Go Back
–+ servings
Print

Huevos Rancheros Cakes

Servings 6 servings

Ingredients

  • 1/4 cup milk
  • 14 oz can pinto or black beans, drained and rinsed
  • 2 plum tomatoes, seeded and chopped
  • 1 shallot, peeled and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup grated Monterey Jack or cheddar cheese
  • 1 avocado, pitted and peeled
  • 1/2 cup sour cream, gluten free if desired
  • Juice of 1/2 lime
  • 1 1/2 cups salsa of choice
  • 1/3 cup fresh cilantro, chopped

Instructions

  • Preheat oven to 400 F.
  • In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeño, and cheese.
  • Divide egg mixture among 12 standard-size greased or paper-lined muffin cups and bake in preheated oven for 20 minutes, or until eggs are set. Let cool for a few minutes before unmolding.
  • In small bowl, mash together avocado, sour cream, and lime juice.
  • Serve egg cakes with avocado mixture, salsa, and cilantro.

Notes

Per serving: 346 calories; 19 g protein; 22 g total fat (9 g sat. fat); 19 g total carbohydrates (3 g sugars, 6 g fiber); 401 mg sodium