Go Back
+ servings
Mexican egg cups close up
Print Recipe
5 from 5 votes

Huevos Rancheros Egg Cups

Huevos Rancheros egg cups are perfect for a crowd. 2 eggs per serving.
Course: Breakfast
Cuisine: Mexican
Servings: 6 people
Calories: 341kcal
Author: Cynthia

Ingredients

  • 1 dozen eggs
  • 12 corn tortillas smallest size (4" diameter)
  • 1 10 ounce can enchilada sauce
  • 1 cup cheddar divided, (grated (Mexican cojita or pepper jack would be great as well)

Condiments to serve on the side

  • 1/2 cup salsa
  • 1/2 bunch cilantro chopped
  • 2 green onions sliced
  • 1/4 cup sour cream
  • 1/4 cup Hatch chiles diced

Instructions

  • Preheat oven to 350 degrees F.
  • Oil the sides and bottom of a muffin tin.
  • Soften 12 small, 4" tortillas in the oven or microwave, until soft and flexible, about 25 seconds for 4 tortillas.
  • Press tortillas into each cup.
  • Add 1-2 Tablespoons of enchilada sauce into the bottom of each tortilla cup.
  • Divide 1/2 cup grated cheese between each tortilla cup.
  • Crack an egg on top of sauce and cheese mixture.
  • Season with kosher salt and cracked pepper.
  • Top each egg with 1-2 teaspoons additional enchilada sauce.
  • Bake in the center of the oven for approximately 20 minutes for a soft egg.
  • Serve with salsa, sour cream, cilantro and green onions on the side.

Nutrition

Serving: 1person | Calories: 341kcal | Carbohydrates: 26g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 428mg | Potassium: 326mg | Fiber: 4g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 2mg