Mexican Egg Cups

5-10
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


" Looks very attractive wheter you serve them as a Brunch Buffet or as individual servings. I like to put a Jalapeno stuffed olive on top."

Original recipe yields 5-10 servings
OK

Nutritional

  • Serving Size: 1 (575.5 g)
  • Calories 1504.7
  • Total Fat - 68.1 g
  • Saturated Fat - 28.4 g
  • Cholesterol - 407.2 mg
  • Sodium - 3837 mg
  • Total Carbohydrate - 149.7 g
  • Dietary Fiber - 9.8 g
  • Sugars - 8.3 g
  • Protein - 72.1 g
  • Calcium - 1176.5 mg
  • Iron - 11.8 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 1.4 mg

Step 1

Preheat oven to 375f

Step 2

Lightly flour a baking board, roll out the ten biscuits to form ten 5 1/2 inch circles

Step 3

Pat the circles into 10 custard cups or a large-non stick muffin tin. Have the dough come right up to the edge of the cups

Step 4

Sprinkle 1 tablespoon of cheese in the bottom of each cup

Step 5

Whisk together eggs, milk, onion, green pepper, pimiento, salt and hot sauce

Step 6

Pour 1/4 cup of the egg mixture in each cup

Step 7

Bake 25 minutes or until a wooden toothpick comes out clean

Step 8

Sprinkle remaining cheese on top of the cups, top with an olive slice, return to oven and bake 1 minute or until the cheese melts, sprinkle with cayenne and serve

Tips & Variations


No special items needed.

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