Huevos Rancheros Taco Cups Recipe | The Realistic Nutritionist (2024)

04.29.13

Despitespending quite a bit of time in the Southwest and some time in Mejico, I’ve still never had huevos rancheros. I know, right? What kind of life am I trying to lead? I love saying the world “HAAAAWAVVVVOOOSSS” when I’m out in public, but never really feel inspired enough to order it. I’m a very adventurous eater, but when it comes to breakfast, I’m kind of a “stick to the comfort zone” type of gal. But, Cinco de Mayo is coming up (on the 5th, who is coming over for margaritas?!) I thought I’d bust outta my comfort zone and finally try this tex-mex favorite. But it’s me, I couldn’t just eat a plate of it. So I stuffed it into wonton cups and made these bite size brunch huevos rancheros taco cups!

Try saying that 5 times fast. No really, try it. But you have to say it how I say it, like a 5 year old. “HAAAWAVVVOOOOS RANNCHERRRIOSSS.”

Okay I’m done. But dude, why haven’t I made this before? Or for Pete’s sake, just ordered it? The runny yolk, the spicy veggies, the cilantro. I could eat 6 of these in a row and still crave more. But that’s just anything I like since I have absolutely no penchant for self control. But guys, look at that yolk, would you have self control?

Besides cilantro, which y’all know I can’t get enough of, I’m also now in a tomatillo phase. Like those Frank’s Red Hot commercials, “I put that shizz in everything.” I mean, tomatillos are so cute to begin with. For those who aren’t sure, tomatillos are those smaller green tomatoes you see that are wrapped in husks. They taste much tarter than tomatoes and have almost a citrus quality too. They add such a fun, Latin/Mexican flavor to everything so they are absolutely perfect for huevos.

Not only are these perfect for a Cinco de Mayo breakfast paired with a big glass of Mexican coffee, they are fabulous for Mother’s Day brunch too! Plus, who doesn’t love tiny little taco cups? They are so darn cute!

Huevos Rancheros Taco Cups

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!

Yields about 10.
Prep time: >10 minutes
Cook time: About 10 minutes

Ingredients:

For the taco cups:

• 10 wonton wrappers

For the huevos rancheros:

• 1 tablespoon olive oil
• 1/4 medium red onion, chopped
• 1 clove garlic, minced
• 2 plum tomatoes, chopped
• 2 tomatillos, chopped
• 1 can chopped green chiles
• 2 tablespoons chopped cilantro
• Salt and pepper
• 1 teaspoon chili powder
• 1/4 cup Mexican cheese
• 10 eggs

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray. Place wonton wrappers into the muffin tins, scrunching them slightly. Bake for about 8 – 12 minutes, or until crispy and golden brown.
2. Heat the olive oil in a skillet over medium heat. Add onions and cook until transluscent, about 2 minutes. Add garlic, tomatoes, tomatillos, green chiles, salt, pepper and chili powder. Reduce heat to medium and cook until most of the liquid is evaporated. Add cheese and cilantro and remove from heat.
3. Scoop about one tablespoon or so of filling into each taco cup. Top with a sprinkle more cheese and cilantro.
4. Fry eggs sunny side up. Using a sharp knife, cut most of the white off so the egg yolk fits perfectly over the cups. (Save egg whites for another use, like fried rice!)
5. Top the filling with eggs and enjoy!

Nutritional information per cup:

Calories: 146.10
Fat: 9 grams
Carbohydrates: 7.1 grams
Fiber: 3.5 grams
Protein: 8.2 grams
Weight Watchers Points: 8