Baked Huevos Rancheros Cups
A classic Tex-Mex breakfast gets a handheld makeover with the help of a muffin tin. Bake up a bunch and let the family garnish to their tastes — spice lovers are happy, cheese lovers are happy, everyone wins!
|4 fajita-size flour tortillas||Salsa|
|1 cup shredded Monterey Jack, cheddar or cotija cheese||Sour cream|
|8 large eggs||Lime zest (for garnish)|
|1 pinch kosher salt||Freshly chopped cilantro, scallions (for garnish)|
|1 pinch freshly ground black pepper||Hot sauce (for garnish)|
Yield: 8 servings
|Directions||Prep: 10 min Total: 25 min|
|1||Preheat the oven to 350° and grease 8 wells of a standard muffin tin. Rip the tortillas in half and curve into the wells of the tin to make a cone. Place a handful of cheese in the bottom of each tortilla cone and bake for 5 minutes to crisp the tortilla and melt the cheese.|
|2||Remove from the oven, crack an egg into each tortilla, season each with a pinch of salt and pepper, and top with another handful of cheese. Bake for 15 minutes or until eggs are just set and not wobbly—check after 10 minutes. Serve with salsa, and sour cream or other garnishes as desired.
To serve later: cook the eggs for only 10 minutes and wrap in foil before refrigerating. Reheat in the foil packets in a 350° oven or toaster oven until warm.