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.