Mexican Egg Cups

Recipe by Pesto lover
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Warm the tortillas in the microwave until soft and pliable, about 1 minute.
  • Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
  • Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
  • 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.
  • To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
  • 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.
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