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Lilly’s Table

 
 
Mexican Toppings
Roasted Salsa
© Lillys-Table.com Photo of Eggs in Tortilla Cups
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Eggs in Tortilla Cups

from Roasted Salsa with Eggs in Tortilla Cups, the Week of September 18, 2016.
View the previous or next recipe for this meal.

Using muffin tins or small round dishes such as ramekins these little baked eggs whip up quickly and then can bake in the morning while you take a shower or finish getting ready for your day.

Ingredients

  • ½ onion, sliced in strips
  • 2 teaspoons olive oil
  • 2 tortillas, corn or small flour
  • 2 tablespoons salsa
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Place a skillet over medium heat. Divide and drizzle half the oil into the pan and the other half into the small dishes or muffin tins. Rub around the dishes.

Toss the sliced onions in to the pan and saute for 5-10 minutes until golden and slightly tender.

Meanwhile, cut the tortillas in half and place in the oiled dishes overlapping slightly.

When the onions are done, fill inside the tortilla cups, leaving a bit of room for the egg. Dollop on the salsa and crack the egg in to each dish.

Place in the oven for 18-24 minutes until the white are set. Bake a touch longer if you prefer the yolks to be harder.

Serve with more salsa or even a dollop of sour cream.

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