Baked Huevos Rancheros Cups

Casey Barber

Baked Huevos Rancheros Cups

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    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)

    directions

    Prep: 10 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving