Baked Huevos Rancheros Cups

Casey Barber

Baked Huevos Rancheros Cups

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    4 fajita size (6-inch) 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)


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 350° and grease 8 wells of a standard muffin tin.

    • 2

      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.

    • 3

      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.

    • 4

      Serve with salsa, and sour cream or other garnishes as desired.

    • 5

      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.

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