Mexican egg cups are a delicious, gluten free brunch treat, made with fluffy eggs, salsa, cheese and spices, baked inside of corn tortillas.
These super easy Mexican Egg Cups , a take-off on Huevos Rancheros, are perfect for a brunch. Baking them in a muffin tin enables you to cook a dozen (or more) at once.
You can jazz them up with hotter sauce, depending on your crowd. I used a medium enchilada sauce for my guests.
Small corn tortillas, about 4″ in diameter, fit into the muffin tin perfectly, but a larger tortilla would work as well. This is just a variation on traditional shirred or baked eggs.
I hope you enjoy this Mexican egg cups recipe!
- 1 dozen eggs
- 1 small 10 ounce can of enchilada sauce I used medium hot
- Grated cheese any kind, I used sharp cheddar, but Mexican cojita or pepper jack would be great as well.
- Homemade or fresh deli style salsa
- Cilantro chopped
- Green onions sliced
- Sour cream
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 one tablespoon of enchilada sauce into the bottom of each tortilla cup.
Add one tablespoon( or so) of grated cheese.
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.
Top with salsa, sour cream, cilantro and green onions.
Serve with fresh fruit. Makes 12 egg cups.
Looking for more Mexican dishes?