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Chilaquiles Omelette Cups

These little omelettes are great for feeding a crowd. They can also be stored in the fridge and reheated in a toaster oven or microwave.

Serves 6
Ready in 22 mins
Prep time 7 mins
Cooking time 15 mins
245 calories per serving


> cooking spray
> 3 cups tortilla chips
> 5 large eggs
> 1/3 cup milk
> 1/2 tsp chili powder
> 1/2 tsp garlic powder
> 1 cup shredded sharp Cheddar cheese
> 1 small jalapeño
> 1/4 cup low-fat sour cream
> 1/4 cup fresh pico de gallo


Preheat oven to 350°F. Spray cups of a 12-cup muffin pan with cooking spray. Crush the tortilla chips and divide evenly between cups of greased pan.
In a large bowl, whisk the eggs, milk, chili powder, garlic powder, and salt (in moderation). Stir in the Cheddar. Divide egg mixture evenly between cups. Thinly slice the jalapeño and place some in each cup on top of egg mixture. Bake 15–20 min., until just set in centers.
Cool on wire rack 5 min., then scoop out of cups and onto platter. Serve immediately, topped with dollop of sour cream and pico de gallo, or refrigerate, covered, up to 2 days. To reheat, microwave on high 30 sec., or until hot.

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