Baked Mexican Egg Cups
These baked Mexican eggs are a delicious breakfast option. Made with eggs, salsa, cheese, and spices, baked inside of corn tortillas.
Servings: 6 people
Calories: 341kcal
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: 1person | Calories: 341kcal | Carbohydrates: 26g | Protein: 19g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 428mg | Potassium: 326mg | Fiber: 4g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 2mg