Want your breakfast experience to go from mild to wild? Crack an egg on it.
That’s the secret to this new take on the brunch favorite – huevos rancheros.
Start Happy Huevos Rancheros Tart finished
We paired a sunny egg tart with the flavors of huevos rancheros to up the awesome points. The best part is that they only take a few ingredients, making this brunch dish easy like Sunday morning.
So, are you ready to rock your breakfast world? Let’s get crackin’!
Step 1: Gather the ingredients.
Step 2: Line a cookie sheet with cooking parchment paper. Separate Pillsbury crescent dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each dough rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
It’s a good idea to use a ruler to check the size of the dough round.
Step 3: Sprinkle a mixture of oregano, chipotle chili powder and salt over the dough rounds.
Step 4: Break 1 egg in center of each round. Don’t worry if some egg white runs over slightly. However, do be sure not to break the yolk.
Step 5: Bake until egg whites and yolks are firm, not runny.
Step 6: Meanwhile, make the sauce. Blend fire roasted tomatoes, onion, garlic, cilantro and chipotle chili powder until smooth. Transfer to a saucepan and cook over medium-high heat until hot.
Step 7: Remove and reserve 3/4 cup sauce mixture from pan. Add black beans to remaining mixture in saucepan. Cook and stir until hot, mashing beans to slightly thicken.
Step 8: Serve each egg tart with some beans and sauce. Top with fresh cilantro and queso fresco cheese. Add a few slices of avocado and dig in.
Huevos Rancheros Tarts
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon kosher (coarse) salt
- 4 eggs
- 1 can (14.5 oz) Muir Glen® fire roasted tomatoes, undrained
- 1/4 cup chopped onion
- 1 clove garlic, peeled
- 4 tablespoons chopped fresh cilantro
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1/2 cup crumbled queso fresco cheese
- Avocado slices, if desired
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
- In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
- Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
- Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
- Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
- For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.