Mexican Egg Cups – a delicious recipe with tortillas, vegetable oil, salsa, cheese, green onions, coriander. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat an oven to 350F
2
Grease a large 6 cup muffin tin.
3
Lightly oil the tortillas and cut each tortilla into quarters.
4
Place 2 wedges in each muffin cup, overlapping to form a cup.
5
Bake in the preheated oven until the edges are light brown, approximately 10 to 15 minutes.
6
Place a heaping tablespoon of salsa in the bottom of each of the tortilla cups.
7
Top with the grated cheese, green onions and fresh coriander.
8
Crack an egg into each of the cups and finish with a sprinkling of smoked paprika and salt and pepper.
9
Bake in the preheated oven for 15 to 20 minutes or until the white has set but the yolk remains runny.
10
Remove from the oven and serve.
325
kcal
Calories
23
g
Fat
6
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tortillas, 1 tablespoon vegetable oil, ½ cup salsa, chunky, ½ cup monterey jack cheese, grated, and more.
Yes, Mexican Egg Cups falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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