Best Mexican Egg Cups Recipes

MEXICAN EGG CUPS

Mexican Egg Cups image

A great breakfast, brunch or lunch can be made with these easy to prepare egg cups. Level of heat is determined by the salsa you use.

Provided by Pesto lover

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 small flour tortillas
4 eggs
4 tablespoons half-and-half
1/2 cup monterey jack cheese or 1/2 cup monterey jack pepper cheese, shredded
1 green onion, sliced thin
4 teaspoons diced green chili peppers (canned or fresh jalapeno)
salt and pepper, to taste
4 tablespoons salsa
chopped cilantro, for garnish

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.

Nutrition Facts : Calories 244.1, Fat 13.1, SaturatedFat 5.9, Cholesterol 204.1, Sodium 440.5, Carbohydrate 18.1, Fiber 1.3, Sugar 1.6, Protein 13.1

MEXICAN-STYLE EGG CUPS

Mexican-Style Egg Cups image

An easy make-ahead breakfast that's full of veggies and protein.

Provided by Julie Andrews

Categories Breakfast

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1 medium red bell pepper, seeded and diced
1 medium poblano pepper, seeded and diced
10 large eggs
½ cup plain Greek yogurt
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 cup shredded hash browns
½ cup shredded Mexican cheeses, divided
½ cup fresh cilantro, chopped

Steps:

Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Set aside.
Heat the oil in a medium skillet to medium. Add the bell and poblano peppers and sauté 2-3 minutes or until slightly soft. Remove from the heat.
In a large bowl, whisk together the eggs, Greek yogurt, chili powder, smoked paprika, salt, black pepper, onion powder and garlic powder until thoroughly combined. Fold in the cooked peppers, hash browns, half of the cheese and cilantro.
Use a measuring cup to transfer the egg mixture to the wells of the prepared muffin tin, filling almost all of the way to the top. Top each will remaining shredded cheese. Bake 18-22 minutes or until set. Let slightly cool before removing from the pan.

Nutrition Facts : ServingSize 1 egg cup, Calories 102 calories, Sugar 1g, Sodium 138mg, Fat 7g, SaturatedFat 2g, UnsaturatedFat 5g, TransFat 0g, Carbohydrate 3g, Fiber 1g, Protein 7g, Cholesterol 5mg

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