Mexican Egg Cups
My family loves eggs. I am always trying to find new ways to make eggs since I know it is something that they will eat. I created these Mexican egg cups and they are pretty amazing.
You can freeze these egg cups. When you are ready to eat them just pop them in the microwave for a quick and easy breakfast in the morning. My oldest is always asking for scrambled eggs in the morning before school. Sometimes, I just don’t want to put the effort into making them at 6:15 in the morning. These Mexican egg cups solve that problem for me, plus they are yummy.
These Mexican egg cups are so great because you can customize them with whatever ingredients you love. Jalapenos would be a good addition if you like things spicy. You could even substitute chorizo or shredded pork instead of the sausage or bacon.
Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.
Print
Mexican Egg Cups
- Total Time: 40 minutes
- Yield: 12 egg cups 1x
Description
These Mexican egg cups are easy, tasty and freezer friendly. Top them with your favorite toppings. We like them with sour cream and avocado.
Ingredients
- 10 large eggs
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 dash hot sauce
- 1 (4oz) can green chilies
- 1/2 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 pound cooked bacon or sausage
Instructions
-
Preheat oven to 375 degrees Fahrenheit. Spray a muffin pan very generously with cooking spray.
-
In a large bowl, whisk together eggs, chili powder, cumin, garlic powder, onion powder, sea salt, black pepper and green chilies. Set aside.
-
In a skillet, saute peppers and onions for about 3 minutes. Remove from stove and set aside.
-
Evenly distribute your meat of choice into each muffin cup. Next put in about 1 tablespoon of the pepper and onion mixture in each cup. On top of the peppers and onions evenly distribute the cup of shredded cheese.
-
Pour egg mixture over the ingredients, making sure you have about the same amount of egg mixture in each cup.
-
Bake for 22 to 25 minutes or until eggs are set. Take out of the oven and let it rest for a couple of minutes before eating.
Notes
- Make sure you spray the muffin tin generously, otherwise they will be hard to get out in one piece
- If you are using bacon for this recipe, take a look at my perfectly cooked bacon recipe,
- If you have some leftover taco meat, either in the refrigerator or the freezer, that would be a great substitution for the bacon or sausage.
To Freeze: Let egg cups cool completely. Place in a gallon freezer bag, remove all the air, and freeze.
When you are ready to eat them there are two ways to thaw them:
- Thaw in the fridge over night and microwave them for about 20 seconds or until heated through. Don’t overcook them or they will be like rubber.
- Thaw them, directly from frozen, on the defrost setting in the microwave until heated through. This takes 1 to 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
