Hi I’m Cynthia from What a Girl Eats. I am a classically trained cook. I attended the California Culinary Academy where I completed their 16 month Master Chef’s program. After graduating I worked in London. My husband and I traveled around the world on our honeymoon, which is why my blog’s tagline is “healthy food with a global spin”. By day I am a kindergarten teacher with a Master’s degree in teaching English to second language learners. I love cooking healthy food and hope to inspire others that cooking is easy and fun with simple recipes using real ingredients.
These super easy Mexican Egg Cups , a take-off on Huevos Ranchero, are perfect for a brunch. Baking them in a muffin tin enables you to cook a dozen (or more) at once. You can jazz them up with hotter sauce, depending on your crowd. I used a medium enchilada sauce for my guests. Small corn tortillas, about 4″ in diameter, fit into the muffin tin perfectly, but a larger tortilla would work as well.
Mexican Egg Cups
Author: Cynthia McCloud Woodman
- 1 dozen eggs
- 1 small 10 ounce can of enchilada sauce, I used medium hot
- Grated cheese, any kind, I used sharp cheddar, but Mexican cojita or pepper jack would be great as well.
- Homemade or fresh deli style salsa
- Cilantro, chopped
- Green onions, sliced
- Sour cream
- 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 one tablespoon of enchilada sauce into the bottom of each tortilla cup.
- Add one tablespoon( or so) of grated cheese.
- 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.
- Top with salsa, sour cream, cilantro and green onions.