5.0 from 51 votes
Baked Mexican Egg Cups
These baked Mexican eggs are a delicious breakfast option. Made with eggs, salsa, cheese, and spices, baked inside of corn tortillas.
Prep Time
10 mins
Servings: 6 people
Calories: 341 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
- 1 dozen eggs
- 12 corn tortillas smallest size (4" diameter)
- 1 ounce can enchilada sauce
- 1 cup cheddar divided, (grated (Mexican cojita or pepper jack would be great as well)
Condiments to serve on the side
- 1/2 cup salsa
- 1/2 bunch cilantro chopped
- 2 green onions sliced
- 1/4 cup sour cream
- 1/4 cup Hatch Chiles diced
Instructions
- Preheat oven to 350 degrees F.
- Oil the sides and bottom of a muffin tin.
- Soften 12 small, 4" tortillas in the oven or microwave, until soft and flexible, about 25 seconds for 4 tortillas.
- Press tortillas into each cup.
- Add 1-2 Tablespoons of enchilada sauce into the bottom of each tortilla cup.
- Divide 1/2 cup grated cheese between each tortilla cup.
- Crack an egg on top of sauce and cheese mixture.
- Season with kosher salt and cracked pepper.
- Top each egg with 1-2 teaspoons additional enchilada sauce.
- Bake in the center of the oven for approximately 20 minutes for a soft egg.
- Serve with salsa, sour cream, cilantro and green onions on the side.
Cup of Yum
Nutrition Information
Serving
1person
Calories
341kcal
(17%)
Carbohydrates
26g
(9%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
352mg
(117%)
Sodium
428mg
(18%)
Potassium
326mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
915IU
(18%)
Vitamin C
1mg
(1%)
Calcium
248mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1person | |
| Calories | 341kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 352mg | 117% |
| Sodium | 428mg | 18% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.