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–+ servings

Mini Migas Cups

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Servings: 12 muffin cups
Ingredients Method

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

Method
 

  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.

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