I could live off of eggs and beans. Growing up, Papa Miyashiro would scramble eggs with torn tortillas and Monterey Jack on the reg, and almost always there was a side of beans to go along with them. While the combination is still one of my all time favorites, these days I prefer my eggs runny and beans a little spicy. Enter: baked huevos rancheros cups.
As I learned with make-ahead egg sandwiches and mini frittatas, your muffin tin is the key to cooking eggs for a crowd. And, as it turns out, it's also ideal for baking cute tortilla cups. Making huevos rancheros at home just got a lot easier.
The trick to making folding the tortillas is simple: make sure the tortillas are warm. You want them so warm to the point that they're almost too hot to touch. This is not to torture yourself but to eliminate the chances of ripping the tortillas.
The first thing to top the tortillas is the bean layer. Instead of refried beans (though those would work too), I mashed black beans with hot sauce and garlic. It's a major upgrade to that can of Goya and is the last bit of work required for this recipe. Once the beans are loaded, in goes the cheddar (although next time I might use Monterey jack), eggs and salsa. 15 minutes later you have 12 evenly cooked, evenly heated servings of huevos rancheros.
GET THE RECIPE HERE.
PIN FOR LATER
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