This chili con queso egg cup recipe is something you need to check out Making baked egg cups is a great way to whip up individual servings for a crowd.
Whether you are hosting family members at your home for a weekend visit, planning a baby shower brunch, or taking appetizers to an evening party, these chili con queso egg cup recipe is for you!
Making Baked Egg Cups for a Breakfast Crowd
If you use two or three mini muffin pans (doubling or tripling the recipe), you can quickly make 48-72 mini baked egg cups in about 25 minutes. This is perfect for a brunch. And if you are cooking for overnight guests, you can fry bacon or sausage or do other breakfast tasks as the eggs bake.
Personally, I think a simple meal of breakfast egg cups, a piece or two of sausage or bacon, and fruit makes a great breakfast for morning guests. Since this egg cup recipe uses mini muffin pans, I would plan for 2-3 baked egg cups per guest. Of course, if you are only cooking for 2-6 people, one pan of 24 mini breakfast egg cups should suffice.
Making Chili con Queso Egg Cups as an Appetizer
As I mentioned, these baked egg cups don’t only work for breakfast or brunch. You could easily make these and take them as a party snack. I will say they are better warm, but my family still eats them at room temperature. I would suggest placing them on a warmer or heating them in the oven at your party place, if possible, right before serving.
It’s nice to place a few bowls of different salsas nearby so people can dip their egg cups into salsa or drizzle on top. For serving, garnish with a bit of cilantro.
Freezing Breakfast Egg Cups
One great thing about baked egg cups is that you can freeze the extras for future breakfasts. Simply freeze the extra egg cups on a baking sheet for a few hours. Then move them into an appropriately-sized freezer bag.
Reheating Baked Egg Cups
So how do you reheat frozen egg cups? I like to put my frozen egg cups in the fridge the night before to thaw. I simply pop the thawed cups in the microwave for about a minute – only heating in 15 second intervals. If you overheat them, you will have tough, overly chewy eggs.
Chili con Queso Egg Cup Recipe
Ingredients
- 4 Eggs
- 1 ½ cups Salsa divided
- ¼ cup All-purpose flour
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 2 cups Sharp Cheddar shredded
- ¼ cup Green onion finely diced
Instructions
- Preheat oven to 400°.
- Spray non-stick spray over a 24-cup mini muffin pan.
- Mix all ingredients in bowl.
- Add one tablespoon of egg mixture into each well of the pan.
- Bake 9-10 minutes or until eggs are golden brown.
- Serve warm egg cups with the remaining cup of salsa.
Nutrition
If you have breakfast on the brain, be sure to check out a few other guest-worthy breakfast posts – cinnamon roll muffins and English muffin breakfast sandwich. And over on my other blog, my cinnamon pecan waffles are worth checking out! And for more party appetizers, try this green chili dip!
DC
Where is the recipe?
Sounds great, but can’t see how to make the chili con queso egg cups…
The Gifted Gabber
DC, thank you so much for the comment! Somehow the recipe card had become detached, and I had no idea it was missing! I have reattached it and it should be showing now.