Name: Mini Breakfast Egg Cup Tacos (Upgraded)
Prep time: 12 min
Cook time: 18 min
Total time: 40 min
Yield: 12
Cuisine: Mexican
Ingredients: 6 Large Eggs; 2 tbsp Heavy Cream; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/4 tsp Smoked Paprika; 1/8 tsp Cayenne Pepper; 1/4 cup Shredded Monterey Jack Cheese; 1/4 cup Shredded Pepper Jack Cheese; 1/4 cup Cooked Chorizo-crumbled; 1 Roma Tomato-diced; 1/4 White Onion-diced; 1 tbsp Cilantro-chopped; 1/2 Jalapeño-seeded and minced; 1 tbsp Lime Juice; 12 Mini Taco Shells

Recipe tier

Eggs
6 6 Large Eggs
2 tbsp 30 mL Heavy Cream
Seasoning
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1/4 tsp 1.25 mL Smoked Paprika
1/8 tsp 0.625 mL Cayenne Pepper
Filling
1/4 cup 60 g Shredded Monterey Jack Cheese
1/4 cup 60 g Shredded Pepper Jack Cheese
1/4 cup 60 g Cooked Chorizo-crumbled
Pico de Gallo
1 1 Roma Tomato-diced
1/4 60 g White Onion-diced
1 tbsp 15 mL Cilantro-chopped
1/2 1 Jalapeño-seeded and minced
1 tbsp 15 mL Lime Juice
Taco Shells
12 12 Mini Taco Shells

Equipment

Muffin Tin
Whisk
Mixing Bowl
Small Bowl

Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
Prepare Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and mix well. Set aside.
In a bowl, whisk together all Eggs and Heavy Cream. Season with all Seasoning ingredients.
Place one Mini Taco Shell in each muffin cup.
Pour egg mixture into each taco shell, filling about 3/4 full.
Sprinkle each taco shell with Shredded Monterey Jack Cheese, Shredded Pepper Jack Cheese, and Cooked Chorizo.
Bake for 15-20 minutes, or until eggs are set and cheese is melted and bubbly.
Let cool slightly before removing from muffin tin. Top with Pico de Gallo and serve immediately.