Huevos Rancheros Breakfast Muffins


by Julia Vradelis and Allison Worrell, "Muffin Meals"

Posted on June 20, 2014 at 11:47 AM

Updated Friday, Jun 20 at 1:28 PM

Huevos Rancheros Breakfast Muffins

Watch Julia and Allison make this recipe on Great Day Houston!

6 servings


8 large eggs

1 cup shredded cheddar cheese

6 corn tortillas

1 taco seasoning packet

½ cup green onions diced

½ cup green peppers diced

½ cup red peppers diced

½ cup refried beans

Toppings:  Shredded cheddar cheese, black olives, sour cream, jalepeno slices, guacamole

You will also need tin foil


Preheat oven to 400 degrees.  Spray large muffin cups with non-stick cooking spray.  Insert corn tortilla “pleating” it to fit in muffin cup.  Spray tortilla with cooking spray and salt lightly.  Take a piece of tin foil and form a ball to fit down in each tortilla shell so it will stay open during baking.  Bake 5-10 minutes or until tortillas are lightly browned and crispy.  Remove from oven and remove foil balls.  Add about 1-2 T. refried beans in each shell and bake an additional 1-2 minutes. 

While tortilla shells are baking, crack eggs in a bowl and whisk.  Add taco seasoning packet, peppers and onions, and cheese.  Pour in to hot skillet and stir continuously until eggs are scrambled.  Remove tortilla shells from oven and fill with scrambled egg mixture.  Remove from pans and top with more cheese, guacamole, sour cream, black olives or jalepeno slices.  Feel free to add more spice or tone it down as necessary.  These are great served with fresh fruit to cut some of the heat.