Ingredients for Taco Egg Cups
- 6 small (6-inch) flour tortillas
- 1/2 cup salsa (your preferred level of spiciness)
- 1 (15-ounce) can refried beans
- Green Onion
- Cheddar Cheese
- Jalapenos
- 6 large eggs
- Pam Cooking Spray
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How to Make Taco Egg Cups
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray.
- Gently warm 1 (15-ounce) can of refried beans in the microwave for 30-60 seconds.
- Spread about 1 tablespoon of warmed refried beans in the center of each of 6 small (6-inch) flour tortillas.
- Carefully press each filled tortilla into a muffin cup, forming a cup shape.
- Add 1 teaspoon of your favorite salsa to the bottom of each tortilla cup. If desired, sprinkle 1/4 teaspoon of diced jalapeño over the salsa.
- Crack 1 large egg into each tortilla cup. Sprinkle with 1 tablespoon of shredded cheddar cheese (or your preferred cheese).
- Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
11g
Fat
44g
Carbs
17g