mini migas cups
Yields: 12 muffin cups
 
INGREDIENTS
  • 2 Tablespoons butter, melted + 1 Tablespoon butter for sautéing veggies
  • 1 jalepeño pepper, diced (I used ½ red and ½ green)
  • ½ yellow onion, diced
  • 6 large eggs, beaten
  • ¼ teaspoon cajun seasoning
  • ⅛ teaspoon cracked black pepper
  • 2 small tomatoes, seeded and diced
  • ½ cup shredded mexican cheese blend
  • chopped green onions or fresh cilantro for garnish
  • 12 small corn tortillas, cut into 4 inch diameter circles
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a biscuit cutter or top of a glass, cut tortillas into approximately 4 inch diameter circles. Microwave tortilla rounds on high for 10-15 seconds so that they are warm and pliable. Brush tortillas on both sides with melted butter and press into each cup of a muffin tin so that they form a bowl.
  3. Bake tortilla cups for 10 minutes until slightly golden.
  4. While tortilla cups are baking, sauté onions and jalepeño peppers in a large skillet with the remaining tablespoon of butter over medium-high heat until the onions are soft and translucent.
  5. Add eggs, cajun seasoning and pepper and scramble just until eggs cook through; you don't want to overcook, as they will be going back in the oven. Toss in tomatoes and cheese until the cheese is melted.
  6. Spoon egg mixture into pre-baked tortilla cups and bake for an additional 10 minutes. Garnish with chopped green onion or fresh cilantro and serve immediately.
NOTES
Can be served with fresh salsa or avocado and a side of rice and refried beans for the authentic Tex-Mex experience.
Recipe by Bake Love Give at http://bakelovegive.com/mini-migas-cups/