This is a sponsored post written on behalf of Lone Star Eggs. As always, all thoughts, opinions, and love for eggs are my own.
Did you hear the news? Our beloved ice cream brand will finally be returning to stores today across Texas! Having been without my favorite Homemade Vanilla for this entire pregnancy, I am one happy six-month pregnant Mama! You may not fully understand the magnitude of this problem if you’re not a Texan. We take our ice cream, our Tex-Mex, and our state pride seriously!
This past spring we visited a small town in the Texas Hill country to attend the Bluebonnet Festival. (Bluebonnets are the Texas State Flower). It was SO beautiful to see them sprawling across the fields as we drove through the roadside.
After we took pictures of the girls in the bluebonnets and shopped at the festival, we decided to stop in town for brunch. James had the most delicious Huevos Rancheros and I knew I needed to recreate them for him at home.
When I found these Lone Star Eggs at Walmart I decided it was only fitting to use them for this recipe. Lone Star Eggs are “fresh off the ranch” and laid by Texans, for Texans. I told you, Texas pride. It’s real. And these Huevos Rancheros are real delicious. Packed with protein and full of flavor this recipe is perfect for breakfast or brinner!
We’ve been on a flour tortilla kick since I used them in my Green Chile Cream Cheese Chicken Enchiladas, but you could certainly use corn tortillas if you prefer. Serve them up with homemade queso, homemade restaurant style salsa, slices of avocado, or sour cream!
Spice up your breakfast with this Mexican classic.
- 15.5 oz can of black beans rinsed and drained
- 2 tbsp lemon juice
- 2 tbsp olive oil
- salt and pepper
- 4 tortillas
- 1 cup monterey jack cheese grated
- 1 cup salsa
- 2 tbsp butter
- 4 Lonestar eggs
- cilantro chopped
Preheat oven to 400 degrees.
Mix beans with lemon juice and olive oil in a large bowl.
Use a fork to lightly mash; season with salt and pepper.
Place tortillas on a large, rimmed baking sheet.
Divide beans evenly among tortillas.
Top with equal amounts of cheese and salsa.
Bake until cheese begins to melt, about 10 minutes.
Melt butter in a large skillet over medium heat.
Break eggs into skillet, season with salt and pepper, and cook until whites are firm and yolks are beginning to set. (About 5-7 minutes.)
Remove tortillas from the oven and top each with cilantro and one egg. (Careful not to break the yolks.)
Return to the oven, bake until warmed through and eggs are set. (About 3-5 minutes.)