New Mexico Breakfast Cups

Continuing with my breakfast series, today I introduced you a Southwest breakfast egg cup. Since I began making these, the concept of this has been on my mind. I have no idea how it’s going to turn out and I’m glad to say that it is a really delightful breakfast.

Brush six corn tortillas with a butter garlic mixture. Using kitchen shears cut six or so slice into the sides of the tortilla. Put it into the oven (400°) for about 10 minutes until it begins browning over. Into this place your meat, I originally meant to do chorizo but I didn’t have any on hand. So I use smoked ham. On top of this place sautéed veggies. For this morning I sautéed onions, bell peppers and jalapeños. But I think anything is fair game. Then I spooned on a tablespoon of spicy salsa.

On top of this I put a couple small pieces of cheddar cheese. Then I put this mixture into the oven until the cheese melted, about five minutes. I cracked an egg into each cup. On this I sprinkled some hot sauce and ground on some black pepper. I put this into the oven for about 15 minutes at 400°. The eggs were cooked a little more than I like, so 13 minutes probably would’ve been better. But they were still a little runny, which is what I wanted. A served the cup with some pico de gallo on top.