Mexican Egg Cups

  • Rating ****

2 servings


  • 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.

RecID 7128

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