Mexican Egg Cups
August 20, 2017
"This can be made spicier or milder depending on what salsa you use. A great alternative to regular eggs in the morning."
- Serving Size: 1 (117.2 g)
- Calories 190.1
- Total Fat - 10.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 213.6 mg
- Sodium - 312.5 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 2.2 g
- Sugars - 1.4 g
- Protein - 11.5 g
- Calcium - 147.1 mg
- Iron - 1.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Preheat an oven to 350°F
Grease a large 6 cup muffin tin.
Lightly oil the tortillas and cut each tortilla into quarters.
Place 2 wedges in each muffin cup, overlapping to form a cup.
Bake in the preheated oven until the edges are light brown, approximately 10 to 15 minutes.
Place a heaping tablespoon of salsa in the bottom of each of the tortilla cups.
Top with the grated cheese, green onions and fresh coriander.
Crack an egg into each of the cups and finish with a sprinkling of smoked paprika and salt and pepper.
Bake in the preheated oven for 15 to 20 minutes or until the white has set but the yolk remains runny.
Remove from the oven and serve.
Tips & Variations
No special items needed.