This is a great make-ahead breakfast option for busy mornings. Feel free to sprinkle in some shredded cheese, or swap the pico de gallo for your favorite salsa. The egg cups can be refrigerated and reheated for up to three days.
Serving Size
2 EGG CUPS
Servings
6
Prep Time
35 MIN.
Ingredients
Directions
- Preheat oven to 350ºF. Place tortillas in a stack and wrap in a damp paper towel. Place on a microwave-safe plate, and microwave for 30 seconds. (This makes the tortillas more pliable.)
- Press one tortilla into each cavity of a muffin tin, pressing along the sides to secure. Crack one egg into each tortilla cup, and top with 1 mounded tablespoon of pico de gallo. Repeat with remaining tortillas until all are filled. Season each egg cup with a pinch of salt and black pepper to taste, if desired.
- Place muffin tin in the oven and bake for 22 to 25 minutes, until the whites are set and yolks are slightly runny. Serve with extra pico de gallo, if desired.
Recipe Nutrition
Calories
300
Fat
13 g
Saturated fat
4
Carbs
28
Protein
17
Fiber
4
Sugar
2
Sodium
740
Potassium
250
Vitamin C
7% DV
Calcium
14% DV
