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Breakfast > Lo-Carb Huevos Rancheros Breakfast Cupcakes

This is a Lo-Carb recipe. Feeds 2 or 3 persons. The heat (spiciness) can be adjusted to your liking. Equals 5 Carb Total per cup! From the kitchen of Mark Allston

5 Eggs
2 Burrito-size Lo-Carb Wheat Tortillas (soft)
6 tbsp. Chunky Salsa (Hot)
¼ cup Sliced Jalapenos (Medium Hot) from jar
1 cup Shredded Cheese (½ Cheddar & ½ Mozzarella OR ALL Jack)
1 tsp. Kosher Salt (or Coarse Sea Salt)
Preheat Oven to 400F.
You will need a 6 cupcake metal baking dish
Mix 5 fresh eggs, 1/3 cup finely chopped Jalapenos & 3 tablespoons of Chunky Salsa. Set aside.
Take 2 Burrito-size Lo-Carb Wheat (Mission brand) Tortillas and slice in Quarters on
Spray each Tortilla quarter with Olive Oil spray (or Pam, if you wish) and Sprinkle with Kosher Salt. EACH side!
Push each Tortilla quarter into a cupcake space in the baking pan. Make sure that some part of the tortilla is covering the side of each cup. Don’t worry; it won’t be an even fit.
Ladle or pour the Egg Mixture into each cup. Try to fill to the inside top of each cup without going over the edge.
Sprinkle Shredded Cheese on Each Huevos Ranchero Cup in even proportions.
Dab 1 Teaspoon of Chunky Salsa on Each cup.
Place in Pre-heated oven at 400F for 25 minutes, then remove.
Go around the edge of each Huevos cup with a butter knife and each one should lift out for serving nicely.

January 27, 2016 | Unregistered CommenterMark Allston

Just wondering who you are? Have you visited CVCC? Sorry if we have missed meeting you. Thank You for all the recipes. I have been trying for a long time to get more recipes in from the congregation. Again Thanks

April 21, 2016 | Unregistered CommenterJo Kimzey