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3.34 from 6 votes

Chili con Queso Egg Cup Recipe

Whether you want breakfast egg cups or baked egg cups for an appetizer, this chili con queso egg cup recipe is for you! Full of flavor, these muffin pan eggs dress up well!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: appetizer, breakfast, eggs
Servings: 24 servings
Calories: 59kcal
Cost: $5

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

Calories: 59kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 187mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg