Mexican Egg Cups


1 6-inch corn tortilla 1 large egg
1/8 c half and half (if can't have dairy can use other product such as almond milk) 1 TBs Salsa
1/8 c shredded cheddar or Mexican blend cheese (the cheese can be left off if can't have dairy)
Salt and pepper to taste or other seasoning


Jumbo Muffin Pan ( )
or 6 oz Ramkin ( )


Prepare a 4-inch ramekin or large muffin pan cup by spraying with cooking spray
Prepare tortillas by laying a damp paper towel on bottom of microwave and laying your tortilla on top and covering it with another damp paper towel, microwave tortilla for about 50 seconds (this allows your tortilla to form in cup without breaking as easily)
Take your warm tortilla and form it into a cup shape in the ramekin or muffin cup.
Beat the egg with the half and half and a dash of seasoning.
Pour mixture into tortilla cup and place a spoon of the salsa in the middle of the egg lastly sprinkle top with cheese.
Bake at 350 for 30-45 minutes or until a toothpick inserted into the center comes out clean.
Serve warm with salsa on the side if you need more salsa

Kara Granteggs, salsa