Mexican Style 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

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