June 25, 2016
Breakfast, Lunch, Main Dish,
Side Dishes, Beans, Black Beans, Dairy, Eggs, Mexican, North American, Budget-Friendly, Quick Meals, Small Batch Cooking, Brunch, Cinco de Mayo, Entertaining, Ladies Luncheon, Summer, Weeknight Meals, Oven Bake, Stove Top, Spicy, Spring more
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"These are perfect to entertain with. They are really not difficult to prepare; but, absolutely delicious. What's nice ... is that you can prepare the bean filling ahead; then, just put everything together - and bake. Don't forget a few garnishes ... like hot sauce, avocado and cilantro; and, maybe olives or sour cream would be nice. And, on the side; simply serve a fruit salad. This was baked in a basic muffin tin - 12 muffins per pan."
Beans and Chorizo ... I like to make these first. Add the olive oil to a small saute pan; and, bring to medium heat. Add the chorizo, breaking up as you add it to the pan; and, cook until the chorizo is golden brown. It should take around 5 minutes, until no longer pink. Then, add the black beans and salsa; and, mix until combined. Let it cook a good 5 minutes on medium low heat until everything is heated through. Finish with the fresh lime juice, scallions; and, set to the side.
Tortillas ... I prefer flour for these. On a large sheet of parchment paper or wax paper; spray each tortilla, on both sides with a non-stick spray, vegetable or olive oil. Then, cut each tortilla in 4 pieces - you want 4 triangles/per tortilla.
Muffin Pan ... Spray your basic (12) muffin tin with a non-stick spray, vegetable or olive oil. Honestly, I used my atomizer which had vegetable oil in it. Add 3 pieces of the tortilla, point side down in the bottom center of each muffin. Overlapping them, so the tortillas form a nice cup, completely covering the bottom. The top of the tortilla pieces, should only be no more than 1/2" above the top of the muffin cup. They don't have to be perfect; so don't worry. You just want to make sure that the bottom of the muffin cup is completely covered by the tortillas.
Cups ... Add 1 tablespoon of the cheese to each muffin; then divide the cooled bean/chorizo mixture between all the muffins (about 2 tablespoons per muffin). Break a whole egg in each muffin on top of the bean/chorizo mixture; season with salt and pepper - and, top with the remaining cheese (about 1 1/2 tablespoons plus, per muffin) on top of the egg.
Bake ... Make sure your oven is preheated to 350 degrees; and, bake the muffins for 20-30 minutes on the middle shelf; until the egg whites are set - but, the yolks still runny. Mine normally take around 20 minutes; so, just keep an eye on them. Depending on your oven and pan; they can take up to 30 minutes.
Serve and ENJOY! ... Remove the cups from the tin on to a platter; and, garnish with cilantro, avocado, and hot sauce of course. And, make sure to squeeze the lime over the avocado to prevent them from browning. You could also add olives and sour cream as a garnish as well. A fruit salad would be a perfect side.
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