Huevos rancheros & Overnight mixed-berry chia pudding

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts

Huevos rancheros & Overnight mixed-berry chia pudding


2 Servings, 700 Calories/Serving

2 – 10 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 4 pasture-raised organic eggs
  • Fresh cilantro
  • 4 Mi Rancho 100% corn tortillas
  • Sun Basket New Mexican salsa (tomatoes - New Mexican chiles - olive oil - tomato paste - fresh garlic - dried Mexican oregano - coriander - salt)
  • 1 ounce queso fresco
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1 cup mixed berries
  • 1/3 cup black chia seeds
  • ½ cup Willamette Valley coconut-almond granola (can contain soy)

Nutrition per serving

HUEVOS RANCHEROS: Calories: 460, Protein: 17g, Total Fat: 29g, Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 6g, Cholesterol: 320mg, Carbohydrates: 30g, Fiber: 6g, Sugar: 5g, Added Sugars: 0g, Sodium: 770mg
Contains: milk, eggs

CHIA PUDDING: Calories: 380, Protein: 9g, Total Fat: 23g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 9g, Saturated Fat: 7g, Cholesterol: 0mg, Carbohydrates: 41g, Fiber: 15g, Sugar: 20g, Added Sugars (Maple syrup; Granola; Almond milk contains trace amounts of organic cane sugar): 6g, Sodium: 120mg
Contains: tree nuts, soy


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, prepare the rest of the meal.


Prep the remaining ingredients

  • Coarsely chop the cilantro.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
In a small sauce pot over medium heat, warm the New Mexican salsa.



Transfer the tortillas to individual plates. Top with the eggs, cilantro, and half the salsa. Crumble the queso fresco on top and serve with the remaining salsa.


Prepare the pudding

The night before:
In a blender, combine the almond milk, maple syrup, berries, and chia seeds. Season lightly with salt, if desired, and blend until smooth. Pour into 2 glasses or jars, cover, and refrigerate overnight.



The next morning:
Garnish the pudding with the granola and serve.

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