Huevos rancheros (rancher’s eggs) are a typical breakfast served at Mexican farms and usually feature tortillas and eggs adorned with salsa. Here’s another way to do the dish. Bundling up ingredients and baking them into individual Huevos Rancheros Cakes makes it easy to serve a satisfying early-day meal in a flash.
Eggs are kind of like nature’s cement. So when making mini-frittatas and other egg-based items, consider using a silicone muffin pan. It’s nonstick and bendable, which makes unmolding a breeze—without the need for greasing or using paper liners.
Huevos Rancheros Cakes
- 1/4 cup milk
- 14 oz can pinto or black beans, drained and rinsed
- 2 plum tomatoes, seeded and chopped
- 1 shallot, peeled and chopped
- 1 jalapeño pepper, seeded and chopped
- 1 cup grated Monterey Jack or cheddar cheese
- 1 avocado, pitted and peeled
- 1/2 cup sour cream, gluten free if desired
- Juice of 1/2 lime
- 1 1/2 cups salsa of choice
- 1/3 cup fresh cilantro, chopped
- Preheat oven to 400 F.
- In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeño, and cheese.
- Divide egg mixture among 12 standard-size greased or paper-lined muffin cups and bake in preheated oven for 20 minutes, or until eggs are set. Let cool for a few minutes before unmolding.
- In small bowl, mash together avocado, sour cream, and lime juice.
- Serve egg cakes with avocado mixture, salsa, and cilantro.
Per serving: 346 calories; 19 g protein; 22 g total fat (9 g sat. fat); 19 g total carbohydrates (3 g sugars, 6 g fiber); 401 mg sodium