Mexican-Style Egg Cups Recipe
Mexican egg cups are a simple and delicious snack that can be fixed in a jiffy. Prepared in a microwave with eggs and cheese in tortilla lined cups, the mexican cheese cups are spiced with green chilies and taco sauce.
Summary
Health IndexJust EnjoyServings4
Ingredients
| Eggs | 4 | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Chopped green chilies | 2 Tablespoon | |
| 6 inch flour tortillas | 4 | |
| Tomato | 1 Medium, chopped | |
| Monterey jack cheese/Colby cheese | 2 Ounce, shredded (0.5 Cup) |
Directions
Beat eggs, milk, salt and pepper in 1 quart cas serole.
Cover and microwave 2 minutes; stir.
Cover and microwave until set but still moist, 1 to 1 1/2 minutes.
Stir in chilies, breaking up eggs.
Line 4 custard or coffee cups with tortillas.
Divide egg mixture among cups; top with tomato and cheese.
Microwave until cheese is melted, 1 1/2 to 2 1/2 minutes.
Serve with taco sauce.
Cover and microwave 2 minutes; stir.
Cover and microwave until set but still moist, 1 to 1 1/2 minutes.
Stir in chilies, breaking up eggs.
Line 4 custard or coffee cups with tortillas.
Divide egg mixture among cups; top with tomato and cheese.
Microwave until cheese is melted, 1 1/2 to 2 1/2 minutes.
Serve with taco sauce.
Chef
