Mexican Egg Cups Recipes

MEXICAN EGG CUPS

Steps:

• Oven temp 375°F.
• Lightly flour board and roll out each of the ten biscuits to a 5 1/2 inch circle.
• Pat circles into custard cups (or large muffin tins) so the dough comes to the top edge of the cup.
• Sprinkle 1 tbsp of cheese in each cup.
• In a bowl whisk; eggs, milk, onion, green pepper, pimiento, salt and hot pepper sauce.
• Pour a 1/4 cup of the egg mixture into each cup on top of the cheese.
• Bake 25 minutes or until a wooden toothpick comes out clean.
• Sprinkle remaining cheese equally divided on top of each egg cup.
• Top with a slice of olive.
• Bake 1 minute or until cheese melts.
• Sprinkle with cayenne (optional).

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.