Mexican Egg Cups
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
12 corn tortillas (6 inch)
1 large jalapeno pepper, seeded, chopped (1 large = 1/4 cup chopped)
8 eggs
1/2 teaspoon salt
3/4 cup shredded reduced fat Mexican cheese blend
1/4 cup chunky salsa
2 tablespoons sliced green onions
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 277 mg | 28% |
Carbohydrate | 24 g | 8% |
Cholesterol | 256 mg | 85% |
Total Fat | 11 g | 18% |
Iron | 1 mg | 8% |
Calories | 257 kcal | 13% |
Sodium | 496 mg | 21% |
Protein | 15 g | 28% |
Saturated Fat | 4 g | 20% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 7% |
Preheat oven to 375°F. Generously spray 12 medium muffin cups with cooking spray; set aside. Wrap tortillas in damp paper towel; place on microwave-safe plate. Heat in microwave on HIGH 45 seconds or until warm.
Carefully place 1 tortilla in each muffin cup. Divide jalapeno evenly between cups. Whisk together eggs and salt in 2-cup glass measure. Pour egg mixture evenly over jalapeno. Top evenly with cheese.
Bake 20 minutes or until knife inserted in centers comes out clean. Top with salsa and onions just before serving.
Make Ahead: Prepare egg cups through step 3, without adding salsa and onions. Cover and refrigerate overnight. Reheat egg cups in 350°F oven 15 minutes or until hot. Top each with salsa and onions just before serving.
Mexican Egg Cups