Friday, March 11, 2011
Mexican Breakfast Cups
Before we start this new recipe let me apologize for being out of touch for so long. Of course I'm saying that assuming you all have missed me & my recipes.
I certainly hope that's the case anyway.
So what's been going on to keep me from my peeps you ask? I've been busy, lots going on. Wedding showers, Mardi Gras (the city closes down for that), a trip with my girlfriends to prepare for & on top of it all I got sick. I had the crud, still trying to shake it as a matter of fact.
Some good things came of it though, the time off that is. I finally watched Julie & Julia & I have been inspired to cook Burgundy Beef or as Julia calls it Beouf Bourguignon. It's very french, not at all southern & doesn't include bacon grease...how good can it really be? We will see. It is on the list to make.
Also, I've stock piled some recipes to share with you & since it's been 2 weeks since we talked I will be posting every 3 days or so for the next couple of weeks.
Now enough about me & my goings on.
Let's talk about these breakfast cups & there goings on.
We're south of the border again folks. I created this recipe totally on the fly & made it up as I went along & it turned out fabulous.
So make it already!
Set the veggies to the side.
Set that aside.
I also advise you to munch on the cheese while you prepare the tortilla cups because we all love cheese & why not. You gotta sample your creation right?
Set that aside. We're about to get to the good stuff so you can use all these things you've set aside.
Place the breakfast cups in a 350 degree oven for about 20-25 minutes or until the eggs are set.
Mexican Breakfast Cups
2 Large Flour Tortillas
1lb ground sausage
1/4 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 4oz can green chilis
1/4 cup milk
1/4 tsp chili powder
1/4 tsp ground cumin
Salt & Pepper to Taste
1/2 cup grated cotija cheese (or other cheese of your choice)
Preheat oven to 350 degrees.
Start browning sausage, half way through add the tomatoes, cilantro & chilis. Stir well & continue cooking until sausage is done. Set aside. Cut each tortilla into thirds, then in thirds across to make squares. Grease a muffin tin with non-stick spray. Place tortilla pieces in each muffin cup covering the bottom & as much of the sides as possible. Sprinkle a little cheese in the bottom of each tortilla cup. Whisk together eggs, milk, chili powder, cumin, salt & pepper. Divide the sausage mixture among the tortilla cups, about 1 1/2 Tbsp per cup. Then add egg mixture to the tortilla cups filling them just over 3/4 of the way. Top each cup with remaining cheese. Bake cups for 20-25 minutes or until the eggs are set. Serve immediately.
Note: For a low-carb version you can "86" the tortilla.