Egg Cups

Egg Baskets Recipe

Hello! Let's prepare together some delicious baskets that will save you more than one breakfast or light dinner. It's an incredibly versatile recipe because we use ingredients you probably already have in the fridge, and the visual result is stunning, as if you were an expert chef, although in reality it's very simple. The combination of the crispy tortilla with the softness of the egg and mushrooms creates a perfect balance that everyone at home will love.

Preparation time

Organizing is key in the kitchen to enjoy the process. Here are the estimated times so you can plan your morning without rushing.

• Preparation: 10 minutes
• Cooking: 20 minutes (5 for pre-baking + 15 for final baking)
• Total: 30 minutes
• Servings: 5 units
• Difficulty: Easy

Ingredients

For this recipe, we will focus on the quality of fresh ingredients. Make sure to have everything on hand before starting.

• 5 tablespoons of room temperature margarine
• 5 flour tortillas (burrito or fajita type, medium size)
• 10 medium eggs
• Salt to taste
• Ground black pepper to taste
• 1⁄2 cup sliced mushrooms
• 8 cherry tomatoes cut into slices
• 1⁄2 cup grated Parmesan cheese

Substitutions and variations

We know that sometimes something is missing from the pantry. If you don't have margarine, you can use melted butter or even a little olive oil, although the flavor will change slightly. If you don't have fresh mushrooms, you can use canned ones (well drained) or substitute them with sautéed spinach. If cherry tomatoes are not available, regular tomatoes cut into small, seedless cubes work perfectly. No Parmesan? Try mozzarella cheese or any cheese that grates well.

Utensils we will use

We don't need sophisticated equipment, the basics from your kitchen are enough to achieve these egg baskets perfect.

• Muffin tin (6 or 12 cavities)
• Pastry brush (or a piece of paper towel for greasing)
• Medium mixing bowl
• Fork or manual whisk
• Cutting board
• Sharp knife
• Small spatula or spoon

Preparation

Follow these steps calmly. The fun part of this recipe is watching how the tortillas transform into crispy containers.

1. Preheat the oven

   Temperature setting. Turn on your oven to 380 °F (approximately 193 °C). It is vital that the oven is already hot when we put in the tortillas so they take shape quickly and don't get soggy.

2. Forming the baskets

   Greasing and shaping. Take the muffin tin and grease each cavity very well with a little of the margarine. Then, lightly spread the flour tortillas with the rest of the margarine. Place each tortilla inside a cavity of the tin, gently pressing the center and folding the edges to form a kind of flower or basket. This will serve as one of the best egg containers edible ones out there.

3. Pre-baking the base

   Initial baking. Bake the tin with the tortillas for 5 minutes. This step is the secret to prevent them from breaking later: we want the dough to dry out a bit and maintain its shape. When you take them out, you'll see that they already look like some egg cups rigid, ready to fill.

4. Filling preparation

   Ingredient mix. While the tortillas are in the oven, in a bowl break the eggs (you can beat them lightly if you prefer an omelette-like texture, or leave them whole if you want a liquid yolk, although this recipe suggests mixing). Add the sliced mushrooms, cherry tomato slices, salt and pepper to taste. Carefully integrate everything. If you have extra time and want to accompany this dish with something fresh, a pineapple pico de gallo would give it an incredible tropical contrast.

5. Filling and final baking

   Assembly and cooking. Pour the egg mixture into each pre-cooked tortilla basket. Be careful not to fill them to the absolute brim to avoid spills. Generously sprinkle Parmesan cheese on top. Return to the oven for 15 minutes.

6. Checking for doneness

   Signs of doneness. You'll know they're ready when the egg has set (looks firm in the center) and the cheese is golden. If you like the egg drier, you can leave them for a couple more minutes, but watch that the edges of the tortilla don't burn.

To finish and serve

Carefully remove the mold from the oven and let the baskets rest for a couple of minutes before taking them out; this helps the structure settle and prevents them from falling apart when moved. To unmold, use a small spoon or spatula to gently lift them. Serve them hot on a large plate. You can decorate with a little fresh parsley or chopped chives for color. They are delicious accompanied by a mild sauce or simply on their own. If you're looking for something more to complement a complete brunch, some banana and oat muffins would be the ideal sweet finish.

Nutritional Information

Here's an estimate of what each serving provides so you can easily keep track of your diet.

• Calories: 280 kcal
• Proteins: 14 g
• Fats: 16 g
• Carbohydrates: 22 g
• Fiber: 2 g

Note: Values are approximate and may vary depending on the size of the tortillas and eggs used.

5 keys to make it perfect

Sometimes the smallest details make a big difference between a good dish and a spectacular one. Here I share my secrets for these baskets.

1. The temperature of the tortilla: If the tortillas are very cold and rigid when you take them out of the package, heat them for 10 seconds in the microwave before placing them in the mold. This makes them more pliable and prevents them from tearing when forming the basket.
2. Do not omit pre-baking: Many people skip the initial 5 minutes of baking just for the dough. Don't do it! If you put the raw egg on the raw dough, the liquid will soak the tortilla and the bottom will be gummy instead of crispy.
3. The size of the vegetables: Cut the mushrooms and tomatoes into small pieces or thin slices. If they are too large, they will take up a lot of space and you will have less room for egg, plus they will release water that can affect cooking.
4. Control humidity: If using fresh mushrooms, make sure they are clean and dry. Excess water is the enemy of a crispy basket.
5. Final monitoring: Every oven is different. Starting from minute 12, begin to check. If you see that the edges of the tortilla are darkening too quickly but the egg is still raw, you can place a loose sheet of aluminum foil over it to prevent them from burning while the center finishes cooking.

When is it ideal to enjoy it?

These baskets are incredibly versatile. They are perfect for a weekend breakfast when you want to treat the family without spending hours cooking. They also work wonderfully as an appetizer at a meal with friends, as they look very elegant on the plate. Even, if you are planning a picnic, they facilitate the transport of eggs already cooked and seasoned without the need for extra cutlery, as they are eaten by hand. In summer, accompanied by a green salad, they are a light and satisfying dinner.

Comparison table

Sometimes we get confused with so many delicious egg options. Here I show you why this recipe is unique compared to other similar ones.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these baskets turned out for you. Did you add any special touch? Perhaps a little spice or a different aromatic herb? Leave your comment and share your own little tricks so we can all learn new ways to enjoy them!

Culinary glossary

• Sliced: Cut into thin, elongated slices. In this case, it refers to slicing the mushrooms thinly so they cook evenly.
• Set: It is the process by which the egg changes from a liquid to a solid state due to the action of heat. We are looking for the center to no longer move like a liquid.
• Preheat: Turn on the oven about 10 or 15 minutes before putting in the food to ensure the temperature is correct from the first second of cooking.
• Gratinate: Technique that consists of applying strong heat to the top so that the cheese melts and takes on a golden color and a crispy texture.
• Bain-marie (optional): Gentle cooking technique by submerging one container in another with hot water. Although here we bake directly, it's good to know for other more delicate egg recipes.