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Breakfast/Brunch, Economical, Main Dishes, Quick and Easy, Side Dishes, Spicy, Stuffing Stuff, Vegetarian

Tex-Mex Egg Cups

by Nick

For quite some time now the most popular post on Macheesmo was a recipe that I made kind of on a whim almost two years ago.  It was just a simple breakfast sandwich with two twists:

1) You could freeze them.

2) They were made in a muffin tin so you could make a bunch of them at a time.

Based on the comments and emails I’ve received about the post, I think the muffin tin thing was what people really liked.  It totally takes the guess work out of eggs and you can cook them in big batches.

I also do not think it’s coincidence that a muffin tin is the perfect size for an egg.

Something that great couldn’t be coincidence.

So I started brainstorming quick breakfasts that could use a muffin tin, but didn’t involve actual muffins.

These guys were the first dish that I tried and I loved them about ten times more than the breakfast sandwiches.  We’ll see if they get ten times the traffic…

Yield
Makes 6 cups.
Prep Time
Total Time

Just a moment please...

Print Recipe Tex-Mex Egg Cups

Ingredients

  • 6 corn tortillas
  • Butter or oil for muffin tins
  • 6 tablespoons salsa
  • 6 teaspoons Adobo sauce (from chipotle can - optional)
  • 6 large eggs
  • 3 ounces cheddar cheese, grated
  • 1 avocado, cubed
  • Cilantro, garnish

Helpful Equipment

Directions

1) Lightly butter or grease muffin tins and form corn tortillas into the tins. It's okay if they get folded a bit.

2) Add a spoonful of salsa and a tiny dab of Adobo sauce into each corn tortilla. You could also add in some black beans or something.

3) Crack an egg in each cup.

4) Bake eggs at 350 for 15 minutes.

5) Top with cheese and bake for another few minutes.

6) Top with cilantro and/or avocado and serve immediately!

Prepping the Cups

While eggs are a perfect fit in a muffin tin, corn tortillas are not.  Luckily they are flexible so you can make them fit!

corn

So corny.

There are two very important steps to make sure this goes down smoothly.

First, grease your muffin tin.  You could use butter, vegetable oil, or even a nonstick spray. Doesn’t matter.  If you don’t do this though, the corn tortillas are going to stick horribly to the pan.

Second, microwave the tortillas for about 10 seconds on high.  That will loosen them up and make them easier to work with.

Then you just kind of shove them in there!  There’s no science to it and they might fold and break a bit.  Don’t worry about it.

in cups

Grease or butter those cups!

The Bottom Layer

I knew my middle layer in these cups was going to be an egg.  I knew my top layer was going to be cheese.

I struggled with the bottom layer.  At first I thought black beans would be a good thing, but then I worried that it wouldn’t have enough kick.

So I went with some salsa and this stuff!

adobo

Kick it up a notch.

I didn’t want the actual chipotle peppers, just the Adobo sauce!  This stuff has fantastic flavor.

Now, you could use a whole bunch of different stuff in this layer, but just don’t add too much stuff.  Remember that we have a lot of other stuff to fill!

This was my bottom layer of flavor.

in the cup

This is a spicy cup.

The Egg Business

Next step is the eggs. Nothing rocket science about this… just crack them in!

If you’re worried about shells, you can crack them into a separate bowl and then pour them into the cups.

eggs

Perfect fit.

We are going to add some cheese to these later, but I like to bake them for a while first so they are almost done.

So throw your muffin tin in a 350 degree oven for about 15 minutes.

Meanwhile you can prep your toppings.  I went with some grated cheddar, cilantro, and avocado.

toppings

Good flavor toppings

When your cups come out of the oven, most of the whites should be cooked, the tortillas should be starting to crisp up nicely, but the yolks should still be soft.

This is perfect.

almost

Almost done…

Then sprinkle on some cheese for each cup.  You don’t need a lot, just enough to give each cup a light layer of cheese.

Then back in the oven for another 4-5 minutes just until the cheese is melted.

Pull these guys out and carefully remove them from the muffin tin.  They shouldn’t stick much, but you might still need to go around them with a knife to loosen them a bit.

Then just top them with some avocado and cilantro and serve them up!

done

Yolks should still be a bit soft.

I definitely recommend making these soft so that the egg yolks are still a bit on the runny side, but you could cook them hard also.

Just like the breakfast sandwiches, these guys are definitely freezable.  After they are done cooking, let them cool and then pop them out of the muffin tin.  Freeze them on a baking sheet and when they are frozen solid you can individually wrap them in foil and then store them in a freezer bag.

Good luck having leftovers to freeze though…

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20 comments on “Tex-Mex Egg Cups

  1. Looks good Nick! Gonna run to the store and grab some more tortillas (It seems like I fly through these things) and see if I can find some Adobo sauce and gonna throw this together for breakfast right now :)

  2. That looks good… would probably just eat as tacos.

    Amex advertises its savings account on your website. I just got one. It is validating to see it here.

  3. Update: These taste pretty good! The adobo sauce was super spicy to some who tried! I liked it but probably need to limit that next time (lol) but everything else was perfect!

  4. I think this would be really good if you use a slice of deli ham instead of the tortilla! My hubby does not like runny yolks, was the yolk still runny after you put it back in the oven to melt the cheese?

  5. This has everthing I love in it. I have all the stuff so guess what’s for breakfast tomorrow.

  6. Great idea! I did something similar with ramekins but the straight sides made getting the egg/potato mix out a little tricky. The slanted muffin tin and tortilla make that problem disappear. Macheesmo-engineering better breakfasts.

  7. These look great! I had no idea that you could freeze an egg without it being mixed/scrambled. Was curious if you icrowave them frozen, right out of the freezer, or defrost first? Can’t wait to try these.

    1. Hey Jim, You can microwave them right out of the freezer… The best way to reheat them is actually in the oven though… wrap them loosely in foil and bake for 20-25 minutes at 350. That’ll keep the corn tortilla cup nice and crispy. In the microwave it’ll get soggy.

  8. You had me at Adobo sauce! We’re here in central FL and our grocery stores are stocked full of Latin cuisine based ingredients. These egg cups are a great way to use the Adobo sauce, which I have only just begun to play with. :)

  9. Hey Nick,

    So I really love these, especially with the Adobo Sauce. The perfect hangover food after my MLK cocktail party. I know you were thinking of avoiding beans and just going with salsa, but I say, why not do both?

    At least that’s the plan the next time I make these. Which will hopefully be soon!

  10. Just wanted to let you know I made these for dinner tonight and they were AWESOME!!!!! My kids (aged 4 and 6) and my husband loved them!!! Thanks for always having great meals!

    1. Hey Denise, if you want the eggs cooked through, cook them for 20-25 minutes, then add cheese and cook for a few more minutes. Should do the trick!

  11. Hi! This looks delicious! Does the recipe “work” if I were to substitute egg whites (egg beaters) for the egg…..i.e.- would the cooking time be the same, etc?

    1. Hey Christina! Yea… I think the cooking time would be about the same, but maybe check on them five minutes before time and just make sure… obviously if they are cooked through, they are done! Good luck!

    1. Yea… in theory. You will want to find the thinnest flour tortillas you can find and you might have to cut them down a bit, but they should work!

    1. Hey Jacquie, I think you could toss them in a 250 degree F. oven for just a minute or so to soften. Don’t overcook them though or they will go from soft to crunchy. :)

      Good luck!

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