Mexican Egg Cups Recipe
Description:
Looking for an attractive addition to your buffet table? These Mexican Egg Cups not only look enticing but also offer a burst of flavor that will tantalize your taste buds. With a crispy biscuit dough base and a savory egg filling, they’re perfect for breakfast, brunch, or even as a lunchtime snack. Prepare the egg mixture in advance, line the cups with biscuit dough, and pop them into the oven for a delicious treat that’s ready in just over half an hour. Garnish with a jalapeño-stuffed olive on top for an extra kick of spice, and drizzle with hot sauce to take the flavor to the next level.
Ingredients
- 1 cup shredded Monterey Jack cheese
- 1 dozen eggs
- 1/3 cup milk
- 1/2 cup finely chopped onion
- 1/2 cup diced green pepper
- 1/2 cup diced pimiento
- 1/3 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup sliced jalapeño-stuffed olives
- 10 refrigerated biscuit dough circles
Nutritional Information (per serving):
- Calories: 435.9
- Fat: 24.9g
- Saturated Fat: 9.6g
- Cholesterol: 403.1mg
- Sodium: 1186.2mg
- Carbohydrates: 31.3g
- Fiber: 1.6g
- Sugar: 7.1g
- Protein: 21.6g
Recipe Yield:
Makes 10 Egg Cups
Instructions
| Step | Instructions | Time |
|---|---|---|
| 1 | Preheat your oven to 375°F (190°C). | |
| 2 | Lightly flour a clean surface and roll out each of the ten biscuit dough circles to form 5 1/2 inch circles. | 15 mins |
| 3 | Pat the dough circles into custard cups or large muffin tins, ensuring that the dough comes up to the top edge of the cup. | |
| 4 | Sprinkle 1 tablespoon of shredded Monterey Jack cheese into each cup, distributing it evenly. | |
| 5 | In a mixing bowl, whisk together the eggs, milk, chopped onion, diced green pepper, diced pimiento, salt, and cayenne pepper until well combined. | |
| 6 | Pour 1/4 cup of the prepared egg mixture into each cup, on top of the cheese layer. | |
| 7 | Bake in the preheated oven for 25 minutes or until a wooden toothpick inserted into the center comes out clean. | 25 mins |
| 8 | Sprinkle the remaining shredded Monterey Jack cheese equally over the top of each egg cup. | |
| 9 | Top each cup with a slice of jalapeño-stuffed olive for an extra burst of flavor. | |
| 10 | Return the egg cups to the oven for 1 minute or until the cheese has melted completely. | 1 min |
| 11 | Optionally, sprinkle with a pinch of cayenne pepper for an added kick of spice. |
Serve and Enjoy!
Once baked to golden perfection, these Mexican Egg Cups are ready to be served hot from the oven. Arrange them on a platter and watch as they disappear within moments, leaving behind satisfied smiles and empty plates. Whether you’re hosting a brunch gathering or simply craving a flavorful breakfast treat, these egg cups are sure to impress with their irresistible combination of cheesy goodness and zesty Mexican flair. So go ahead, indulge your taste buds and savor the deliciousness of homemade goodness in every bite! 🍳🧀🌶️