A mini handheld take on classic Huevos Rancheros. Perfect as an appetizer, or a light breakfast on the go.


Makes 6 servings 1x 2x 4x
  • Non-stick cooking spray
  • 6 (6 inch) corn tortillas, warmed
  • 1 (15 ounce) can black beans, drained and rinsed
  • Salt, to taste
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1/2 cup store bought pico de gallo, drained
  • 2 tablespoons Sliced Hot Jalapeño Peppers * drained and diced
  • 1/4 cup Roasted Red Bell Peppers drained and diced
  • Chopped fresh cilantro, for serving
  • Sliced Hot Jalapeño Peppers * for serving
  • for serving
  • Special Equipment
  • 1 muffin tin


  1. Preheat your oven to 350°F and spray the insides of a muffin tin with non-stick spray  to prevent the tortillas from sticking.
  2. Stack and wrap the tortillas in a damp paper towel, place in the microwave and heat over HIGH for 10-15 seconds, until warm and flexible. Gently press the tortillas into the muffin pan, to form tortilla cups.
  3. In a mixing bowl, combine the black beans, cumin, and salt. Spoon a few tablespoons of the bean mixture into each tortilla cup. Sprinkle the cheese on top of the beans, dividing the cheese evenly among the 6 cups.
  4. Crack an egg into each cup, and place them into the oven to bake for 15-20 minutes  until the whites are set but the yolk is still runny.
  5. While the egg cups bake, add the drained pico de gallo, Mezzetta® Hot Diced Jalapeños and Mezzetta® Roasted Red Bell Peppers to a small bowl and stir to combine.
  6. Serve the egg cups with a sprinkling of chopped cilantro, a few Mezzetta® Hot Sliced Jalapeños and a few dashes of Mezzetta® California Hot Sauce.
  7. Enjoy!

Chef's Note