Huevos Rancheros Egg Bites
Perfectly-sized huevos rancheros egg bites are a powerful punch of protein! Topped with sour cream, guacamole, and homemade salsa, this is the perfect brunch item to make!
Servings: 18 egg bites
Ingredients
For the egg cups
- ½ lb chorizo
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 jalapeño (seeds removed) minced
- 1 15-oz can black beans drained and rinsed
- 4 oz Monterey Jack cheese shredded
- 10 large eggs
- ½ cup heavy cream
- 1 tsp kosher salt
- ½ tsp cayenne pepper
- ¾ tsp ground cumin
For the salsa
- 1 28-oz can fire-roasted tomatoes (whole or diced)
- 1 small onion roughly chopped
- 2 cloves garlic peeled
- 1 jalapeño roughly chopped
- 1 bunch cilantro
- 1 tsp kosher salt
- 2 tbsp fresh lime juice
- 1 tbsp ketchup
Instructions
For the egg cups
- Preheat oven to 350°F.
- 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.½ lb chorizo
- Once cooked, add the onion, red pepper, and jalapeño. Sauté until the vegetables are softened but not browned, 5 minutes.½ cup diced onion, ½ cup diced red bell pepper, 1 jalapeño (seeds removed)
- Remove from the heat and add the rinsed and drained black beans. Set aside to cool.1 15-oz can black beans
- In a large measuring glass or bowl, combine the eggs, heavy cream, salt, cayenne pepper, and cumin. Whisk until smooth.10 large eggs, ½ cup heavy cream, 1 tsp kosher salt, ½ tsp cayenne pepper, ¾ tsp ground cumin
- Spray 18 muffin cups with nonstick baking spray. Evenly portion the chorizo mixture into the cups. Add about 1 tablespoon of 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.4 oz Monterey Jack cheese
- 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.1 small onion, 2 cloves garlic, 1 jalapeño, 1 bunch cilantro, 1 tsp kosher salt
- Pulse four to six times until the ingredients are broken down.
- Add the lime juice.2 tbsp fresh 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.1 28-oz can fire-roasted tomatoes (whole or diced)
- Finish by adding the ketchup. Pulse two times to combine.1 tbsp ketchup
Video
Notes
- For a thinner salsa, add reserved tomato juice.
- The salsa can be made two days before serving.
Nutrition
Serving: 1egg cup | Calories: 173kcal