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Mexican egg cups are gluten free and a great way to make eggs for a brunch!
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5 from 3 votes

Mexican Egg Cups

Shirred Eggs in Spicy sauce
Course: Breakfast
Cuisine: Mexican
Author: Cynthia


  • 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.