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.
Fiesta Egg Tortilla Cups— makes 6 servings
Ingredients:
• 12 (4.5” – 5”) flour tortilla (“street taco” size) • 12 large eggs • 1 cup of prepared pico de gallo, plus more for serving (if desired)
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.
