Chilaquiles Egg Cups
These Chilaquiles-inspired egg cups are perfect for a quick, flavorful breakfast.
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1/4 teaspoon chili powder
1/8 teaspoon salt
2 tablespoons Land O Lakes® Butter with Canola Oil
3 tablespoons sour cream
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup shredded Colby Jack or Cheddar cheese
1 ounce thin corn chips, lightly crushed
Salsa, as desired
Sour cream, as desired
Avocado slices, as desired
How to make
Heat oven to 350°F. Lightly spray 6 large nonstick muffin cups with no-stick cooking spray.
Beat eggs, salt, chili powder, Butter with Canola Oil, sour cream and hot sauce in large bowl. Stir in cilantro and 2 tablespoons cheese.
Divide corn chips evenly between cups; divide egg mixture evenly over chips. Bake 15-16 minutes or until tip of knife inserted into center of eggs comes out clean.
Sprinkle remaining cheese over top of egg cups. Return to oven 1 minute or until cheese is melted.
Run knife or spatula around edge of each cup to release. Serve immediately with salsa, sour cream and avocado, as desired.
And don't forget to tag us @landolakesktchn.
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