Baked Eggs In Tortilla Cups

You can’t go wrong with this breakfast. It’s fresh, delicious and awesome. It’s not a super quick breakfast to make, but it was so good I made it two mornings in a row. You could consider it a perfect dish for brunch. The Mexican flavors including beans, salsa, cumin, cilantro and cheese brought to the dish make for a very flavorful bite every time. You will impress guests and hubbys with the easy-to-make tortilla cups.

4 tablespoons olive oil, divided
6 corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese or cheddar
1 cup purchased pico de gallo or salsa

View the full recipe at A New Life Wandering →