You know the feeling. You sit in the last few minutes of your 11 a.m., your stomach is growling, and all you can think about is how great Taco Bell sounds right now. The problem? You only have 20 minutes to shove food into your face before your next class starts.
I, for one, ride this particular struggle bus at least twice a week. But take heart, fellow overachievers. I’ve come up with the answer to all of your full-schedule/empty-stomach problems: Huevos rancheros you can make in a mug.
If you’ve got a microwave, ten minutes to spare, and a few easy ingredients on hand, you can make this Mexican breakfast classic in a cinch. My favorite part is that it’s endlessly customizable-add avocado, corn, tortilla, rice… if it’s spicy and fits in your mug, it’s fair game.
¡Vamanos! You’re just a few minutes away from a cheesy, egg-y, breakfast fiesta.
Huevos Rancheros in a Mug
- Prep Time:5 minutes
- Cook Time:5 minutes
- Total Time:10 minutes
- 1/2 cup diced cherry tomatoes
- 1/2 chopped bell pepper
- 1/2 cup drained black beans
- 2 tablespoon salsa or enchilada sauce
- 1/4 teaspoon garlic powder
- 1 oz shredded cheese
- 1 egg
- pinch Cumin
- Chopped cilantro (optional)
- Salt and pepper to taste
Add black beans and chopped pepper to the bottom of the mug, and season with garlic and cumin. Stir to incorporate.
Spoon sauce of choice onto mug mixture, and microwave mug for 20 seconds, or until hot, but not bubbling.
Top with diced tomato, and sprinkle cheese on top.
#SpoonTip: I used a “Mexican blend,” but you can use cheddar, jack, or queso fresco (if you’re fancy).
Using a spoon, create a little divot in the mug mixture, and carefully crack egg into the space.
Cover the mug with microwave-safe saran, or similar seal. Microwave in spurts of 15 seconds until egg is cooked to your preference.
Top mug with salt, pepper, hot sauce, and cilantro if desired.
Serve with tortilla, chips, avocado, Mexican rice, or mangos con chile (as pictured).