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Huevos Rancheros in Fifteen Minutes

Huevos Rancheros in Fifteen Minutes

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There are only so many days (and ways) one can eat turkey, sweet potatoes and green beans without getting burnt out after Thanksgiving. With a fridge full of leftovers, Taste Tester #1 and I both felt guilty going grocery shopping when there was more than enough food for both of us. This little creation was born from the odds and ends in the fridge I found that were completely unrelated to Thanksgiving. This recipe was like my own personal episode of Food Network's Chopped: "What will you do with...the last of a red onion, stale corn tortillas, the end of a bag of shredded cheese and Greek yogurt??" Make a Mexican breakfast for dinner of course! Huevos Rancheros are the perfect throw-together meal.

[recipe-foody]

Ingredients

  • 2 eggs
  • 3 corn tortillas
  • ½ cup cheddar-jack shredded cheese
  • ¼ cup chopped red onion
  • 1 pre-cooked sausage link (I used Kayem’s Andouille)
  • 1 tablespoon salsa
  • 1 tablespoon sour cream or Greek yogurt
  • 2 tablespoons vegetable oil

Directions

  1. Preheat the oven to 300 degrees
  2. Chop up pre-cooked sausage and red onions
  3. Heat 1 tablespoon of the oil in a skillet on medium heat, add tortillas and brown on both sides
  4. Place tortillas on baking sheet and top with shredded cheese, place in the oven while preparing the other ingredients
  5. Add half a tablespoon of oil to skillet and add precooked sausage and red onions, cook on medium until slightly browned
  6. Check on the tortillas and cheese to see if melted, if so remove from oven
  7. Place sausage and onion on a plate and add last half tablespoon of oil to skillet and add eggs, cook on low-medium until edges are lacy and whites fully cooked
  8. Top tortillas with sausage and onions and eggs, add salsa and sour cream if desired

Serves 1, but easily doubled, tripled or quadrupled

[/recipe-foody]

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