Baked Mexican Eggs
As an Amazon Affilate, I earn commission on qualifying purchases.
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)
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
- 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.
- 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.
- 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 a pinch of 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.
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.
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.
For a classic Mexican breakfast try easy Huevos Rancheros.
Leftover Turkey Enchiladas
Baked Mexican Egg Cups
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.
Hello GORGEOUS brunch idea!! Thanks Cynthia for popping by Munching Mondays- Warmest, Nic
Hi Cynthia – these egg cups are so cute and delicious looking! Pinned 🙂 Happy New Year – hope to see you soon!
Thank you Priscilla! Happy new year to you too!
Thank you Priscilla!
What a great idea! I love these, of course, Mexican is my favorite! I’ll definitely be making these.
Oh these look so delicious!!! Thank you for linking up with Foodie Friends Friday. Hope to see you next week!
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.
Thank you!
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 !!
thumbs up, of course (I’m Dutch, so my english is not perfect. Sorry)
You did great Emmeke! I’m so glad you’ll be trying them!
We love Mexican food in our house and my hubby LOVES breakfast – this is the best of both worlds!
I love this idea! I’m currently obsessed with corn tortillas so I’m excited to try this!
we favor the corn over the flour right now, because they’re a bit healthier.
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.
I think it depends where you live. In so. cal. you can get just about every possible size of tortillas!
I love huevos rancheros! I love how cute these are!
What a perfect little breakfast!! Love the idea and love the results! It IS like Huevos Rancheros in a cup. 🙂
Love this recipe…we love Mexican! I know my kids would love this!
I HAVE YET to bake eggs!! It’s on the to-do list for sure….. And this recipe is a great place to start!
I’ve been looking for new breakfast recipes. These baked eggs look awesome.
Thank you Jennifer!
What an awesome breakfast idea. I wonder if they can be frozen and reheated for other times?
That’s a good question Sandi! I’ve never tried to freeze them…I usually make just enough for breakfast.
I totally LOVE using my muffin tin for more than muffins. Perfect size for little hands. Great to make a head and put in the freezer too.
Yes! Such an easy way to cook for a crowd!
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!
You can buy the super little ones at a lot of grocery stores.
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!
Thanks Bobbie! I hope you have a great Mother’s Day!
You have written such a beautiful post!