Baked Mexican Eggs

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These baked Mexican eggs are a delicious breakfast option. gluten free brunch treat, made with eggs, salsa, cheese, and spices, baked inside of corn tortillas. Baking them in a muffin tin enables you to cook a dozen (or more) at once, making them perfect for a crowd or a weekend brunch. (This post was originally published on December 30th, 2013)

Mexican egg cups close up

Feel free to improvise! I sometimes make them with diced Hatch green chilies. You can jazz them up with hotter sauce, depending on your crowd. I used a medium spicy enchilada sauce for my guests, and serve the extras on the side so everyone can dress them up to suit their taste.

Ingredients for this recipe

  • 1 dozen eggs (this recipe make 12 egg cups or enough for 6 people to have 2 each)
  • Enchilada sauce
  • Grated cheese
  • Salsa
  • Olive oil
  • Black pepper and kosher salt

What to serve with baked Mexican Eggs

huevos rancheros condiments
  • Sour cream
  • Monterey Jack cheese 
  • Queso fresco 
  • Cotija cheese
  • diced jalapeño peppers 
  • Sliced green onions
  • Diced red onion
  • Salsa Fresca
  • Diced fresh tomatoes
  • Chopped green chiles
  • Guacamole, or fresh cilantro on the side.
  • Black beans
  • Pinto beans
  • Tortilla chips
  • Cilantro Rice
  • Salsa verde
  • Pico de gallo

How to make Mexican baked eggs

  • Preheat oven to 350 degrees F.
  • Oil the sides and bottom of a Muffin Tin.
greasing the muffin tin
  • Soften 12 small, 4″ tortillas in the oven or microwave, until soft and flexible, about 25 seconds for 4 tortillas. Tortillas can also be softened in a large frying pan with a bit of hot oil until soft and easily pliable.
  • Press or fold tortillas into each cup.
tortillas in tin
  • Add 1-2 Tablespoons of enchilada sauce into the bottom of each tortilla cup.
enchilada sauce
  • Divide 1/2 cup grated cheese between each tortilla cup.
  • Crack an egg on top of sauce and cheese mixture.
Raw eggs in muffin tin
  • Season with a pinch of salt and cracked pepper.
  • Top each egg with 1-2 teaspoons additional enchilada sauce.
Enchilada sauce on eggs
  • Bake in the center of the oven for approximately 20 minutes for a soft egg.
  • Serve with salsa, sour cream, cilantro and green onions on the side.
Huevos rancheros egg cups

Make these Mexican style eggs spicier!

If you like your eggs a bit spicer add a pinch of chili powder, ground cumin, or hot sauce to each egg when seasoning them. Serrano peppers are hotter than a jalapeno pepper, so add a small amount to each egg cup.

Mexican Egg cups.

Here are more of my favorite Mexican recipes

What would a Mexican brunch be without Margaritas?

This Margarita Party is a great way to entertain. Everyone can make their own custom margarita.

Margarita bar

For a classic Mexican breakfast try easy Huevos Rancheros.

Tacos al Carbon

Leftover Turkey Enchiladas

Mexican Chicken Soup

Mexican Egg cups.

Baked Mexican Egg Cups

Cynthia
These baked Mexican eggs are a delicious breakfast option. Made with eggs, salsa, cheese, and spices, baked inside of corn tortillas.
5 from 17 votes
Prep Time 10 minutes
Course Breakfast
Cuisine Mexican
Servings 6 people
Calories 341 kcal

Ingredients
  

  • 1 dozen eggs
  • 12 corn tortillas smallest size (4" diameter)
  • 1 10 ounce can enchilada sauce
  • 1 cup cheddar divided, (grated (Mexican cojita or pepper jack would be great as well)

Condiments to serve on the side

  • 1/2 cup salsa
  • 1/2 bunch cilantro chopped
  • 2 green onions sliced
  • 1/4 cup sour cream
  • 1/4 cup Hatch chiles diced

Instructions
 

  • Preheat oven to 350 degrees F.
  • Oil the sides and bottom of a muffin tin.
  • Soften 12 small, 4″ tortillas in the oven or microwave, until soft and flexible, about 25 seconds for 4 tortillas.
  • Press tortillas into each cup.
  • Add 1-2 Tablespoons of enchilada sauce into the bottom of each tortilla cup.
  • Divide 1/2 cup grated cheese between each tortilla cup.
  • Crack an egg on top of sauce and cheese mixture.
  • Season with kosher salt and cracked pepper.
  • Top each egg with 1-2 teaspoons additional enchilada sauce.
  • Bake in the center of the oven for approximately 20 minutes for a soft egg.
  • Serve with salsa, sour cream, cilantro and green onions on the side.

Nutrition

Serving: 1personCalories: 341kcalCarbohydrates: 26gProtein: 19gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 352mgSodium: 428mgPotassium: 326mgFiber: 4gSugar: 2gVitamin A: 915IUVitamin C: 1mgCalcium: 248mgIron: 2mg
Tried this recipe?Let us know how it was!

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33 Comments

  1. Hi Cynthia – Oh, these look delicious! I have never made anything like this. Thanks so much for sharing with the Let’s Get Real party. I am pinning this to our group board and my own Eat Well board.

  2. 5 stars
    Hi Cynthia
    Thanks for a wonderful idea for our luncheon at our yearly family gathering. We all have to come up with good food and this will get thumps up!! No doubt. Thank you very much !!

  3. I have never seen the small tortillas in my stores. If I make something similar to this then I would cut out the tortillas and with a cookie cutter. But like the idea of a small tortillas much better.

  4. I love how the small tortilla fit in the pan so perfectly. Great breakfast idea for a crowd, since I always struggle to give everyone hot breakfast at the same time when there’s more than 4 of us!

  5. 5 stars
    Thanks so much for sharing these! I didn’t know what to make for brunch this coming weekend as we celebrate Mother’s Day with a Mexican theme! These are perfect!

5 from 17 votes (12 ratings without comment)

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