
1/2 cup store bought pico de gallo, drained
2 tablespoons Sliced Hot Jalapeño Peppers * drained and diced
1/4 cup Roasted Red Bell Peppers drained and diced
Chopped fresh cilantro, for serving
Sliced Hot Jalapeño Peppers * for serving
Mediterranean Calabrian Chili Hot Sauce for serving
Special Equipment
1 muffin tin

Instructions

Preheat your oven to 350°F and spray the insides of a muffin tin with non-stick spray to prevent the tortillas from sticking.
Stack and wrap the tortillas in a damp paper towel, place in the microwave and heat over HIGH for 10-15 seconds, until warm and flexible. Gently press the tortillas into the muffin pan, to form tortilla cups.
In a mixing bowl, combine the black beans, cumin, and salt. Spoon a few tablespoons of the bean mixture into each tortilla cup. Sprinkle the cheese on top of the beans, dividing the cheese evenly among the 6 cups.
Crack an egg into each cup, and place them into the oven to bake for 15-20 minutes until the whites are set but the yolk is still runny.
While the egg cups bake, add the drained pico de gallo, Mezzetta® Hot Diced Jalapeños and Mezzetta® Roasted Red Bell Peppers to a small bowl and stir to combine.
Serve the egg cups with a sprinkling of chopped cilantro, a few Mezzetta® Hot Sliced Jalapeños and a few dashes of Mezzetta® Mediterranean Calabrian Chili Hot Sauce.
Enjoy!

Chef's Note

*For less heat, use our Mezzetta® Tamed Diced Jalapeños and Tamed Sliced Jalapeños.