Tuesday, May 1, 2018

Huevos Rancheros Cups #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.  Today's recipe features product from Egglands Best.

I'm pretty excited about this recipe that I'm sharing with you for the second day of  Brunch Week.  You can learn all about Brunch Week and enter an exciting giveaway by visiting my post from yesterday.

I want to take a moment to thank Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for hosting this great event each and every year.  It takes a vast amount of time and energy and I want them to know how much I appreciate it.  I want to give a shout out to our sponsors as well.  They are the one's responsible for that exciting raffle you can enter.  They also supplied us bloggers with great products to use in the creation of our recipes.

Today, my recipe features eggs.  I raise laying hens so I rarely have to buy any.  During their molting season when egg production is down, if I run out I always try to buy eggs that are from hens who are treated humanely and are fed without added hormones or antibiotics.  Our sponsor Egglands Best assures us this is the case with their product.

The reason I'm excited about this recipe isn't because it's perfect for Brunch.  It's not because it's perfect for Cinco de Mayo.  It is both of those things but the reason I am so excited is because this dish is so dang GOOD!!!

Not only is it delicious but it is a beautiful presentation as well.  It is relatively easy and can be adapted to make as many as you wish depending on how many jumbo muffin pans you own.  I only have one and can't justify purchasing any more.

Therefore, this recipe is for six.  However, I had more refried beans than room in cups.  This was not a problem for me as the refried beans were perfect served as a side with Pork Carnitas at another meal.  You could just use one can of the beans if you don't want leftovers.

I got this recipe from my latest issue of Cuisine at Home.  I adapted it to suit our tastes and to use ingredients and equipment available in my kitchen.

The recipe calls for you to use custard cups to help form the tortilla molds.  I am in the middle of a remodel and could only find 3 of my custard cups.  I used aluminum foil to form the other three tortillas.

They turned out equally as well.  I will go with the foil in the future as it was easier to insert into the molds and it means six less dishes to wash.

The recipe called for 1 can each pinto and black beans.  I used two cans of tri blend beans, which also included kidney beans.  As stated above this gave me more than enough refried beans for this recipe. You could also use premade refried beans.  I personally don't think these were much work and the taste was tons better than canned.

Add about a half cup of beans to each tortilla cup.  Cover with some shredded Mexican cheese blend. Place it in the oven for a few minutes to melt the cheese.  Place an egg into each cup and return to the oven.

I served it with a Tomatilla and Avocado Salsa that I am showcasing in another post with a different group today.  It was the perfect accompaniment as it contained all the same ingredients and flavors that were cooked in the recipe in a fresh application.

You will find links to all the great Brunch Recipes being shared today at the bottom of this post.  Don't forget to enter the raffle and please stop by tomorrow when I share a recipe for Pickled Asparagus.

Yield: 6Pin it

Huevos Rancheros Cups

prep time: 30 MINScook time: 45 MINStotal time: 75 mins
These delicious tortilla cups filled with refried beans, cheese and egg are perfect for Cinco de Mayo or Brunch any time of the year.


6 (6 inch) soft flour tortillas
1 T. olive oil
1/2 red onion, diced
1 Poblano chile pepper, seeded and diced
2 cloves garlic, minced
1 t. Mexican oregano
4 tomatillos, husks removed, diced
2 (15 oz) cans tri bean blend (black, pinto, kidney), drained and rinsed
1/2 c. vegetable broth
3 oz shredded Mexican cheese blend
6 eggs
1 avocado, peeled and sliced


Spray a jumbo muffin pan with cooking spray.  Place a tortilla into each cup, allowing it to fold and crease as necessary.  Place a square of aluminum foil over the tortilla and press in and around to hold the tortilla in place.

Bake in a preheated 350* oven for 20 minutes, rotating halfway through the cooking time.  Remove from oven and set aside.  Increase oven temperature to 425*.

While tortilla cups are baking, cook the onion and pepper in olive oil over medium heat until softened, about 10 minutes.  Stir in the garlic and oregano and cook until fragrant, about 1 minute.  Add the tomatillos and cook for about 5 minutes, until they start to release their liquid.

Add the beans and broth, simmer for a few minutes.  Using a potato masher, smash the beans and tomatillos while they cook, to desired consistency.  Taste and season with salt and pepper, as needed.

Remove the foil from the tortilla cups and place approx. 1/2 c. of beans into each one.  Divide the cheese between the cups and place into the oven for approx. 5 minutes to allow the cheese to melt.

Remove from the oven and crack an egg into each tortilla cup.  Season with salt and pepper and return to the oven for another 12-15 minutes, until whites are set.  Garnish with Avocado Slices and serve with Salsa of your choice.


This recipe was adapted from one found in Cuisine at Home, Issue #129
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today! BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons 'R' Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara's Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n' Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline's Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


  1. What a great idea to make these in little cups. I would make these up and eat them all week for breakfast!

    1. And then you would want to make it again the next week Anne. They were that good.

  2. Oh my goodness, I love the tortilla cups. I can't wait to give these a try, likely for a brinner soon!

  3. These are so fun! Great flavors all in one little portable package :)


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