Southwest Egg Breakfast Cups

Southwest Egg Breakfast Cups
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 218.7
  • Total Fat: 16.4 g
  • Cholesterol: 124.8 mg
  • Sodium: 355.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 9.1 g

View full nutritional breakdown of Southwest Egg Breakfast Cups calories by ingredient
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Makes 12 servings. Makes 12 servings.
Number of Servings: 12


    1 (4-ounce) can mild green chiles, drained and stemmed
    8 oz Monterey Jack cheese, coarsely grated
    6 large eggs, lightly beaten
    1 cup sour cream
    salt and pepper
    Salsa, additional sour cream, and avocado for serving, optional


Pre-heat the oven to 375 degrees and spray each muffin pan cup with non-stick cooking spray.

Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 muffin cups, shaping edges to form rims 1/4 inch high. Spoon half of cheese evenly into dough-lined cups.

Whisk the eggs with the sour cream in a large bowl until blended. Add green chiles and season with salt and pepper.

In a pan, heat a tbsp of oil and cook eggs until about 75 % done. It should be firm but still gooey.

Place a spoonful of scrambled egg in each crescent cup and bake for 10 minutes in a pre-heated 375 degrees oven. Top with remaining cheese and bake an additional 5 minutes.

Allow the crescent eggs cups to cool slightly and remove it from the pan and serve (if you found difficult to take out the cups from a pan, run a knife on the sides and remove the scrambled egg cups gently).

Serve with salsa, sour cream, and avocado, if desired.

Serving Size: Makes 12 servings.

TAGS:  Vegetarian Meals |

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