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Mexican Egg Cups
- 2 corn tortillas (6 inches)
- 1 egg
- 1/2 cup half and half
- 2 tablespoons salsa, plus more for serving
- 1/3 cup shredded Mexican cheese
Microwave tortillas until soft. Spray two 4-inch ramekins or large muffin pan and form tortilla in ramekins or muffin pan.
Beat egg with half and half and pour in tortillas. Spoon 1 tablespoon of salsa in each ramekin and sprinkle each with half of the cheese.
Bake at 350 degrees F for 30 to 45 minutes (bake ramekins on a cookie sheet) and serve with salsa.
Recipe reprinted by permission of <I>White Lace Inn, WI<. All rights reserved.
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