These Chilaquiles-inspired egg cups are perfect for a quick, flavorful breakfast.
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6 large Land O Lakes® Eggs
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
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.
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