Huevos Rancheros in Tortilla Cups


And this recipe pretty much sums up things that I have in my fridge or pantry at all times:  eggs, beans, random tortillas, leftover cheese, and salsa.

I’m challenging myself to be creative right now: how many things can I use up from the fridge or pantry in the next two weeks and actually have decent things to eat?  I’m going through bags of flour (homemade bread, anyone?), endless PB & J’s (from the obnoxiously huge container of peanut butter that I somehow thought I would need), and more rice concoctions than I could ever imagine.  It’s going well. 😉

This past weekend I decided to make myself an awesome breakfast (after a hiking trip that ended prematurely due to swarms of black flies…seriously), and as I stared into the fridge, I realized that it was not only possible, but it was going to be one of the best breakfasts that I had had in a long time.  Huevos rancheros are pretty awesome, but to have them in their own individual tortilla cups would be even better (and use up those nearly stale tortillas that I had stashed away in the cheese drawer).

Throw in whatever you have on hand.  I actually had some dried beans on hand that I wanted to use, so I took a little extra time to cook them down before making this.  If you have dried beans on hand and you have more foresight than myself, soak them overnight before cooking for the best results.

A forewarning:  the tortillas WILL crisp up and brown significantly with about 8-10 minutes left in the baking process.  Have some aluminum foil on hand to cover the ramekins with about 8-10 minutes left-the eggs will continue to cook, but the tortillas won’t turn into soot.  Enjoy!


P.S.  Since the archives and the “subscribe” button have both been out of service (who knows why…still can’t figure it out…), I’ve created a flickr account where you can see my entire gallery (with links back to the recipes!) and subscribe.  Check it out:



Huevos Rancheros in Tortilla Cups

Servings: 4



2-3 tablespoons olive oil, divided

Four 6″ flour tortillas

Sea salt

One 15-ounce can of black beans, drained and rinsed (or use your own)

1 and 1/2 cups pinto beans (or a 15-ounce can), drained and rinsed

1/2 teaspoon cumin

1-2 tablespoons fresh cilantro, chopped (or to taste)

4 large eggs

3/4-1 cup Monterey Jack cheese, shredded

For garnish:  fresh salsa, Queso Fresco, green onions, etc.


1. Preheat the oven to 350 degrees.

2. Lightly brush the inner surfaces of four ramekins with olive oil.

3. Gently press each tortilla into each ramekin, folding over the sides slightly if necessary (it may help to warm the tortillas in the microwave first).

4. With a silicone brush, lightly brush the surfaces of the tortilla with the olive oil and sprinkle with a pinch of sea salt.

5. In a large bowl, combine the beans, cumin, 1/2 tablespoon olive oil, and the cilantro, making sure to slightly mash the beans together.

6. Spoon a generous amount (about 2/3 cup) of the bean mixture into each tortilla cup.

7. Carefully crack an egg into the center of each tortilla cup.

8. Lightly sprinkle the egg surface with cheese.

9. Bake for 27-30 minutes, or until the whites of each egg are set.  **Don’t forget to cover the ramekins with a sheet of foil if the tortillas start to brown too much.  Serve immediately.



Source:  Adapted from Bon Appetit, via Epicurious.



May 31, 2012 - 7:37 am

Katrina @ Warm Vanilla Sugar - This is so fun! And easy…love it!

May 31, 2012 - 1:07 pm

Ann P. - It’s 10 already, but I think I am ready for second breakfast! Gorgeous shots, and such a creative and fun idea with the tortilla cups!

May 31, 2012 - 2:08 pm

Chung-Ah | Damn Delicious - How innovative! I absolutely love these, and they’d be perfect for a brunch get together.

May 31, 2012 - 2:37 pm

Christina @ This Woman Cooks! - Awesome idea! I’ve always got those ingredients on hand too. Yum!

May 31, 2012 - 3:29 pm

Jillian {Her Split Ends} - SOUNDS AMAZING!!! I can’t wait to try!!

~ Jillian

May 31, 2012 - 8:13 pm

Larkin - Thanks, I just made these for dinner and they were great!

June 2, 2012 - 6:40 am

Sample Saturday | Homekeeping Adventures - […] Huevos Rancheros in Tortilla Cups – Big Man loves Huevos Rancheros, and I like how this recipe from The Curvy Carrot makes cute individual servings. I plan to try it out soon. […]

June 2, 2012 - 12:51 pm

Kelsey - I tend to have those things around, as well. Thanks for sharing this great idea!

June 4, 2012 - 4:06 am

Katie - These are super cute! I love huevos rancheros, but I’ve never thought of making them like this. I bet you could use a tray of muffin cups and crank out a whole batch of these for a brunch party. Thanks for the great idea!

June 4, 2012 - 2:13 pm

Sarah from 20something cupcakes - Huevos rancheros is one of my favorite things ever! I’ve been seeing these cups everywhere but not with this filling. Love it! I’ve made huevos into a casserole which is probably my favorite way so far:

June 10, 2012 - 10:05 am

Wake Up « The Incredibly Enthusiastic Girl - […] week I made Root Beer Float cupcakes.  So flipping good and really not that hard. Today, I made Huevos Rancheros in Tortilla Cups. They were really […]

July 9, 2012 - 9:50 am

Huevos Rancheros in Tortilla Cups | Totally Love It - […] yet? This huevos rancheros will light up your day in a heartbeat! This great recipe comes from The Curvy Carrot and of course has been added to my faves as you can see. Oh it look […]

March 21, 2013 - 12:05 pm

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April 16, 2013 - 6:59 pm

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May 8, 2013 - 8:19 pm

Creative Collections: Mother’s Day Brunch | a project at a time - […] Huevos Rancheros in Tortilla Cups by The Curvy Carrot […]

April 28, 2014 - 8:03 am

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April 30, 2014 - 11:12 pm

23 Things To Make With Tortillas Other Than Burritos, Tacos or Enchiladas - […] 5. Huevos Rancheros in Tortilla Cups by The Curvy Carrot. Get the recipe. […]