Live Better
 
 

Mexican baked eggy tortilla cups recipe

For a Mexican recipe that's a little different, try baked eggy tortilla cups

Makes: 4 eggy cups

Note: If you are making this for kids or don’t like things too spicy, you can leave out the cayenne for a milder flavour.

This recipe is adapted from My Darling Lemon Thyme.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Preheat your oven to 180°C (350°F) and spray 4 shallow 1 cup ramekins very well with cooking spray. Cut a little disk of baking paper and place in the bottom of each ramekin. Trust me, this helps with the sticking issue. Place ramekins onto a large, rimmed baking sheet to avoid unnecessary oven spills.

  • 2. Gently press the tortillas into each ramekin. Take care not to tear the tortillas as the egg mixture will leak out.

  • 3. Divide black beans and corn kernels between the ramekins.

  • 4. In a large bowl whisk together the eggs, coriander, paprika, oregano, onion powder, garlic powder, cayenne (if using), black pepper, and salt. Use a ladle to distribute this mixture evenly among the tortilla cups.

  • 5. Halve the tomatoes and place cut-side up on top of the egg mixture. Sprinkle the cheese and parsley over the top of each cup.

  • 6. Place tortilla cups into the oven and bake for 25-30 minutes or until the tops are firm and golden and do not wobble eggily. Remove from oven and serve with wedges of avocado on top and a green salad on the side.

  • Discover more of Amy’s delicious recipes at thoroughlynourishedlife.com

    Recommended Reading

    Food

    Beef, shiitake and spring onion risotto recipe

    An easy and satisfying risotto, full of flavour. Read more

    Food

    Roasted capsicum recipe

    A simple side dish, or delicious in sandwiches or pasta. Read more

    Food

    Veggie-packed penne pasta salad with smoked salmon recipe

    Add loads of fresh veggies for a delicious pasta dish. Read more

    Food

    Stove-baked weekend eggs recipe

    A warming weekend breakfast, full of energising protein. Read more

    Food

    The best healthy snacks for work

    Try these dietitian-approved ideas for a quick energy boost. Read more

    Food

    Food for winter cosiness

    Dietitian Lisa Donaldson shares some tips for warming up. Read more

    Food

    Meal planning made easy

    Save time and money by getting organised in the kitchen. Read more

    Food

    A dietitian’s guide to the supermarket

    Healthy eating starts with healthy shopping. Read more

    youtubetwittersign-up-userArtboard Copynp_phone_503983_000000download_red4xdownload_red4x copyArtboardmember-offer-starLogoMedibank - Logo - ColourOval 5Instagram iconicon-editdownload_red4x copygive-back--spinesgive-back--moneygive-back--massagegive-back--likegive-back--jointgive-back--emailgive-back--dislikedownload_red4xdownload_red4xGroup 5filter-iconfacebookMobile Navcheckcarret-upcarret-rightcarret-leftcarret-downGroup Copy 2arrowarrow-circleanimated-tick