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

    Asparagus and feta frittata recipe

    Thyme and feta bring a delicious flavour to this dish.

    Read more

    Chickpea, beetroot and pumpkin salad recipe

    This delicious salad is both simple and impressive.

    Read more

    Butter and sage sauce recipe

    A simple Italian classic, delicious tossed through pasta.

    Read more

    10 healthy lunchbox snacks kids love

    Delicious snacks that will guarantee empty lunchboxes.

    Read more

    Is Australia losing its sweet tooth?

    Dietitian Dr Alan Barclay looks at the latest research.

    Read more

    Winter bruschetta two ways recipe

    Two delicious toppings - Tuscan kale and broad bean.

    Read more

    Leek and broccoli tart recipe

    A beautiful, vegetable tart made with olive oil pastry.

    Read more

    Broccoli, chilli and lemon pasta sauce recipe

    A zesty and delicious vegetarian pasta sauce.

    Read more