Friday, March 11, 2011

Mexican Breakfast Cups

Hey ya'll!!

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 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!

First for prep work you need to do a rough chop on some fresh cilantro. I used alot, about 1/4 cup. Feel free to use less.

Dice up some tomatoes. I used cherry tomatoes because that's all we had in the fridge. Again I used about 1/4 cup.

Set the veggies to the side.

Grab your handy skillet & brown a pound of sausage.

As the sausage starts to brown add your tomatoes.

Toss in the cilantro.

Now grab a small can of green chilis & add those to the sausage mixture as well.

Stir all that until it's well blended & the sausage is cooked through.

Set that aside.

Using a large or burrito size flour tortilla, you'll actually be using two of these. Cut it in thirds.

Then cut it in the thirds in the other direction. You'll end up with odd shapes but that's okay, you can use most of them.

Grab your muffin tin, a regular size muffin tin & spray the cups with non-stick spray. Place tortillas in the cups being sure to cover as much of the bottom & sides of the cups as you can. You may have to place two pieces of the tortilla in one cup.

Fill each cup with a sprinkle of cheese. I used cotija which is like a Mexican feta but not as tart as feta. You can use mozzarella, queso fresco or even cheddar. Whatever blows your skirt up.

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.

Now grab a bowl & crack 4 eggs. I know you only see 3 in the picture, but you should use 4. I used 3 because it was trial & error & once I tried the finished product my first thought was use 4 eggs & less milk.

Add a 1/4 cup of milk to the eggs. I used a 1/2 cup, but use a 1/4. (refer to my note above)

Add a sprinkle of salt & pepper to your taste. Then add 1/4 tsp of chili powder & cumin. I use a touch of season salt in my scrambled eggs so I tossed it in this too.

Whisk all that together until it's well blended & bubbly. The more bubbles in the eggs, the more air there is & the fluffier they will be.

Grab your muffin tin & your sausage mixture. Fill each tortilla cup with the sausage mixture. You may not use all of the sausage, I had about a cup leftover. But feel free to fill the cups more than I did.

Pour enough of the egg mixture into each tortilla cup to almost fill the cup. The egg will rise when it's cooked so be mindful of that when filling up the cups.

Now top each cup with more cheese. Again, use your own discretion.

Place the breakfast cups in a 350 degree oven for about 20-25 minutes or until the eggs are set.

When they are ready you have slightly spicy & savory Mexican breakfast cups.

Cut one open & enjoy.

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
4 eggs
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.

1 comment:

  1. Looks fantastic. I even have homeade tortillas left over from tonights southwestern burritos. I think I will try these in the morning!