Mexican Egg Cups

Go easy on the salsa, it’s tomato based, so it’s high in sugar!

Mexican Egg Cups

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time



These cups combine the some tasty breakfast classics. They’re insanely easy to make and perfect for a busy morning on-the-go.


  • 2 Whole Grain Tortillas

  • 2/3 Tablespoon Macadamia Nut Oil

  • 1/3 Cup Chunky Salsa

  • 1/3 Cup Monterey Jack Cheese, Shredded

  • 1 1/3 Green Onions, Thinly Sliced

  • 2/3 Teaspoon Coriander, Chopped

  • 4 Eggs

  • 1/6 Teaspoon Smoked Paprika

  • Salt and Pepper, to Taste


  • Preheat an oven to 350°F.
  • Spray/grease muffin tin.
  • Cut each tortilla into halves. Place a small incision in each half and then wrap it around itself (in a cup/cone shape), fitting nicely in the muffin tin.
  • Place onions in the bottom of each muffin cup, top with grated cheese.
  • Mix paprika and fresh coriander into egg mixture.
  • Pour egg mixture into each cup.
  • Bake in the preheated oven for 10-15 minutes, last five minutes adding a salsa garnish and finish until tortilla is crisped up.

Recipe Video

    Shopping Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping