Best 6 Mexican Egg Cups Recipes

MEXICAN-STYLE EGG CUPS

Steps:

• Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Set aside.
• Heat the oil in a medium skillet to medium. Add the bell and poblano peppers and sauté 2-3 minutes or until slightly soft. Remove from the heat.
• In a large bowl, whisk together the eggs, Greek yogurt, chili powder, smoked paprika, salt, black pepper, onion powder and garlic powder until thoroughly combined. Fold in the cooked peppers, hash browns, half of the cheese and cilantro.
• Use a measuring cup to transfer the egg mixture to the wells of the prepared muffin tin, filling almost all of the way to the top. Top each will remaining shredded cheese. Bake 18-22 minutes or until set. Let slightly cool before removing from the pan.

MEXICAN EGG CUPS

Steps:

• Warm the tortillas in the microwave until soft and pliable, about 1 minute.
• Place each into 4" ramekins or tart pans. You might me able to use extra large muffin pans, though I've never tried that.
• Beat together eggs, half and half, cheese, green onion, and green chile with salt and pepper to taste.
• Bake until eggs are just set, about 20-40 minutes, depending upon the type and size ramekins or pans you used. Keep an eye on them.
• To serve, spoon a tbsp of salsa over each and sprinkle with chopped cilantro.
• For a more substantial meal, you can add 1/2 c cooked and cooled Mexican chorizo to the egg mixture before filling the cups. It will take about 5 minutes longer to bake.

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
• Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
• Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
• Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

MEXICAN CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
• Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
• Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
• Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.