Mexican eggs in tortilla cups

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10 min


8 tortilla cups

* PLUS Baking Time: 17 minutes

Don't wait until vacation time to start your day with this south-of-the-border breakfast - sure to warm up the chilliest winter morning.


  • 8 small flour tortillas
  • 1/3 cup salsa
  • 1 cup grated old cheddar
  • 8 eggs
  • salsa , optional
  • sour cream , optional
  • chopped avocado , optional


  • Preheat oven to 400F (200C). Spray or lightly oil 8 muffin cups. Gently ease a tortilla into each muffin cup, pressing down to cover as much of the bottom as you can. Trim to about 1/2 in. (1 cm) above rim or leave as is. (Use trimmings to patch any cracks in tortillas.)
  • Into each tortilla cup, spoon about 2 tsp (10 mL) salsa followed by about 1 tbsp (15 mL) grated cheese. Bake in centre of oven until tortilla edges turn golden, about 7 min. Remove pan to a heatproof surface.
  • Reduce oven temperature to 325F (160C). Crack an egg into a small dish, then slip into tortilla cup. Repeat with remaining eggs. Sprinkle each with pinches of salt and pepper, then remaining grated cheese. Return pan to oven and continue baking until eggs are set, about 10 min for runny eggs or 12 min for a firmer texture. Remove pan to a heatproof surface. Run a knife around edges of tortilla cups, then use a large spoon to scoop them onto a plate. Serve with bowls of salsa, sour cream and avocado for spooning overtop.

Nutrition (per serving)

  • Calories
  • 236,
  • Protein
  • 13 g,
  • Carbohydrates
  • 19 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 367 mg.