Sometimes I’m a lazy food blogger. Generally, yes, I love to get my hands dirty and I make a big mess in the kitchen happily. But I’m not ambitious enough to make things from scratch every time I want something to eat. I do have a day job and I am prone to watching entire seasons of TV shows in one sitting on the weekend (don’t judge me).
I saw a great idea for making taco cups on my friends’ blog, lavebeli. I decided to take their method of baking taco cups into the base of their taco salads to make little muffin sized cups in a muffin pan and fill it with the ingredients needed for huevos rancheros, which is one of my favorite breakfast foods. I used mostly ingredients on hand and from the pantry- refried beans, prepared salsa, some grated cheese and eggs. You can assemble and bake these in 30 minutes or less meaning more time to
watch a TV marathon read the newspaper and sip your coffee. I like to top these with lots of hot sauce and eat them with a side of sliced avocado.
- cooking spray
- 8 6- inch corn tortillas
- 1/2 to 3/4 cup of refried beans I used a canned vegetarian version
- 1/2 to 3/4 cup of prepared salsa
- 8 eggs
- 3/4 cup of grated cheese I used monterey jack
- 1/4 cup of chopped fresh cilantro
- hot sauce to serve tabasco or sriracha are both delicious on here
Preheat the oven to 350 degrees.
Spray the muffin tin with cooking spray.
Wrap the tortillas into a paper towel and microwave on high for 30 seconds.
Working quickly, work the tortillas into the muffin tins folding a few times on the side to maintain a cup shape.
Put a heaping spoonful of refried beans on the bottoms of each cup.
Top lightly with the salsa, just covering the beans.
Crack an egg into each cup, and spoon a thin layer of salsa on top of the egg.
Sprinkle cheese generously on each cup.
Bake 15-20 minutes, taking it out of the oven when the egg whites are just set (the yolks should still be runny).
Top with chopped cilantro and serve with hot sauce.