I will definitely show up to any party where huevos rancheros are on the menu. Make them into
I’m gonna guess that it comes at no surprise that I don’t go to Super Bowl parties to watch the game. I can’t even tell you what teams are going to play, but I, of course, do know who is going to perform at the halftime show.
I do go for the food. I love the dips, especially that easy queso-like one full of processed cheese, taco seasoned beef, and salsa. You know the one… and don’t act like you don’t love it too! What’s most fun are those foods that surprise you: the ones you don’t expect to see on a traditional party spread. Even though it’s a football game, it can still be fun to change up the normal buffalo wings for something different. That’s why this year I’m opting for these huevos rancheros egg cups.
When developing this recipe, I started with chorizo as my main inspiration. This meat is packed full of a chili and cumin punch that works its way throughout the entire dish. And what I love about chorizo is that it’s spicy, but not in a heat-spicy way, just a flavor-filled spicy.
Frying the chorizo as the first step releases the flavors and oils within the meat, which provides the perfect base in which to sauté the onions and red peppers. I’m not a huge fresh pepper fan, but I definitely like the bite they add in these cups.
Black beans add texture and more protein, but it’s the Super Bowl, so who’s really keeping track? A dose of grated Monterey Jack cheese adds a subtle flavor
Once the meat, peppers, and beans are portioned in the muffin tins, the egg mixture is poured all over the top. I love using this methodology because it ensures that the eggs reach every nook and cranny. To gild the lily, I prefer to top each egg cup with a little bit more Monterey Jack cheese, just for good measure. With that, they’re ready to bake!
Not only are these wonderful while still hot from the oven, but they’re great at room temperature as well! I know, you’re totally thinking how perfect that is for a party. Arrive with warm egg cups and have no fear that their flavor will decrease as they settle to room temperature.
For those that like the idea of a little healthier option, these are the go-to. For everyone else, they’ll just taste amazing and be gone instantly.
To make your friends even more impressed, you can make the 5-minute restaurant style salsa and send them over the edge. Did I mention you’ll never want to buy salsa again?
It’s the year of #LetsGetBrunching!
- One of my all-time favorite breakfast quiche recipes. That flaky crust though!
- I love throwing something together to let mellow overnight. Enter this blueberry French toast bake!
- A hearty bread anyone? Oh, and there’s five ways to toast it up too!
Watch how to make these huevos rancheros egg cups:Print
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!
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
For the egg cups
- Preheat oven to 350 degrees.
- 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.
- Once cooked, add the onion, red pepper and jalapeño. Sauté until the vegetables are softened but not browned, 5 minutes.
- Remove from the heat and add the rinsed and drained black beans. Set aside to cool.
- In a large measuring glass or bowl, combine the eggs, cream, salt, cayenne pepper, and cumin. Whisk until smooth.
- 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.
- While baking, prepare the salsa.
For the salsa
- 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.
- Pulse four to six times until the ingredients are broken down.
- Add the lime juice.
- 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.
- Finish by adding the ketchup. Pulse two times to combine.
- For a thinner salsa, add reserved tomato juice.
- The salsa can be made two days before serving.
- 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