Preheat oven to 350 degrees F. Lightly grease 6 muffin cups.

Heat a small skillet to medium-high heat with 1 tbsp olive oil.  When oil is warm add onion and jalapeño.  Let cook for 2 minutes, stirring occasionally.  After 2 minutes stir in Roasted Red Peppers, season with 1/4 tsp salt and 1/4 tsp pepper.  Cook for 5 minutes, stirring frequently.

After 2 minutes stir in Roasted Red Peppers, season with 1/4 tsp salt and 1/4 tsp pepper. Cook for 5 minutes, stirring frequently.  Turn off stove and let sit.

Scoop 1 tablespoon black beans into each muffin slot.  

Add 1 tablespoon sautéed peppers, onion and jalapeño to each muffin slot.

Beat 6 eggs. Crumble in 1/2 cup of Queso Fresco.  Add 1/4 cup cilantro.  Add salt and pepper and beat mixture for additional 30 seconds.  

Pour 1/4 cup of egg mixture into the 8 muffin slots already filled with beans and sautéed veggies.

Place on top oven rack and cook for 20 minutes.  Check to ensure Huevos Rancheros Eggs are cooked through by making a small incision in one of the egg muffins.  Pull apart slightly and peek inside.  If inside is still runny, return to stove and cook until fluffy.

Place 2 Huevos Rancheros Egg Muffins on a tortilla and set on the boats dash board by the sunniest part of the window.

Use the sunlight to re-heat eggs.  This only works if the dash is by touch very warm to hot.  Do not try to heat eggs on a cold dash, it won't work.

Let eggs sit for 20 minutes, then check to see if they're warm.  If not, keep them in the window until they get warm.  (Theres not set amount of re-heat time....depends on initial temperature of eggs, temp of the dash, and the temperature outside).

When you're happy with the temperature, fold burrito over eggs, and enjoy!