Baked Eggs In Mexican Corn Cups Recipe | Healthy Breakfast Recipe | Monika Manchanda

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans can be more affordable and convenient.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are often cheaper and more widely available.

Preheat the oven to 180°C (356°F).

Roast corn with garlic pods, olive oil, and salt in the oven for 10-12 minutes.

Let the roasted corn cool down.

Mash the cooled roasted corn to your desired texture.

Add whole wheat flour, semolina, jalapeños, parsley, and black pepper to the mashed corn.

Mix in some salsa to bind the mixture together.

Spread the corn mixture into the sides of a muffin mold to form cups.

Place the muffin mold on a baking tray and bake for 15 minutes.

Remove the baked corn cups from the oven and crack eggs into each cup.

Return the muffin mold to the oven and bake for an additional 4-6 minutes, depending on how runny you like your eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens