Huevos Gratinados are crispy flour tortilla cups filled with crumbled chorizo sausage, eggs and melted cheesy goodness.
By Sue Lau | Palatable Pastime
Welcome to the fourth day of #BrunchWeek! I’m glad you could join me. Today I am offering up my recipe for huevos gratinados, which is a lovely little Tex-Mex sort of breakfast cup. The giveaway from the event sponsors is still going on below (scroll down to find the link to enter) and of course, my fellow bloggers are also offering up recipes of their own.
Huevos gratinados, when precisely translated, means eggs au gratin. I’d seen something like this done with lots of eggs in a pan, more cheesy than you would expect for something like eggs in purgatory. I wanted to do this in individual cups, sort of the way I might do a huevos rancheros. And in some ways, this is quite like a baked version of that, although with huevos I stick with corn torts and of course make my own Ranchera Sauce. I insist on using that particular sauce for huevos, and have for years on end.
I made this with crumbled Mexican chorizo in the bottom, but of course, you don’t have to be locked into that. Crumbled bacon is also good, or just leaving that meat out altogether. I don’t generally use ham because it tends to be on the lightly sweet side. Breakfast sausage is also ok, but it tends to have a sage flavor, and I prefer the flavors in the chorizo. Be careful on the brands of chorizo- I don’t care for the crap in the long skinny tube- it turns to sludge in the skillet, so that is my warning. Other brands are wonderful, but they do vary wildly on the spice levels. But I don’t mind.
I was pleased that Cabot, as a sponsor, sent along a selection of cheese samples for me to use in recipes. The Pepper-Jack is on the list today, but I enjoy using all of the ones I have tried. Thanks again, Cabot Creamery! You guys are the best.
Join me tomorrow as I post my recipe for Country Ham Biscuits with Peach Mustard Smear using Red Star Yeast. (Aye, Captain! There be yeast in those biscuits!) And Saturday I finish off #BrunchWeek with Breakfast Egg Rolls and a wine pairing in a joint #BrunchWeek and #WinePW posting.
- 4 (6-inch) flour tortillas
- 4 (4-inch) buttered ramekins (equipment)
- 1 tablespoon melted butter
- 1/2 cup mild salsa
- 1/2 cup cooked crumbled Mexican chorizo
- 4 large eggs
- 1/2 cup shredded Cabot pepper-jack cheese
- 8 slices ripe black olives (optional)
- Preheat oven to 375°F.
- Microwave tortillas for about 15 seconds (just enough to soften).
- Press each tortilla into the buttered ramekins and brush lightly with butter.
- Par bake the tortillas in the ramekins for 10 minutes (to firm them up and slightly brown).
- Add 2 tbsp salsa to each ramekin and top with 2 tbsp cooked chorizo, then crack an egg on top.
- Top with 2 tbsp shredded cheese. You can also top with a couple black olive slices if you have them- I did this on earlier versions but forgot this time.
- Bake the gratinados for 18 minutes for runnier yolks and 21 minutes for more set yolks.
- Lift tortilla cup out of ramekin and onto plate, then serve.
- Serve with home fries or whatever catches your fancy.
From the kitchen of palatablepastime.com
It’s #BrunchWeek! Are you ready for some fun?
Take a look at what the #BrunchWeek Bloggers are creating today!
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife
BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime
BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos
BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections
BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big
Enter the Contest~Giveaway!
You can view the awesome prizes HERE (within the recipe post)
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
What a great recipe. I love the use of chorizo in this recipe.
YUM!!!! I love savory spicy foods for breakfast, this looks great!
These look delicious! Definitely something I’d devour in a minute.