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Huevos Rancheros Tarts

Cinnamon Sugar Doughnut Holes

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’!

Huevos Rancheros Tarts

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.)
  3. Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  4. 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.
  5. 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.
  6. 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.

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Written by Allfoodrecipes

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