Mexican Egg Cups

A great breakfast, brunch or lunch can be made with these easy to prepare egg cups. Level of heat is determined by the salsa you use.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  small flour tortillas
• 4  eggs
• 4  tablespoons half-and-half
• 1⁄2 cup monterey jack cheese or 1⁄2 cup monterey jack pepper cheese, shredded
• 1  green onion, sliced thin
• 4  teaspoons  diced green chili peppers (canned or fresh jalapeno)
•  salt and pepper, to taste
• 4  tablespoons salsa
•  chopped cilantro, for garnish

Directions

1. Warm the tortillas in the microwave until soft and pliable, about 1 minute.
2. Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
3. Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
4. Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them.
5. To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
6. For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.