Mini Breakfast Egg Cup Tacos

Name: Mini Breakfast Egg Cup Tacos (Upgraded)
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

⏱40 min

👥12

🔥250 cal

Medium

🍽️Mexican

A slightly more refined version of the classic mini breakfast tacos, featuring a fresh pico de gallo and a blend of cheeses.

6 Large Eggs

2 tbsp Heavy Cream

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Smoked Paprika

See all 15 ingredients ↓

(0 reviews)

⏱40 min

👥12

🔥250 cal

Medium

🍽️Mexican

A slightly more refined version of the classic mini breakfast tacos, featuring a fresh pico de gallo and a blend of cheeses.

#Breakfast #Eggs #Tacos #Spicy

Instructions

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.

Ingredients

6 6 Large Eggs
2 tbsp 30 mL Heavy Cream
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
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
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
12 12 Mini Taco Shells

Equipment

Muffin Tin
Whisk
Mixing Bowl
Small Bowl

Instructions

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.

Nutrition per serving

Calories 250

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0 reviews

Mini Breakfast Egg Cup Tacos

Mini Breakfast Egg Cup Tacos

Ratings & Reviews

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