Mexican Egg Cups

Mexican Egg Cups

(1 serving)    Printable Version
  • 1 6-inch corn tortilla
  • 1 large egg
  • 1/2 cup half and half
  • 1 Tablespoon salsa
  • 1/3 cup shredded Cheddar or Mexican blend cheese
  • salt - to taste
  • pepper - to taste
These are directions for a a single egg cup, but you can easily make more by multiplying the ingredients. The cooking time will remain the same.

Preheat over to 350 degrees.

Prepare a 4-inch ramekin or a large muffin pan cup by spraying generously with cooking spray.

White Lace Inn in Sturgeon Bay, Wisconsin
White Lace Inn in Sturgeon Bay, WI.
Form the tortilla into a cup shape in the ramekin or muffin cup. (Microwave the tortilla for 10 seconds in a damp paper towel if it's too firm to bend.)

Beat the egg with the half and half and a dash of salt and pepper. Pour mixture into tortilla cup. Spoon in the salsa and sprinkle to with cheese.

Bake at 350 degrees for 30-45 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with salsa on the side.

This easy and tasty Mexican-flavored breakfast is from the White Lace Inn in Sturgeon Bay, Wisconsin. Recipe is for one, but it can be easily doubled or multiplied.

Mr Breakfast would like to thank BnBFinder for this recipe.

Comments About This Recipe
What do you think of Mexican Egg Cups?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.

From Cyborg
Rating (out of 5):  

Really good. Fun recipe. Only problem is that I lost 4 tortillas because they broke when I tried to fit them in muffin cups. Any way to soften them a little so they are more pliable? I tried microwaving them a few seconds. Let me know and I'll make it again for sure.

Comment submitted: 12/3/2010 (#11654)

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