I may be the very last person on earth to hop on the drippy egg train. Growing up, I was a straight up scrambled eggs kid. And by straight up, I mean –cheese, vegetables, or ketchup were not allowed to come near my scrambled eggs. Oh the shock and horror when I came down for breakfast one morning to see that my dad had switched up the breakfast routine and made eggs sunny side up. One sight of the runny egg yolk and I said “See ya!” Man, I was such a picky eater. But as they say, what goes around comes around. I’m currently dealing with a preschooler who refuses food with any trace of herbs or seasoning (or excuse me, “salad”) in it. “Mommy, there’s salad in these meatballs.” Sigh.
I’m happy to report that I expanded my scrambled egg horizons (we eat them every week afterall), and learned to love them with all the vegetables and toppings. And in the last few years, I’ve ventured into new egg forms and fallen in love with the drippy egg. I think it’s the Korean rice dish Bibimbap (healthy version coming soon!) that hooked me. That runny yolk just adds the perfect layer of richness to any dish.
Now for toppings. Of all the possible veggie and topping combinations to add to your eggs, I’m a huge fan of Southwestern flavors. Basically anything you’d put on a taco, I’ll put on my eggs.
So today, to celebrate my newfound love of the drippy egg and my long-time love of Southwestern flavors, I’ve created these cute Southwestern Baked Egg Cups. Each little cup contains a soft baked egg that you are free to top with any and all of your favorite taco fixings. Use my recipe as a topping guide, but go crazy with your faves! Here are few other topping ideas that would be outstanding: sliced jalapeños, taco sauce, corn, shredded lettuce, olives, sliced mangos or pineapple chunks.
These egg cups would be perfect for a brunch spread. Create a toppings bar by putting all the fixings in small bowls for a fun, colorful way to showcase these baked egg cups!
- 12 corn tortillas
- 12 eggs
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp salt
- ¼ cup chopped avocado
- ¼ cup black beans
- ⅓ cup salsa verde (or any type of salsa)
- 3 tbs feta cheese
- ¼ cup chopped onion
- ¼ cup chopped tomato
- cilantro
- Sour Cream (optional)
- Preheat oven to 350 degrees. Wrap tortillas in damp paper towels. Place in the microwave for 1 minute until they are soft, warm, and pliable. Do this step in 2 batches. 6 tortillas per round.
- Spray a 12 serving muffin tin with cooking spray. Place the tortillas into the cups of the muffin tin. Do your best to form the tortillas into the shape of the cup by pressing them firmly against the sides. It’s ok if some flaps are falling in towards the middle. A small opening is all you need.
- Place the tortillas into the oven and bake for 15 minutes, until crispy and slightly golden brown. Cooking times may vary. At about 10 minutes in, check in on them. If they're still a bit soft, keep them in for 1-3 more minutes. Take out of the oven and set aside.
- While the tortillas are in the oven, mix the chili powder, cumin, and salt in a small dish.
- Crack one egg into each tortilla cup. Sprinkle each egg with a couple pinches of the seasoning mixture.
- Place the egg-filled tortilla cups in the oven and bake for 15-20 minutes. The exact cooking time will vary based on how you like your eggs cooked. For a runny yolk, I’d check in at about 15 minutes to see if the whites are just cooked and the yolk is jiggly. If you’d like your eggs completely cooked through, cook for 20 minutes.
- Once the egg cups are done cooking, pile on an even amount of avocado, black beans, salsa, cheese, onion, tomato, and cilantro. Serve with a dollop of sour cream if desired.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 272Fat: 12.2g Carb: 28.2g Fiber: 4.7g Protein: 15g Sugar 2.7g Sodium: 498mg
Weight Watchers Points (calculated on member website)
WW: 7 Points Plus
Serving size: 1 egg cup
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 136 Fat: 6.1g Carb: 14.1g Fiber: 2.4g Protein: 7.5g Sugar 1.3g Sodium: 249mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus
Spring Brunch recipes:
Peanut Butter, Banana, and Bacon Baked Oatmeal
Spaghetti Squash and Meatball Frittata
Asparagus, Strawberry, and Quinoa Caprese Salad
Italian Butternut Squash Quiche
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
I am making these right now! They look so delicious! Do you think they would reheat well? if so would you suggest putting them back in the oven for a few mins at 350? Also do you think they would freeze well? Sorry 20 questions over here ha!
Awesome, I hope you like them! I ate them for leftovers all week, and thought they were great. If you want to retain some of the crunch in the tortillas, I’d definitely reheat them in the oven for a few minutes at 350 degrees. If you reheat in the microwave, you’ll lose the crunch but the flavor will still be there! Also, reheating them either way will cause the eggs to firm up. I haven’t tried freezing them, but I think they’d do just fine! Thanks so much for reading!