Mexican Style Egg Cups Food

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 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).

MEXICAN EGG SALAD

Steps:

• Place eggs, celery, green onions, jalapenos, red pepper, garlic, and cheese in bowl; Toss to combine.
• Mix mayonnaise, lime juice and spices in small separate bowl.
• Fold in egg mixure.
• Chill.
• Transfer to serving dish.
• Garnish with sliced avocado and cilantro.

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.