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Huevos Rancheros Egg Cups

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 18 egg cups
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

A perfectly-sized huevos rancheros egg cup is a powerful punch of protein! Topped with sour cream, guacamole, and homemade salsa, this is the perfect brunch item to make!


Ingredients

For the egg cups

  • 2 links chorizo (about 1/2 pound)
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 1 minced jalapeño, seeds removed
  • 1 15-ounce can black beans, drained and rinsed
  • 4 ounces Monterey Jack cheese, shredded
  • 10 eggs
  • 1/2 cup whole heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3/4 teaspoon ground cumin

For the salsa

  • 1 28-ounce can fire roasted tomatoes (whole or diced)
  • 1 small onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1 jalapeño, roughly chopped
  • 1 bunch cilantro
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 1 tablespoon ketchup

Instructions

For the egg cups

  1. Preheat oven to 350 degrees.
  2. Remove the casing from the chorizo and brown the meat in a large skillet over medium-high heat. Break up the chorizo into small pieces and continue to brown until cooked through, 5 minutes.
  3. Once cooked, add the onion, red pepper and jalapeño. Sauté until the vegetables are softened but not browned, 5 minutes.
  4. Remove from the heat and add the rinsed and drained black beans. Set aside to cool.
  5. In a large measuring glass or bowl, combine the eggs, cream, salt, cayenne pepper, and cumin. Whisk until smooth.
  6. Spray 18 muffin cups with nonstick baking spray. Evenly portion the chorizo mixture into the cups. Add about one tablespoon shredded cheese to each cup. Then pour in the egg mixture. Top with more cheese and bake in the preheated oven until puffed and golden brown, 20-25 minutes.
  7. While baking, prepare the salsa.

For the salsa

  1. In a food processor, combine the chopped onion, garlic cloves, jalapeño (seeds removed for less heat or included for more), cilantro (without the stems), and salt.
  2. Pulse four to six times until the ingredients are broken down.
  3. Add the lime juice.
  4. Drain the tomatoes in a colander, making sure to reserve the juice. Add the drained tomatoes to the food processor and pulse about five times until obtaining a salsa consistency.
  5. Finish by adding the ketchup. Pulse two times to combine.

Notes

  • For a thinner salsa, add reserved tomato juice.
  • The salsa can be made two days before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 173
  • Sugar: 3.3g
  • Sodium: 754.3mg
  • Fat: 10.7g
  • Saturated Fat: 4.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 8.8g
  • Fiber: 2.7g
  • Protein: 9.2g
  • Cholesterol: 123.8mg

Keywords: brunch, big game, game day recipe