Meet Allie.

Allie Mason is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Huevos Rancheros Cups

Huevos Rancheros Cups

This recipe was inspired by one my mom and I recreated when I was a little girl, after seeing something similar on the Food Network. The idea sprang back into my head a few weeks ago, when I wanted a breakfast-for-dinner vibe, without serving pancakes and scrambled eggs. Huevos Rancheros are traditionally fried eggs served over tortillas and with salsa on top. I wanted to take this traditional recipe, and give it a bit more depth and protein by adding ground turkey, black beans, and corn to the mix. I also subbed the salsa on top for cheese or nutritional yeast. These are pretty easy to make, and are great to make ahead and store in the fridge for a few days. We used a pound of cooked ground turkey, one can of black beans and one can of corn and enjoyed these for a solid 3 nights.

Ingredients:

For the Ground Turkey (or beef):

  • 1lb of ground turkey (ideally hormone/antibiotic free and organic)
  • 1 large white onion
  • 1/2 tsp cumin 
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp coriander
  • 1/4 tsp cayenne pepper (more if you like it spicy!) or chili seasoning
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • 1 tbsp apple cider vinegar or fresh lime juice for some ZING!  (Optional)

For the cups:

  • Organic tortillas (small or large)
  • 1 can of organic black beans
  • 1 can of organic sweet corn
  • Eggs (ideally organic, vegetarian-fed & pasture-raised)
  • Cheese or nutritional yeast (optional)
  • Salsa (optional)

Prep:

For the turkey:

  • In a large non-stick or cast iron skillet, heat some cooking oil on low.  I prefer to use avocado oil. While the oil is heating, chop up the onion into small, pieces. Transfer the onion into skillet and cook until translucent. Once onions are cooked, add the ground turkey and break up into smaller pieces. I prefer to break mine up much smaller, because it seems to make the meat last longer, and cooks faster, but that is up to you! Add all of the seasoning and mix thoroughly. Once the turkey has cooked (it's no longer pink, should take 8-10 mins), do a quick taste test to make sure the seasoning is to your liking. 

For the cups:

  • It really does not matter the size, but sometimes I have found that larger tortillas do better at forming a "cup" shape. If you do buy larger tortillas (as opposed to mini ones), I recommend slicing them in half so they fit inside the muffin tin. Spray a muffin tin with olive oil or avocado oil and gently press and fold the tortillas into a cup shape. This can be tricky, but as long as the tortillas are fairly soft, you can usually get them to form a cup shape without any holes. OPTIONAL: Pre-bake the tortilla cups at 350F for 5 minutes if you want them to be sturdier or crunchier. Don't bake them longer than 5 minutes or they'll burn.
  • Preheat the oven to 375F. Set tortilla cups aside.
  • Mix together your turkey, corn and black beans in a large bowl. Add the mixture to the bottom of the tortilla cups. Fill the cups 2/3 full with the turkey mixture. 
  • Before adding the eggs to the cups, crack each egg separately into a small bowl. This will ensure the yolk does not break and no shells crack into the cups. Gently pour each egg over the tops of the tortilla/turkey cups. 
  • Bake at 375F for 20-30 minutes on the bottom shelf, OR until whites have cooked. 
  • Top with your favorite salsa or hot sauce and enjoy!! 
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