Easy Summer Brunch with Huevos Rancheros Cups and Citrus Salad #SummerVino #VeranoSutter
A delicious and easy BAKED huevos rancheros, perfect for summer brunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 1x
- Category: Breakfast
- Cuisine: Mexican
Ingredients
Scale
- 6 eggs
- 6 small corn tortillas
- 6 TBSP Ranchero Sauce (recipe below)
- 1 cup cooked black beans
- 1 cup of thin sliced potatoes
- 1/2 cup cotija cheese
- Salt and pepper to taste
- Fresh cilantro leaves
- 6 cup muffin tin
Instructions
- Preheat the oven to 350°F.
- Microwave the potatoes for 3 minutes to cook them slightly.
- Place liners in a 6 cup muffin tin.
- Wrap the stack of tortillas in a moist paper towel. Microwave for 30 seconds to soften.
- Shape each tortilla into each muffin cup, being careful not the tear the tortilla.
- Bake for 10 minutes. Remove from oven. Leave tortillas in the muffin tin.
- Spoon beans, cheese, potatoes, and ranchero sauce into the tortilla cups.
- Carefully crack an egg on top of each tortilla cup. Sprinkle with salt and pepper.
- Bake for 15-20 minutes or until the eggs are cooked to your liking.
- Remove the tortilla cups from the muffin tin.
- Spoon or pour more ranchero sauce over top of the tortilla cups.
- Garnish with fresh cilantro.
Nutrition
- Serving Size: 1 muffin
- Calories: 327
- Sugar: 3.7 g
- Sodium: 749.8 g
- Fat: 8.8 g
- Carbohydrates: 46.4 g
- Protein: 15.6 g
- Cholesterol: 196 mg
Keywords: breakfast, eggs, brunch, huevos rancheros