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


  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® Mediterranean Calabrian Chili Hot Sauce.
  7. Enjoy!

Chef's Note