You know how they say breakfast is the most important meal of the day? Well, I rarely heed that advice. This summer I was able to try and cook quick breakfasts over the weekend to prepare for the week ahead. But often times, these breakfasts aren’t the breakfast I would choose to eat if I had more time to cook without sacrificing sleep.
Weekend breakfasts are the best. Mike and I sleep late. Mike gets started on the coffee while I get together the ingredients for breakfast. But even though we seem to have a plan of attack, no matter where I need to be in the kitchen I find that Mike is always in my way.
He will start the coffee and then go stand in front of the utensil drawer. Does he need a fork or knife to brew coffee? Nope, but he stands there anyway. I know our kitchen isn’t the biggest, but there is more than enough room for two of us. Why we must do this waltz from corner to counter, I have no idea.
That is why my new favorite breakfasts are the ones with little prep that I can just throw in the oven, conveniently avoiding the whole dizzying dance with Mike.
So, if you’re lucky enough to have an extra half an hour in the morning, make these baked huevos rancheros cups. Crack the crispy tortilla edges off and dip them in the runny egg yolk. Take a deep breath and another swig of coffee. All is right in the world.
It’s too bad I only get those moments on the weekends!
Ingredients (Makes 4 Cups)
4 Soft Tortillas (flour, whole wheat, or corn)
1 Cup Canned Black Beans, drained and rinsed
Dash of Salt and Pepper
½ Cup Shredded Mexican Blend Cheese
Salsa, avocado, and jalapenos (optional toppings)
Preheat the oven to 375 degrees F.
Add the drained and rinsed black beans to a small mixing bowl. Smash the beans into a paste using a fork.
Wrap the tortillas in a slightly damp paper towel. Microwave the tortillas for a minute to soften them up. Fold each tortilla into one of the large muffin tin cups. Place a spoonful of the smashed black beans into the bottom of each tortilla.
Crack an egg into each tortilla cup and then season with salt and pepper. Bake in the oven for 15-20 minutes, until the eggs are cooked through.
Remove the tortilla cups from the oven and top each egg with a pinch of shredded cheese. Place the cups back in the oven for a minute, until the cheese melts.
Top the huevos rancheros cups with some salsa, avocado, and sliced jalapenos. I felt like one cup was more than enough for a filling and balanced breakfast.