Does this sound familiar?

It's Monday morning and you are supposed to be starting your week off right. Problem is you are in a hurry and ended up eating a granola bar that only stayed with you for 30 minutes and has led to eating 2 more snacks before lunch. I have been there plenty of times!

Not a great start to your "plan" for the week. But don't fret over one mishap in your week, just make these Huevos Rancheros ahead of time and your breakfast for the rest of the week will be covered keeping you full until lunch time rolls around!

Huevos Rancheros happens to be one of my favorite breakfasts, however I tend to not make it very often, especially during the week because it requires several assembly and prep steps. So I thought why not make these ahead of time, and all the work will be done and I'll get to have a healthy and satisfying breakfast every day that's ready when I am!

It's really the perfect breakfast because it's the complete balance of carbs, protein, and veggies all in one leaving you feeling full of energy and ready to tackle any morning.

After all breakfast is the most important meal of the day, why not make it special?

Ingredients:

12 Corn Tortillas
12 Eggs
1, 8 oz. Can Black Beans
2 Cloves Garlic
1 Tsp. Cumin
1/4 Cup Chicken Stock
1 Tsp. Vegetable Oil
Cojita Cheese (it is sort of like a Mexican Feta, and feta would be a fine substitute)
Home Pico de Gallo:
- 1 Tomato
- 1 Jalapeno
- Handful of Cilantro
- 1/2 Red Onion
- 1/2 Juice of a Lime
- Salt and Pepper
Avocado

Directions:

-Preheat oven to 350 degrees.

-Make your pico de gallo: chop your tomato, jalapeno, cilantro, and red onion and add juice of lime and salt and pepper, mix together. Set aside.

-Rinse and drain your black beans. Heat a skillet to medium heat, chop your garlic, and add to oil and sauté for a couple of minutes. Add in your black beans, chicken stock, cumin, and salt and pepper and continue to cook for another 5-10 minutes until liquid has evaporated and flavors are combined. Set aside.

-Take your tortillas and a round cookie cutter and cut circles out of the tortillas for a total of 12 or however many your muffin tin makes.

-Take your muffin tin and spray well with nonstick spray.

-Begin to assemble: place a tortilla circle in the bottom of each tin, followed by a spoonful of black beans, spoonful of pico, sprinkle of cheese, and one cracked egg seasoned with salt and pepper. Continue to do this to each muffin tin until each one is full.

-Bake for 15-20 minutes until egg whites are fully cooked and yoke is cooked to your likeness.

-Can be served right away topped with more fresh pico and avocado or stored in an airtight container to heat individually when ready to be eaten.