Mexican Egg Cups

Directions:
6" corn tortilla - microwave until soft
Spray a 4" ramekin or large muffin pan
Form tortilla in ramekin or muffin pan
Beat 1 egg with 1/2 cup half and half
Pour into tortilla
Spoon in 1 tablespoon salsa
Sprinkle 1/3 cup shredded Mexican cheese on top
Bake ramekins on cookie sheet at 350 degrees for 30-45 minutes
Serve with salsa



Recipe Summary:
Comments:



Other recipes by White Lace Inn:
Mary's Corned Beef Hash Brown Egg Bake
Door County Cherry Muffins
White Lace Inn's Hot Cocoa Mix
White Lace Inn Oatmeal Choc-heath Bar Cookies
Cherry Almond Cream Cheese French Toast
Pumpkin Nut Bread
Pistachio Bread
Strawberry Rhubarb Muffins
Veggie Hashbrown Egg Bake

Recipe Provided By:
White Lace Inn
Sturgeon Bay, WI

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