Monday, January 9, 2012

Southwestern Egg Cups

These  Southwestern Egg  Cups are easy, quick, and delicious.   The eggs are baked in custard cups with hash browns, black beans, cheese, bacon bits, and enchilada sauce.  They are great to make when you are busy and you want to serve a great breakfast/brunch.

                                    Southwestern Egg Cups

1 cup green or red enchilada sauce (your preference) - divided
1 cup thawed hash browns
1 cup canned black beans, rinsed and drained
6 eggs
Salt and Pepper
½ cup shredded Mexican Cheese
½ cup bacon bits


1. Preheat oven to 350 degrees.
2. Lightly spray 6 ovenproof custard cups.
3. Layer each custard cup as follows:
                1-tablespoon enchilada sauce
                2 tablespoons hash browns
                2 tablespoons black beans
                1-tablespoon enchilada sauce
                1 egg
                 Salt and Pepper
                1-tablespoon enchilada sauce
                1 tablespoon shredded Mexican Cheese
                1-tablespoon bacon bits

4. Bake eggs in a 350-degree oven for 20-25 minutes or until white is set and yolk is beginning to set, but not hard.
5. Serve immediately.

Makes 6 servings

Layer 1

Layer 2

Layer 3 and 4

Layer 5- 7

Layer 8

Layer 9

Southwestern Egg Cups


  1. These look and sound delicious! I love the addition of black beans in this recipe. Excellent post!

  2. Oh, how yummy! What a great company breakfast!

  3. Thanks. I appreciate your wonderful comments.

  4. WOW! These look fabulous! I love the way you hide the egg inside. :)

  5. Thank you for your wonderful comment:)