Mexican Egg Cups

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Prep
Time
Total Time
Number Of
Ingredients
6
Servings6

A muffin tin recipe with flavored Egg Beaters, fresh jalapeno and cheese baked inside corn tortillas and topped with salsa for Mexican Egg Cups

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 12 corn tortillas (6 inch)
  • 1 large jalapeno pepper, seeded, chopped (1 large = 1/4 cup chopped)
  • 1 carton (15 oz each) Egg Beaters® Southwestern Style
  • 1/2 teaspoon salt
  • 3/4 cup shredded reduced fat Mexican cheese blend
  • 1/4 cup chunky salsa
  • 2 tablespoons sliced green onions

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Directions
  1. 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.
  2. Carefully place 1 tortilla in each muffin cup. Divide jalapeno evenly between cups. Stir together Egg Beaters and salt in 2-cup glass measure. Pour Egg Beaters mixture evenly over jalapeno. Top evenly with cheese.
  3. Bake 20 minutes or until knife inserted in centers comes out clean. Top with salsa and onions just before serving.
Cook's Tips

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. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

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. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 184 View complete nutrition information
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