Baked Mexican Egg Cups

Introduction

You can enjoy the vibrant flavors of a Mexican-inspired breakfast all week with these portable Baked Mexican Egg Cups. They combine fluffy scrambled eggs, warm corn tortillas, and a zesty enchilada sauce into a perfectly portioned handheld meal. They’re ideal for meal prep, brunch gatherings, or a quick, satisfying grab-and-go option.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 (makes 12 egg cups)

Ingredients

• 1 dozen eggs
• 12 corn tortillas (smallest size (4″ diameter))
• 1 10 ounce can enchilada sauce
• 1 cup cheddar (divided, (grated (Mexican cojita or pepper jack would be great as well))
• 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

1. Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with cooking spray or oil.
2. Warm the corn tortillas briefly in the microwave or on a skillet to make them pliable. Gently press one tortilla into each muffin cup, forming a cup shape. They will overlap and may crack slightly, which is fine.
3. Pour about 1 tablespoon of enchilada sauce into the bottom of each tortilla cup.
4. In a large bowl, whisk the dozen eggs together. Stir in the salsa, half of the grated cheddar cheese, the chopped cilantro, sliced green onions, and diced Hatch chiles.
5. Evenly divide the egg mixture among the 12 tortilla cups, pouring it directly over the enchilada sauce.
6. Top each cup with the remaining half of the grated cheddar cheese.
7. Bake for 25-30 minutes, or until the eggs are fully set and the edges of the tortillas are lightly browned.
8. Let the egg cups cool in the pan for 5 minutes before carefully removing them with a spoon or fork. Serve with a dollop of sour cream on top.

Variations

• Mini Frittata Style: Whisk the enchilada sauce directly into the egg mixture before baking for a more uniform flavor throughout each cup.
• Casserole Method: Tear the tortillas into pieces and layer them in a greased baking dish with the sauce, egg mixture, and cheese. Bake as one large dish and cut into squares.
• Dip It: Serve the egg cups with extra salsa and sour cream on the side for dipping.
• Cool Topping: Reserve all the sour cream, cilantro, and green onions to use as a fresh, cool garnish after baking instead of mixing them in.

Tips for Success

• Prevent Sticking: Ensure you grease the muffin tin very well, as the tortilla edges can stick during baking.
• Dry Tortillas: If your corn tortillas are fresh and soft, toast them in a dry skillet for 30 seconds per side first. This prevents them from becoming soggy and helps them hold their shape better.
• Customize Bake Time: For softer eggs, bake for 25 minutes. For firmer, slightly browned tops, aim for the full 30 minutes.
• Easy Release: Letting the cups rest for 5 minutes after baking makes them much easier to remove from the pan without falling apart.

Storage & Reheating

Store cooled egg cups in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and microwave for 45-60 seconds, or until warmed through. For a crispier tortilla, reheat in a toaster oven or conventional oven at 350°F for about 10 minutes.

FAQ

Can I make these ahead of time?

Absolutely. Assemble the cups, cover the muffin tin, and refrigerate overnight. Bake them directly from the fridge in the morning, adding 2-3 extra minutes to the bake time if needed.

Can I freeze these egg cups?

Yes, they freeze well. After baking and cooling, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Reheat from frozen in the microwave for 1.5-2 minutes.

What if I can’t find small corn tortillas?

Use standard 6-inch tortillas and cut them down to size with a knife or a 4-inch round cutter, or simply use larger pieces to line the muffin cups, pressing them in as best you can.

My tortillas are cracking when I press them in. Is that okay?

Yes, minor cracks are completely normal and won’t affect the final product. The egg mixture will help seal them together as they bake.

Can I use flour tortillas instead?

While corn tortillas are recommended for their authentic flavor and sturdiness, you can use small flour tortillas. Note they may become softer and have a different texture.

What’s the best way to reheat these to keep the tortilla from getting soggy?

The oven or toaster oven method (350°F for 8-10 minutes) is best for reviving a slightly crispy texture on the tortilla edges.