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Mexican Egg Cups

Here's how you make Mexican Egg Cups
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  • Servings: 5-10
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 5-10 people.

Ingredients

The ingredients are:
  • 1 (11 ounce) package pillsbury buttermilk biscuits
  • 1 cup monterey jack cheese, shredded
  • 9 eggs, lightly beaten
  • 1/3 cup milk
  • 1/2 medium onion, chopped
  • 1/2 cup green sweet peppers, chopped
  • 1/3 cup pimientos, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot sauce (add more if you like spicy)
  • 10 slices of jumbo stuffed olives
  • 1/4 teaspoon cayenne pepper (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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