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18

Easy Muffin-Tin Migas

Prep 15 min
Total 45 min
Servings 6

All the traditional flavors of migas in hearty scrambled egg cups. And they freeze beautifully, so eat some now and freeze some for later! They can go right from the freezer to the microwave. MORE + LESS -

Macheesmo

December 20, 2016

Ingredients

small corn tortillas, sliced

tablespoons canola or vegetable oil

1/2

red bell pepper, diced

1/4

cup diced red onion

small Serrano pepper, seeded and minced

large eggs, scrambled

oz cheddar cheese, grated

Salt and pepper

Steps

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1

Preheat oven to 350°F. In a medium skillet, heat 1 tablespoon oil over medium heat. Add sliced corn strips and cook until they are crispy and lightly browned.
2

Remove corn strips from the skillet and add peppers, onions, and Serrano along with a drizzle of oil. Season with a pinch of salt and pepper and cook until the veggies soften, maybe 3-4 minutes.
3

Lightly oil six muffins tins and add some of the corn strips to each muffin tin. Then spoon in some of the pepper mixture and grated cheese.
4

Divide scrambled eggs between the muffins tins.
5

Bake egg cups for 18-20 minutes until the eggs are puffed and cheese is melted.
6

Let egg cups cool for five minutes and then remove them from the muffin tins. Serve while hot.
7

To freeze: Place cups on a baking sheet and put them in the freezer until frozen. Then wrap tightly in plastic wrap and store in freezer-safe zip-top bags. Reheat frozen egg cups by unwrapping and microwaving on high on a microwave-safe plate for 2 minutes.

Expert Tips

This is a great recipe to double and make a dozen egg cups. Eat some now and freeze some for later!
Let’s face it, good (and fast) breakfasts are hard to find. Migas, a classic Tex-Mex breakfast dish, is one of my favorite hearty morning meals, but it does take some time to make. These quick migas egg cups are relatively fast to make; and even better, they freeze perfectly and reheat in just minutes. The key to making these migas egg cups really shine is to cook some corn tortilla strips in a skillet with a drizzle of oil until they are crispy. Then you add those to your muffin tins along with a mixture of red peppers, Serrano chile, and red onion. Top that all off with some whisked eggs and cheese and bake it until the eggs are puffed and the cheese is melted, about 18-20 minutes at 350°F. Of course, these are delicious right out of the oven, but the real genius of these is when you freeze them. After they come out of the oven, place them on a baking sheet and stick them in the freezer until they are frozen. Then wrap them in plastic wrap and store them in freezer-safe bags. They will store great for a few months! Reheat the egg cups by unwrapping them and microwaving them on a microwave-safe plate for about 2 minutes. They will be piping hot with gooey, melted cheese, just like when they came out of the oven. They’re the perfect quick weekday breakfast!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 5g 24% Trans Fat 0g
Cholesterol: 200mg; 67%
Sodium: 160mg; 7%
Potassium: 125mg; 4%
Total Carbohydrate: 7g; 2%
Dietary Fiber 1g 4% Sugars 1g
Protein: 10g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Let’s face it, good (and fast) breakfasts are hard to find. Migas, a classic Tex-Mex breakfast dish, is one of my favorite hearty morning meals, but it does take some time to make. These quick migas egg cups are relatively fast to make; and even better, they freeze perfectly and reheat in just minutes.

The key to making these migas egg cups really shine is to cook some corn tortilla strips in a skillet with a drizzle of oil until they are crispy. Then you add those to your muffin tins along with a mixture of red peppers, Serrano chile, and red onion.

Top that all off with some whisked eggs and cheese and bake it until the eggs are puffed and the cheese is melted, about 18-20 minutes at 350°F.

Of course, these are delicious right out of the oven, but the real genius of these is when you freeze them. After they come out of the oven, place them on a baking sheet and stick them in the freezer until they are frozen. Then wrap them in plastic wrap and store them in freezer-safe bags. They will store great for a few months!

Reheat the egg cups by unwrapping them and microwaving them on a microwave-safe plate for about 2 minutes. They will be piping hot with gooey, melted cheese, just like when they came out of the oven. They’re the perfect quick weekday breakfast!