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Mexican Egg Cups

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Ingredients

  • 6" corn tortilla - microwave until soft
  • Spray a 4" ramekin or large muffin pan
  • Form tortilla in ramekin or muffin pan
  • Beat 1 egg with 1/2 cup half and half
  • Pour into tortilla
  • Spoon in 1 tablespoon salsa
  • Sprinkle 1/3 cup shredded Mexican cheese on top

Directions

Bake ramekins on cookie sheet at 350 degrees for 30-45 minutes
Serve with salsa