Mexican Egg Cups
Recipe: #2689
November 17, 2011
Categories: Breakfast, Eggs, Onions, Peppers, Brunch, Mothers Day, Oven Bake, Refrigerated Dough, more
" 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."
Ingredients
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 by Step Method
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
No special items needed.