Huevos Rancheros Cakes
  • 1/4cup milk
  • 14oz 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
  • 1cup grated Monterey Jack or cheddar cheese
  • 1 avocado, pitted and peeled
  • 1/2cup sour cream, gluten free if desired
  • Juice of 1/2 lime
  • 1 1/2cups salsa of choice
  • 1/3cup fresh cilantro, chopped
  1. Preheat oven to 400 F.
  2. In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeño, and cheese.
  3. 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.
  4. In small bowl, mash together avocado, sour cream, and lime juice.
  5. Serve egg cakes with avocado mixture, salsa, and cilantro.
Recipe Notes

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