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Huevos Rancheros In Muffin Cups

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Ingredients

Adjust Servings:
8 flour tortillas (5-inch)
3 tablespoons butter, melted
kosher salt & freshly ground black pepper
1 cup salsa (prepared chunky cilantro salsa or your choice)
3/4 cup black beans (cooked)
8 eggs
1/2 cup monterey jack pepper cheese, shredded
1/2 cup sour cream

Nutritional information

287.4
Calories
148 g
Calories From Fat
16.5 g
Total Fat
7.9 g
Saturated Fat
211.2 mg
Cholesterol
543.6 mg
Sodium
22.1 g
Carbs
2.9 g
Dietary Fiber
2.3 g
Sugars
12.8 g
Protein
155g
Serving Size

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Huevos Rancheros In Muffin Cups

Features:
    Cuisine:

    Saw this recipe on Food Network/Melissa d'Arabian. It looks easy and a great breakfast/brunch idea.

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Huevos Rancheros in Muffin Cups, Saw this recipe on Food Network/Melissa d’Arabian It looks easy and a great breakfast/brunch idea


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F. Cut Off the Outer Edge of Each Tortilla and Remove So That the Tortillas Fit Snugly Into the Muffin Tin Cup. Brush Both Sides of the Tortillas Lightly With Melted Butter and Sprinkle With Salt. Press the Tortillas Into the Muffin Tin, Creating Little Tortilla Cups.

    2
    Done

    in a Small Bowl, Mix Half the Salsa With the Black Beans With Salt and Pepper. Spoon a Heaping Tablespoon of the Black Bean Mixture Into Each Tortilla Cup. Crack an Egg Into Each of the Eight Cups. Bake Until Barely Set, About 8 Minutes. Top With Cheese, Cover With Aluminum Foil, and Then Bake For 6-7 Minutes More. to Serve, Spoon the Sour Cream and Remaining Salsa on Top of the Eggs.

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    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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