Best 5 Mexican Egg Cups Recipes
**Mexican Egg Cups: A Flavorful and Versatile Breakfast Treat**
Kick-start your day with a delightful fusion of Mexican flavors and the convenience of egg cups! These individual-sized dishes are a symphony of eggs, vibrant Mexican ingredients, and a touch of cheese, all neatly nestled in muffin tins. Our collection of recipes offers a variety of options to suit your taste preferences, dietary restrictions, and cooking skills. From classic Mexican flavors to vegetarian and gluten-free variations, these egg cups promise a satisfying and hassle-free breakfast or brunch experience. In addition to the classic Mexican Egg Cups, you'll find enticing variations like Spinach and Feta Egg Cups for a healthier twist, Black Bean and Corn Egg Cups for a plant-based delight, and Sweet Potato and Chorizo Egg Cups for a unique and flavorful combination. Each recipe is meticulously crafted to deliver a perfectly balanced blend of flavors and textures, ensuring a delightful start to your day.
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
MEXICAN BREAKFAST WRAPS
Have breakfast ready in just 20 minutes! Filled with scrambled eggs, cheese and tomato, these tasty wraps make a great Mexican breakfast or brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 10-inch skillet with cooking spray; heat over medium heat. Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
- In medium bowl, mix egg product, milk and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
- Meanwhile, heat tortillas as directed on package.
- To serve, place warm tortillas on individual plates. Spoon scrambled egg mixture down center of each tortilla. Top each with cheese, tomato and cilantro. Roll up tortillas.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 5 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g
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.
Provided by Pesto lover
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 244.1, Fat 13.1, SaturatedFat 5.9, Cholesterol 204.1, Sodium 440.5, Carbohydrate 18.1, Fiber 1.3, Sugar 1.6, Protein 13.1
MEXICAN EGG CUPS
Looks very attractive on a buffet table. You can line the cups with biscuit dough and get the egg mixture ready ahead of time then with your oven preheated pour the egg mixture into the dough lined cups pop into the oven and in 1/2 hour lovely hot Mexi cups are ready. I like to use a jalapeño stuffed Olive on top and hot sauce in the eggs
Provided by Bergy
Categories Breakfast
Time 41m
Yield 10 Egg cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- Oven temp 375°F.
- Lightly flour board and roll out each of the ten biscuits to a 5 1/2 inch circle.
- Pat circles into custard cups (or large muffin tins) so the dough comes to the top edge of the cup.
- Sprinkle 1 tbsp of cheese in each cup.
- In a bowl whisk; eggs, milk, onion, green pepper, pimiento, salt and hot pepper sauce.
- Pour a 1/4 cup of the egg mixture into each cup on top of the cheese.
- Bake 25 minutes or until a wooden toothpick comes out clean.
- Sprinkle remaining cheese equally divided on top of each egg cup.
- Top with a slice of olive.
- Bake 1 minute or until cheese melts.
- Sprinkle with cayenne (optional).
Nutrition Facts : Calories 435.9, Fat 24.9, SaturatedFat 9.6, Cholesterol 403.1, Sodium 1186.2, Carbohydrate 31.3, Fiber 1.6, Sugar 7.1, Protein 21.6
Tips:
- Select fresh eggs: Use large, fresh eggs for the best results. Fresh eggs will yield a firmer, more stable egg white and a richer yolk flavor.
- Use a variety of fillings: Get creative with your fillings! You can use anything from classic bacon and cheese to roasted vegetables, leftover meats, or your favorite salsa. Just be sure to dice or chop your fillings into small pieces so that they cook evenly.
- Don't overcook the eggs: Egg cups are best when the eggs are cooked through but still slightly runny in the center. This will give you a tender, flavorful egg cup that's perfect for dipping or spreading.
- Serve immediately: Egg cups are best enjoyed fresh out of the oven. Serve them with your favorite dipping sauce or salsa, and enjoy!
Conclusion:
Mexican egg cups are an easy, delicious, and versatile breakfast, brunch, or lunch option. With endless filling possibilities, they're a great way to use up leftovers or clean out your fridge. Plus, they're perfect for meal prepping and can be easily reheated throughout the week. So next time you're looking for a quick and tasty meal, give Mexican egg cups a try! You won't be disappointed.
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