Baked Mexican & Egg Tortilla Cups

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"These are perfect to entertain with. They are really not difficult to prepare; but, absolutely delicious. What's nice ... is that you can prepare the bean filling ahead; then, just put everything together - and bake. Don't forget a few garnishes ... like hot sauce, avocado and cilantro; and, maybe olives or sour cream would be nice. And, on the side; simply serve a fruit salad. This was baked in a basic muffin tin - 12 muffins per pan."

Original is 6-12 servings
  • Garnish


  • Serving Size: 1 (325.1 g)
  • Calories 710.4
  • Total Fat - 29.1 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 446 mg
  • Sodium - 629.6 mg
  • Total Carbohydrate - 70 g
  • Dietary Fiber - 16 g
  • Sugars - 3.2 g
  • Protein - 44.6 g
  • Calcium - 538.9 mg
  • Iron - 6.5 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Beans and Chorizo ... I like to make these first. Add the olive oil to a small saute pan; and, bring to medium heat. Add the chorizo, breaking up as you add it to the pan; and, cook until the chorizo is golden brown. It should take around 5 minutes, until no longer pink. Then, add the black beans and salsa; and, mix until combined. Let it cook a good 5 minutes on medium low heat until everything is heated through. Finish with the fresh lime juice, scallions; and, set to the side.

Step 2

Tortillas ... I prefer flour for these. On a large sheet of parchment paper or wax paper; spray each tortilla, on both sides with a non-stick spray, vegetable or olive oil. Then, cut each tortilla in 4 pieces - you want 4 triangles/per tortilla.

Step 3

Muffin Pan ... Spray your basic (12) muffin tin with a non-stick spray, vegetable or olive oil. Honestly, I used my atomizer which had vegetable oil in it. Add 3 pieces of the tortilla, point side down in the bottom center of each muffin. Overlapping them, so the tortillas form a nice cup, completely covering the bottom. The top of the tortilla pieces, should only be no more than 1/2" above the top of the muffin cup. They don't have to be perfect; so don't worry. You just want to make sure that the bottom of the muffin cup is completely covered by the tortillas.

Step 4

Cups ... Add 1 tablespoon of the cheese to each muffin; then divide the cooled bean/chorizo mixture between all the muffins (about 2 tablespoons per muffin). Break a whole egg in each muffin on top of the bean/chorizo mixture; season with salt and pepper - and, top with the remaining cheese (about 1 1/2 tablespoons plus, per muffin) on top of the egg.

Step 5

Bake ... Make sure your oven is preheated to 350 degrees; and, bake the muffins for 20-30 minutes on the middle shelf; until the egg whites are set - but, the yolks still runny. Mine normally take around 20 minutes; so, just keep an eye on them. Depending on your oven and pan; they can take up to 30 minutes.

Step 6

Serve and ENJOY! ... Remove the cups from the tin on to a platter; and, garnish with cilantro, avocado, and hot sauce of course. And, make sure to squeeze the lime over the avocado to prevent them from browning. You could also add olives and sour cream as a garnish as well. A fruit salad would be a perfect side.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the tortillas, make sure to use 6-inch flour tortillas for the best results.
  • For the chorizo, make sure to use Mexican chorizo, which is fresh, instead of Spanish chorizo which is cured.

  • Instead of black beans, use pinto beans. The benefit of this substitution is that it will add a slightly different flavor to the dish, while still providing the same texture and nutritional benefits. The thinking behind this substitution is that pinto beans are a great alternative to black beans and will still provide a delicious, Mexican-inspired flavor.
  • Instead of Pepper Jack cheese, use Cheddar cheese. The benefit of this substitution is that it will give the dish a milder flavor, while still providing a creamy texture. The thinking behind this substitution is that Cheddar cheese is a classic and versatile cheese that pairs well with Mexican flavors.

Vegetarian Version Substitute the chorizo sausage with a vegetarian sausage alternative. Replace the eggs with a combination of diced bell peppers, onions, and mushrooms. Top with a vegan cheese alternative.

Grilled Pineapple Salsa: This sweet and spicy salsa is the perfect accompaniment to the Baked Mexican & Egg Tortilla Cups. The sweetness of the pineapple complements the savory flavors of the tortilla cups, while the jalapenos add a nice kick. Grilling the pineapple brings out its natural sweetness and adds a smoky flavor that pairs well with the flavors of the tortilla cups.

Black Bean & Corn Salad: This hearty salad is a perfect accompaniment to the Grilled Pineapple Salsa. The sweetness of the corn and the creaminess of the black beans pair nicely with the smoky flavors of the grilled pineapple, while the lime juice and cilantro provide a bright and refreshing flavor. This salad is a great way to add a healthy and flavorful side dish to the meal.


Q: How long should I bake the tortilla cups for?

A: Bake the tortilla cups at 350 degrees for 20-30 minutes, until the egg whites are set but the yolks are still runny. Check them after 20 minutes; they may take up to 30 minutes depending on your oven and pan.

Q: Can I freeze the tortilla cups?

A: Yes, you can freeze the tortilla cups. Allow them to cool completely, then wrap them in plastic wrap and store in an airtight container in the freezer. To reheat, thaw in the refrigerator and bake in the oven at 350 degrees for 10-15 minutes or until heated through.

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Fun facts:

The Mexican Chorizo used in this recipe is a fresh sausage, which is a popular dish in Mexico. It was created by the Aztecs who used to make the sausage with wild game meat and herbs.

The Pepper Jack Cheese used in this recipe was created in the 1980s by Monterey Jack cheese creator, David Jacks. He wanted to create a cheese with a little bit of a kick, so he added jalapeno peppers to the mix.