Mexican Egg Cups Food

MEXICAN EGGS

Steps:

• In a 10-inch frying pan, cook bacon until crisp.
• Remove from pan with slotted spoon and drain.
• Add onion and garlic to bacon drippings in the pan.
• Cook until onion is soft.
• Stir in tomatoes, chilies, salt, and oregano.
• Bring to a boil, stirring constantly.
• Continue boiling until sauce thickens, about 15 minutes.
• Reduce heat to low.
• Crack eggs and slowly slip into sauce, one at a time.
• Sprinkle cheese and bacon over the top.
• Cover and simmer until eggs are set, about 5 to 7 minutes.
• Sprinkle with the cilantro.
• Serve with guacamole and warmed tortillas on the side of the plate, if desired.
• Note: The sauce can be prepared a day in advance.
• Reheat and slip the eggs in just before serving.

MEXICAN EGG CUPS

Steps:

• Oven temp 375°F.
• Lightly flour board and roll out each of the ten biscuits to a 5 1/2 inch circle.
• Pat circles into custard cups (or large muffin tins) so the dough comes to the top edge of the cup.
• Sprinkle 1 tbsp of cheese in each cup.
• In a bowl whisk; eggs, milk, onion, green pepper, pimiento, salt and hot pepper sauce.
• Pour a 1/4 cup of the egg mixture into each cup on top of the cheese.
• Bake 25 minutes or until a wooden toothpick comes out clean.
• Sprinkle remaining cheese equally divided on top of each egg cup.
• Top with a slice of olive.
• Bake 1 minute or until cheese melts.
• Sprinkle with cayenne (optional).