Huevos Rancheros in Fifteen Minutes
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
- Preheat the oven to 300 degrees
- Chop up pre-cooked sausage and red onions
- Heat 1 tablespoon of the oil in a skillet on medium heat, add tortillas and brown on both sides
- Place tortillas on baking sheet and top with shredded cheese, place in the oven while preparing the other ingredients
- Add half a tablespoon of oil to skillet and add precooked sausage and red onions, cook on medium until slightly browned
- Check on the tortillas and cheese to see if melted, if so remove from oven
- 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
- 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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