Baked Eggs In Mexican Corn Cup Recipe

Baked Eggs In Mexican Corn Cup Recipe is a innovative breakfast recipe, where eggs and corn are served together, like that of a egg baked in an edible corn cup. Something your children will love for sure.

Monika Manchanda
Baked Eggs In Mexican Corn Cup Recipe
750 ratings.

Baked Eggs In Mexican Corn Cup is a delicious recipe idea of serving baked eggs in a freshly made corn shell.

The corn shell is flavored with spicy Mexican Salsa Sauce and chopped garlic. The flavors of the dish compliment each other and they are surely going to brighten up your breakfast table. There is no butter or fat used in the recipe hence it is a healthy breakfast choice for the entire family. 

Serve Baked Eggs In Mexican Corn Cup along with Quick Strawberry Yogurt Smoothie for a healthy breakfast or an after school snack for your kids. 

Other recipes that you can try are:

  1. Egg Bhurji Stuffed Pita Pockets Recipe
  2. Stuffed Deviled Eggs with Parsley and Mayonnaise
  3. Scrambled Egg Sandwich Recipe With Cucumber


Cuisine: Mexican
Course: World Breakfast
Diet: Eggetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M


6 Servings


  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Sooji (Semolina/ Rava)
  • 1 cup Del Monte Whole Corn Kernels
  • 5 - 6 cloves Garlic , finely chopped
  • 1 teaspoon Extra Virgin Olive Oil
  • 5-6 Pickled Jalapenos , fresh, or 2 green chilies roughly chopped
  • 2 - 3 sprig Parsley leaves , finely chopped
  • Salt and Pepper , to taste
  • 1/3 cup Tomato Salsa
  • 1/4 cup Chilled water , or as required
  • 6 Whole Eggs

How to make Baked Eggs In Mexican Corn Cup Recipe

  1. To begin making the Baked Eggs in Mexican Corn Cup Recipe, we will first roast the corns in a skillet.

  2. Heat a teaspoon of oil in a cast iron skillet over medium heat. Roast the corn kernels till soft and brown marks start appearing on the corn kernels. Turn off the heat. Set aside in a bowl till required. 

  3. Next sift the flour and semolina together in a large mixing bowl. Add salt, pepper, parsley and jalapeno along with roasted corn and chopped garlic. 

  4. Add the tomato salsa to bind the mixture. If you think its not coming together use a tablespoon or so of cold water. No need to knead the dough. It should just come together. 

  5. Preheat you oven at 180 C. Grease a muffin pan with little oil or butter.

  6. In a greased muffin pan now line this mixture in a 1/4 inch thick layer.

  7. Gently press the mixture towards the base of the muffin mould to form a crust like shape. Bake the corn shells at 180 C for about 15 mins, till it feels set. 

  8. Once baked bring the muffin tray out of the oven. Break one egg in each corn cup. Sprinkle salt and pepper on each egg as per taste. Bake once again for 10 minutes or till the egg is baked as per your preference. 

  9. Let the Baked Eggs in Mexican Corn Cup cool in the wire rack for few minutes before removing from the muffin tray. 

  10. Serve Baked Eggs In Mexican Corn Cup along with Quick Strawberry Yogurt Smoothie for a healthy breakfast.