Mexican Egg Cup Breakfastposted by FLBBA on Saturday October 6th 12:37pm
Inn of the Week
Seneca Falls, New York
6" corn torillla
1/2 cup half and half
1/3 cup shredded Mexican cheese
Spray a 4" ramekin or large muffin pan with non-stick spray. Microwave tortilla until soft and form in ramekin or muffin pan.
Beat egg with half and half.
Pour into tortill and spoon in salsa.
Sprinkle with cheese on top.
Bake (place ramekin on a cookie sheet) at 350 degrees for 30 - 45 minutes. Serve with salsa.
Makes 1 egg cup.