Mexican Eggs in Tortilla Cups

A spicy breakfast idea for the holiday weekend!

Ingredients

Cooking spray
8 small flour tortillas (President's Choice Blue Menu a good option, or you could you use sliced ham and make it carb-free!)
1/3 cup salsa
1 cup grated old cheddar cheese, preferable orange coloured
8 eggs
Salsa, fat free sour cream and chopped avocado (optional)

Cooking Directions

Preheat oven to 400 degrees F. Spray 8 muffin cups. Gently place a tortilla into each muffin cup, pressing down to cover as much of the bottom as you can. You can trim to about ½ inch above rim or leave as is.

Into each tortilla cup, spoon about 2 tsp. salsa followed by about 1 tbsp. grated cheese. Bake in centre of oven until tortilla edges turn golden, about 7 minutes. Remove pan to a heatproof surface.

Reduce oven temperature to 325 degrees F. Crack an egg into a small dish, then slip into tortilla cup. Repeat with remaining eggs. Sprinkle each with salt and pepper, then remaining grated cheese. Return pan to oven and continue baking until eggs are set, about 10 minutes for runny eggs or 12 minutes for a firmer texture. Remove pan to a heatproof surface. Run a knife around the edges of tortilla cups, and then use a large spoon to scoop them onto a plate. Serve with bowls of salsa, sour cream and avocado for spooning overtop.

Notes

Makes 8 servings

Count each serving as 2 proteins and 1 carbohydrate (you do not need to count a carbohydrate if you substitute ham for the tortilla).

Adapted from a Chatelaine recipe, thanks to Corinne for the suggestion!