Best Mexican Egg Cups Recipes

MEXICAN EGG CUPS

Steps:

• Warm the tortillas in the microwave until soft and pliable, about 1 minute.
• Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
• Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
• Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them.
• To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
• For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.

HUEVOS RANCHEROS IN TORTILLA CUPS

Steps:

• Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
• Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
• Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

KIM'S TEX-MEX EGG CUPS (SOUTH BEACH DIET FRIENDLY)

Steps:

• Spray muffin pans with non-stick cooking stray (Such as Pam).
• Preheat oven to 350°F.
• In a large mixing bowl, beat eggs with a whisk.
• Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
• Mix until well blended.
• Add chicken and stir until combined.
• Spoon 1/4 cup of egg mixture into each cup.
• Bake for 20 minutes or until done.
• Take a knife and loosen the cups from the pan.
• Turn egg cups out onto a wire rack and let cool slightly before serving.
• Eat eggs warm out of the oven, or refrigerate for later use.
• EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!