Mexican Egg Cups
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast
Cuisine: Mexican
Keyword: cheesy, eggs
Servings: 4
Author: Ella @
  • 4 red peppers, whole
  • 6 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoons black pepper
  • Dash of cayenne pepper
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/4 cup scallions, diced
  • 1/4 cup green chiles
  • 2 tablespoons fresh cilantro, diced
  • 4 slices bacon, fried and crumbled
  • 1/2 cup corn chips, crushed
  • 1 cup sharp cheddar cheese, shredded
  • Olive oil
  1. Preheat oven to 450°F.
  2. Place the peppers in a baking dish and drizzle with olive oil. Bake until tender and charred, about 20 – 25 minutes. Turn the peppers one, or twice, during the cooking process to char all sides evenly. Remove from oven and set aside to cool. When enough to handle make a slit in the side and using a spoon removing the seeds and ribs.
  3. In a medium bowl whisk the eggs, salt, black pepper, cayenne pepper, and milk. Heat the butter in a nonstick skillet over medium-high heat. When the butter starts to bubble, about 1 minute, add the egg mixture to the center of the skillet. Break up the eggs using a wooden spoon or rubber spatula as the eggs cook. When there is no more liquid running around on pan turn off the heat and transfer eggs to a medium bowl.
  4. To the egg mixture add the scallions, chiles, cilantro, bacon, corn chips, and cheese. Mix gently.
  5. Spoon the egg mixture into the roasted pepper shells and bake in a 350°F oven for 20 - 30 minutes, or until cheese is melted. Serve immediately.