Mexican Egg Cups

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This can be made spicier or milder depending on what salsa you use. A great alternative to regular eggs in the morning."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat an oven to 350°F

Step 2

Grease a large 6 cup muffin tin.

Step 3

Lightly oil the tortillas and cut each tortilla into quarters.

Step 4

Place 2 wedges in each muffin cup, overlapping to form a cup.

Step 5

Bake in the preheated oven until the edges are light brown, approximately 10 to 15 minutes.

Step 6

Place a heaping tablespoon of salsa in the bottom of each of the tortilla cups.

Step 7

Top with the grated cheese, green onions and fresh coriander.

Step 8

Crack an egg into each of the cups and finish with a sprinkling of smoked paprika and salt and pepper.

Step 9

Bake in the preheated oven for 15 to 20 minutes or until the white has set but the yolk remains runny.

Step 10

Remove from the oven and serve.

Tips & Variations


No special items needed.