Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!
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.
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’!
First, gather the ingredients.
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.
Sprinkle a mixture of oregano, chipotle chili powder and salt over the dough rounds.
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.
Bake until egg whites and yolks are firm, not runny.
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.
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.
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.