This is served with a Salsa. You can simply use your favorite one.
In Texas, we're passionate about our Salsa.
My original Salsa recipe is posted on the Blog.
This is another great Muffin Tin recipe to serve for Breakfast or Brunch.
It's made in a regular size 6 cup Muffin Tin Pan. I use a 6 cup Popover Pan or my Cast Iron Muffin Pan.
6 ( 6") Corn Tortillas
1 C Refried Beans
1/2 tsp Adobo Seasoning
1/4 tsp Cumin
2/3 C chopped fresh Cilantro
3 Roasted Hatch Chiles, diced
1/2 C shredded Hatch Jack Cheese
6 Eggs, beaten
Heat the Tortillas in a microwave to soften them, about 20 seconds.
They can also be heated in a dry skillet or on a dry cast iron griddle, 15 - 20 seconds per side until they're pliable.
Brush both side of the Tortillas with oil
Place 1 Tortilla in each cup and press down with the bottom of a glass the fits perfectly into the cup.
In a small bowl, mix together:
1/3 C of the Cilantro
Divide this mixture evenly among the cups
Top each with an equal amount of Hatch Chiles
Top the Chiles with the Cheese
Press the mixture down into the cups to make room for the eggs
Crack an egg into each cup
Season with Salt and Pepper
Bake at 350 degrees about 20 minutes or until the eggs have set.
Serve garnished with your favorite Salsa and remaining Cilantro.
Peace in the Kitchen!