Mexican-Inspired Ramekins

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hennesseehouserecipe.jpgSubmitted by Lorri Walsh, Innkeeper, Hennessey House Bed and Breakfast, Napa

Start your adventure in Napa with a hearty breakfast that leaves you prepared for a full day of wine tasting and exploration. This one's a favorite for a cool fall morning.
Servings Ingredients
10 5 Flour Tortilla Rounds, cut to fit the bottom of each ramekin
10 5 Heaping Tablespoons, Refried Beans
10 5 Eggs
10 5 Tablespoons, Salsa
3/4 Cup       1/4 Cup + 1 TBL           Cheddar Cheese


1) Preheat oven to 350
2) Spray each ramekin with pam
3) Using a cookie cutter or scissors cut Flour Tortillas into rounds to fit the bottom of each ramekin.
4) Spread about 1 Tablespoon of refried bean on top of each flour tortilla round in ramekin. 
5) Add a second layer of  tortilla and refried beans in ramekin.
6) Crack an egg over beans in each of the ramekins.  
7) Top with about 1 Tablespoon of Salsa
8) Bake for about 10 to 15 minutes until egg is just set.
9) Remove from oven and cover.
10) Before serving, top each ramekin, as needed, with about 1 Tablespoon of cheddar cheese and bake for 2 or 3 minutes until cheese is melted.

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