Mexican Breakfast Cups

• 1 pound Ground Sausage
• 1/2 cups Diced Tomatoes
• 1/4 cups Fresh Cilantro, Roughly Chopped
• 4 ounces, weight Can Of Green Chilis
• 2 whole Large Flour Tortillas
• 1/2 cups Cotija Cheese, Shredded
• 4 whole Eggs
• 1/4 cups Milk
• 1/4 teaspoons Chili Powder
• 1/4 teaspoons Ground Cumin
• Salt And Pepper, to taste

1. Preheat oven to 350u0b0F.
2. Start browning sausage; halfway through, add the tomatoes, cilantro and chilis. Stir well and continue cooking until sausage is done. Set aside.
3. Cut each tortilla into thirds, then in thirds across to make squares. Grease a muffin tin with non-stick spray. Place tortilla pieces in each muffin cup covering the bottom and as much of the sides as possible. You may have to use two tortilla pieces to completely cover the cup. Sprinkle a little of the cheese in the bottom of each tortilla cup.
4. Whisk together eggs, milk, chili powder, cumin, salt and pepper. Divide the sausage mixture among the tortilla cups, about 1 1/2 tablespoons per cup. Then add egg mixture to the tortilla cups, filling them just over 3/4 ful. Top each cup with the remaining cheese. Bake cups for 20-25 minutes or until the eggs are set. Serve immediately.

ground sausage, tomatoes, ubc, green chilis, flour tortillas, cotija cheese, eggs, ubc, ubc, ubc, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/mexican-breakfast-cups/ (may not work)