Looking for Mexican Recipes for breakfast? Try this Mexican Egg Cups Recipe – quick, easy and nutritious!
4 6-inch flour tortillas
4 slices Canadian-style bacon, diced (4 ounces)
1 7 1/2-ounce can whole tomatoes, cut up
1/2 cup chopped onion
1/4 cup diced green chili peppers, drained
1 clove garlic, minced
1/8 teaspoon salt
1/4 cup shredded cheddar cheese (I ounce)
Brush one side of each tortilla with water to soften. Press each tortilla, brushed side up, into a 10-ounce
custard cup or individual casserole. Bake in a 400 degrees oven for 5 to 7 minutes or till crisp. Sprinkle
bacon in tortilla cups.
Meanwhile, for sauce, in a medium skillet combine undrained tomatoes, onion, green chili peppers, garlic,
and salt. Bring to boiling; reduce heat. Cover and simmer 5 minutes.
Break one egg into a saucer or custard cup, then pour into simmering sauce. Repeat with remaining
eggs. Cover and simmer about 5 minutes more or till eggs are just set.
Spoon some of the sauce and one egg into each tortilla cup. Sprinkle with cheese. Let stand 1 to 2 minutes
or till cheese begins to melt.
Makes 4 servings.
Preparation Time: 25 min.