A delightful twist on a classic breakfast dish, these Mexican Breakfast Tortilla Cups are perfect for a quick and flavorful start to your day.
Preheat your oven to 375°F.
Preheating ensures even cooking and crispy tortilla cups.
Trim the edges of the tortillas to fit into the muffin tin cups. Brush both sides with melted butter and sprinkle with a pinch of salt.
Cutting the tortillas to fit snugly prevents them from folding or tearing.
Press the tortillas into the muffin tin cups to form a cup shape.
Press gently to avoid tearing the tortillas.
In a bowl, mix the salsa and black beans. Season with salt and pepper.
Use a chunky salsa for a more textured filling.
Spoon the bean mixture into each tortilla cup, filling about halfway.
Distribute the filling evenly for consistent flavor.
Crack an egg into each tortilla cup on top of the filling.
Crack the eggs carefully to avoid breaking the yolks.
Bake in the oven for 10 minutes, then sprinkle cheese on top. Cover with foil and bake for another 5 minutes.
Covering with foil helps melt the cheese without overcooking the eggs.
Remove from the oven and let cool slightly. Top with sour cream before serving.
Letting the cups cool slightly makes them easier to remove from the tin.
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