huevos rancheros tortilla cup with salsa verde

12 | September 24, 2011

Huevos rancheros breakfast cups with salsa verde is a modern twist on the traditional Mexican dish of fried eggs on corn tortillas with refried beans and a light tomato-chili sauce. It’s The Husbands favorite Sunday brunch meal and in Texas you can find it at almost every restaurant except here the common tex-mex version is served with red enchilada sauce. This version is a simple and fun take on this delicious dish that would be fast and perfect for any brunch party or just to pump up your typical breakfast. Ok…enough talk I’m getting hungry.

Huevos Rancheros Breakfast Cup with Salsa Verde for 1 easily multiplied

  • 1 uncooked flour tortilla, burrito size*
  • 2 Tbs refried beans
  • 1 egg
  • pinch salt and ground pepper
  • 1 Tbs grated cheddar or monterey jack cheese
  • 3 Tbs salsa verde**
uncooked tortillas can be found at most major grocery stores in the refrigerated section, any size will work but the buritto size will get results pictured
** Salsa Verde is a green chili sauce. You can buy it canned but I urdge you to make your own. It’s so simple and the taste is phenomenal.Roasted Salsa Verde Recipe
Preheat oven to 350° F. Place a tortilla in an ungreased muffin tin. Press firmly to mold into the cup, allowing the excess tortilla lay over the side.
I always opt for the vegetarian refried beans. They are cooked without lard and generally a lot less fat than the traditional. Place the refried beans in the bottom of the tortilla cup.
Crack an egg into a bowl to avoid any loose egg shells and then pour the egg on top of the beans in the tortilla cup.

Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).

Plate with salsa verde and garnish with cilantro if you wish.

Since the tortilla is not cooked prior to baking it fluffs up as it were fried and makes a light crispy basket for the delicious salty beans, egg and tangy salsa verde. Traditionally, huevos rancheros is served with a runny yolk and I love a runny yolk but I got distracted for this shot by a large white dog chasing a very fat cat through my kitchen and let the egg over cook for my tastes. Oh well, it was just as wonderful.

Check out this kid-friendly tortilla breakfast cup post using the same technique and get the whole family involved. Have a great weekend!


  • Beth Michelle

    This is such a great idea! Love it!

  • Candace Karu

    Love this breakfast (or any time) recipe! I’m going to try it with Chipotle cheddar.

  • Anna

    It was delicious but I did not get the same flowery shape you had in your pictures…Perhaps i should get a bigger tortilla size. I’ll keep tryin!!!

    • In Sock Monkey Slippers

      Thanks for pointing that out. I did use the burrito size tortillas. Glad you liked it!

  • Maria

    Thanks for sharing this lovely picture and scrumptious recipe. Looks amazing and I love the cup idea- so much so that I shared it on my blog: with a link back to your site. I hope you’ll check it out! Best, Maria

  • nikki

    the first work that came to my mind was genius. can’t wait to try these!!

  • The Happy Hippy

    You win…I will definitely try making these at the weekend. Ideally, if I could make my own tortilla (gluten free) then even better. Thanks for the inspiration : )

  • jen

    I tried this out…it was awesome! I didn’t have tortilla, so I used roti (pre-cooked). I warmed up the cups first with the beans, then pulled them out and added the egg & cheese, then put them back in to bake further. Still worked great.

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