Mexican Egg Cups
41 mins (prep 15, cooking 26)
13 ingredients
10 servings
Looks very attractive on a buffet table. You can line the cups with biscuit dough and get the egg mixture ready ahead of time then with your oven preheated pour the egg mixture into the dough lined cups pop into the oven and in 1/2 hour lovely hot Mexi cups are ready. I like to use a jalapeño stuffed Olive on top and hot sauce in the eggs

Categories:  <-60-mins , north-american , breakfast , mexican , equipment , cheese , egg , potluck , eggs~dairy , time-to-make , lunch~snacks , easy , oven , canadian , to-go... ,
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Serving Size (48.89 g)
Servings 10
Amount per Serving
Calories 139.63 Calories from Fat 57.6
% Daily Value *
Total Fat 6.4g 98.51%
Saturated Fat 1.6g 79.88%
Trans Fat 0.07g %
Cholesterol 3.47mg 11.57%
Sodium 353.99mg 147.49%
Total Carbohydrate 17.3g 57.66%
Dietary Fiber 0.87 g 34.87%
Sugars 2.67 g %
Protein 3.69g 73.81%
Vitamin A 260.35IU% Vitamin C 16.52mg%
Calcium 66.84mg% Iron 1.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
refrigerated buttermilk biscuits