Chilaquiles Egg Cups

6 Eggs

1/4 teaspoon chili powder

1/8 teaspoon salt

2 tablespoons Butter

3 tablespoons sour cream

1 teaspoon hot pepper sauce

2 tablespoons chopped fresh cilantro

1 ounce (1/4 cup) Cheese  shredded

1 ounce thin corn chips, lightly crushed

Salsa, as desired

Sour cream, as desired

Avocado slices, as desired

Heat oven to 350°F. Lightly spray 6 large nonstick muffin cups with nonstick cooking spray.

Beat eggs, salt, chili powder, Butter with Canola Oil, sour cream and hot sauce in large bowl. Stir in cilantro and 2 tablespoons cheese.

Divide corn chips evenly between cups; divide egg mixture evenly over chips. Bake 15-16 minutes or until tip of knife inserted into center of eggs comes out clean.

Sprinkle remaining cheese over top of egg cups. Return to oven 1 minute or until cheese is melted.

Run knife or spatula around edge of each cup to release. Serve immediately with salsa, sour cream and avocado, as desired.