“If I got this at a restaurant, I would be excited.” – Hubby
You can’t go wrong with this breakfast. It’s fresh, delicious and awesome. It’s not a super quick breakfast to make, but it was so good I made it two mornings in a row. You could consider it a perfect dish for brunch. The Mexican flavors including beans, salsa, cumin, cilantro and cheese brought to the dish make for a very flavorful bite every time. You will impress guests and hubbys with the easy-to-make tortilla cups.
Recipe: Baked Eggs In Tortilla Cups
Makes 6 servings of one tortilla cup each (but you’ll probably want two)
4 tablespoons olive oil, divided
6 corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese or cheddar
1 cup purchased pico de gallo or salsa
Preheat oven to 350°F. Brush with oil any baking bowl or cup that will fit the tortilla with its sides bent up. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with oil.
Place beans, 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly.
Top beans with salsa and cilantro mix or wait until the eggs are baked and top them off then.
Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated cheese. Bake uncovered until egg yolks are firm to touch and whites are set, about 26 minutes.
With a large spoon, carefully lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and cilantro and serve immediately.
Variations: You can skip the cheese before baking and instead top the baked eggs with cotija cheese or queso fresco.