Baked Huevos Rancheros

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

To make these ahead, pre-bake the tortillas and fill and finish just before serving.
Looking for a variation? Add scrambled eggs mixed with diced green chiles and chorizo.
Unfilled tortilla cups, baked just until golden brown and crisp, make adorable single serve cups for guacamole.

Directions

Preheat oven to 350°F. Spray 8 openings of a standard 12- cup muffin tin.

Soften the corn tortillas in the microwave: Place one or two tortillas between dampened paper towels; heat 15 to 20 seconds or just until soft and pliable.

Spray each warm tortilla on both sides. Press and pleat each tortilla into a prepared muffin cup.
Place a small ball of foil in the center to hold in sides of tortillas. Bake 5 minutes; remove foil.

Add 2 tablespoons refried beans to each corn tortilla cup. Make a well in the center of the beans; crack an egg into each indentation. (tip: crack each egg into a glass measure and pour into the tortilla) Season each egg generously with salt and pepper. Bake until whites are set and yolk is still runny, 15-17 minutes.

Carefully remove tortilla cups from the muffin pan. Top with a tablespoon of salsa, a tablespoon of pepper jack, a sprinkle of cilantro and green onions, diced avocado and crumbled bacon. Serve immediately with additional salsa, hot sauce and tortilla chips.

Yield:	8 servings

What's Needed:

8 (5-inch) corn tortillas
Cooking spray
1 cup refried beans
8 large eggs
Salsa
½ cup shredded pepper jack cheese
Finely chopped fresh cilantro
1 avocado, diced
2 green onions, thinly sliced
2 slices crisply cooked bacon, crumbled
Hot sauce and tortilla chips as an accompaniment

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Recipe brought
to you by Amy Tobin

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Baked Huevos Rancheros

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