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This Easy Huevos Rancheros Recipe Is Like Mexico in a Mug

This article is written by a student writer from the Spoon University at Muhlenberg chapter.

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.

mexico in a mug

Gif courtesy of giphy.com

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

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesServings: servings

Ingredients

Instructions

  1. Photo by Taylor Gibb

    Add black beans and chopped pepper to the bottom of the mug, and season with garlic and cumin. Stir to incorporate.

  2. Spoon sauce of choice onto mug mixture, and microwave mug for 20 seconds, or until hot, but not bubbling.

  3. Photo by Taylor Gibb

    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).

  4. Using a spoon, create a little divot in the mug mixture, and carefully crack egg into the space.

  5. Photo by Taylor Gibb

    Cover the mug with microwave-safe saran, or similar seal. Microwave in spurts of 15 seconds until egg is cooked to your preference.

  6. Photo by Taylor Gibb

    Top mug with salt, pepper, hot sauce, and cilantro if desired.

  7. Photo by Taylor Gibb

    Serve with tortilla, chips, avocado, Mexican rice, or mangos con chile (as pictured).

Taylor Gibb

Muhlenberg '16

Lover of all things boozy, pickled, and spicy (with a capital S)! Come over for dinner sometime, the crockpot is always on!