Description
These delightful breakfast cups combine crispy tortillas with a savory egg filling, a fun twist on a traditional breakfast. Perfect for busy mornings, they can be customized with your favorite toppings.
Ingredients
Scale
- 4 small tortillas
- 4 eggs
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/2 cup diced vegetables (bell peppers, onions, tomatoes)
- Salt and pepper to taste
- Cooking spray or oil
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a muffin tin with cooking spray or oil. Cut each tortilla into rounds that fit into the muffin tin and press them into each muffin cup. Bake for 5-7 minutes until slightly crispy.
- In a bowl, whisk the eggs and season with salt and pepper. Stir in the diced vegetables and half of the shredded cheese.
- Remove the tortilla cups from the oven, pour the egg mixture into each, and top with remaining cheese. Bake for an additional 15-20 minutes until eggs are set and cheese is melted.
Notes
Serve with salsa, avocado slices, or sour cream. Store leftovers in an airtight container for up to 3 days, reheat at 350°F (175°C) for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg