If you’ve been searching for a delightful, bite-sized breakfast or snack, look no further than this Mini Egg and Cheese Tortilla Cups Recipe. These charming little cups are packed with fluffy eggs, gooey cheese, and vibrant veggies all nestled in a crispy tortilla shell. Not only do they burst with flavor, but they’re also incredibly customizable and quick to whip up, making them an instant favorite for busy mornings, brunches with friends, or whenever you want a savory treat that’s both wholesome and fun to eat.
Ingredients You’ll Need
Gathering the right ingredients for this Mini Egg and Cheese Tortilla Cups Recipe is both simple and rewarding. Each component plays a vital role in balancing creamy textures, sharp flavors, and a satisfying crunch that will keep you reaching for more.
- Eggs (8): The fluffy, protein-packed core of these tortilla cups providing rich texture and flavor.
- Sour cream (1/2 cup): Adds a smooth creaminess that makes the eggs tender and moist; you can substitute with milk or heavy cream.
- Shredded cheese (1 cup): A melty, savory topping and filling; cheddar and mozzarella blend offers perfect flavor and stretch.
- Diced veggies: Bell peppers and onions bring a fresh, colorful crunch and subtle sweetness.
- Extra large tortillas (2) or small tortillas (8-12): The crispy edible cups that hold all the deliciousness together.
- Salt and pepper: Essential seasonings to brighten and balance the flavors in every bite.
How to Make Mini Egg and Cheese Tortilla Cups Recipe
Step 1: Prepare the Oven and Muffin Pan
Start by preheating your oven to 350 degrees Fahrenheit. While it’s warming up, grease a 12-cup muffin pan thoroughly. This step is key because it ensures your tortilla cups come out crisp and easily removable without sticking to the pan, making your cleanup a breeze!
Step 2: Cut and Shape the Tortilla Cups
Next, stack the tortillas and cut out twelve roughly 3.5-inch circles using anything circular like a cup, bowl, or even a can. If you’re using large tortillas, you can get four circles per tortilla, while small tortillas usually give you one each. Press each tortilla circle gently but firmly into the greased muffin cups. Don’t worry if they don’t fit perfectly at first—once the egg mixture is added and they bake, they’ll settle into delicious little cups with crispy edges.
Step 3: Whisk the Egg Mixture
In a medium bowl, vigorously whisk together the eggs and sour cream until they’re fully combined. It’s okay if the mixture looks a bit lumpy; the sour cream will blend in beautifully as it bakes. Stir in half of the shredded cheese and season generously with salt and pepper to taste. This mixture is the flavorful heart of your tortilla cups.
Step 4: Fill and Bake the Cups
Evenly pour the egg and cheese mixture into the prepared tortilla-lined muffin tins. Once filled, sprinkle diced veggies generously over each cup to add pops of color and texture. Place the pan carefully in the oven and bake for about 10 minutes. Then, pull out the pan to sprinkle the remaining cheese atop the cups and return them to bake for an additional 3 to 5 minutes. When the cheese turns bubbly and the tortilla edges glow golden and crisp, your Mini Egg and Cheese Tortilla Cups Recipe is ready to be enjoyed!
How to Serve Mini Egg and Cheese Tortilla Cups Recipe
Garnishes
To elevate your Mini Egg and Cheese Tortilla Cups Recipe, consider fresh garnishes like chopped chives or parsley for a burst of color and herbal brightness. A light drizzle of hot sauce or salsa adds exciting layers of flavor and a touch of heat that awakens the palate beautifully.
Side Dishes
These tortilla cups pair remarkably well with fresh fruit salad for a refreshing contrast or a simple green salad dressed with a light vinaigrette to keep the meal balanced and nutritious. For a heartier brunch, serve alongside crispy bacon or sausage links to round out the plate.
Creative Ways to Present
Get playful by serving these egg and cheese cups on a wooden board alongside small bowls of guacamole and sour cream for dipping. Arranging them in a festive pattern or stacking them on tiered trays makes them an instant conversation starter at brunch parties or potlucks.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Mini Egg and Cheese Tortilla Cups Recipe, store any leftovers in an airtight container in the refrigerator for up to three days. This keeps the eggs moist and the tortilla shells crisp enough to reheat without becoming soggy.
Freezing
If you want to prepare in advance or save some for later, these cups freeze beautifully. Place cooled cups on a parchment-lined tray and freeze individually before transferring them to a freezer-safe container. They will keep well for up to one month, making quick breakfasts or snacks a handy option whenever you crave them.
Reheating
To enjoy your Mini Egg and Cheese Tortilla Cups Recipe warm again, simply reheat in a 350-degree oven for 8-10 minutes or until warmed through and the cheese is melted. This method helps restore that fresh-baked crispiness much better than the microwave.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! This Mini Egg and Cheese Tortilla Cups Recipe is flexible—feel free to use your favorite cheeses such as pepper jack, gouda, or even a crumbled feta for a tangy twist. The key is choosing cheeses that melt well and complement eggs.
What vegetables work best in these tortilla cups?
Veggies like bell peppers, onions, spinach, tomatoes, or mushrooms work wonderfully. Just make sure to dice them small enough so they cook quickly and evenly during baking, keeping the cups tender and flavorful.
Can I make this recipe vegetarian or vegan?
For a vegetarian version, simply omit any meat additions and pack these cups with veggies and cheese. Vegan adaptations can be trickier, but using plant-based egg substitutes and vegan cheese can work if you experiment a bit.
What if I don’t have a muffin pan?
A muffin pan is ideal for shaping these bite-sized cups, but if you don’t have one, small ramekins or even a mini quiche pan could work. Just adjust baking times slightly and be attentive to prevent spills.
Can these be made ahead for a party?
Definitely! The Mini Egg and Cheese Tortilla Cups Recipe is perfect for prepping a day ahead. Bake them, cool completely, then refrigerate; reheat just before serving to impress your guests with minimal stress.
Final Thoughts
There’s nothing quite like the joy of biting into a warm, cheesy, and veggie-filled Mini Egg and Cheese Tortilla Cup that’s been made with care in your own kitchen. This recipe ticks all the boxes—easy to make, endlessly adaptable, and truly delicious. I can’t wait for you to try this recipe and share it with those you love because these little cups are pure happiness on a plate. Happy cooking!
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Mini Egg and Cheese Tortilla Cups Recipe
- Total Time: 25 minutes
- Yield: 12 mini tortilla cups
- Diet: Vegetarian
Description
These Mini Egg and Cheese Tortilla Cups are a delightful and easy-to-make breakfast or snack option. Packed with eggs, cheese, and veggies, they are baked in bite-sized tortilla cups for a convenient, tasty treat perfect for on-the-go mornings or brunch gatherings.
Ingredients
Egg Mixture
- 8 eggs
- 1/2 cup sour cream (or milk, or heavy cream)
- salt and pepper to taste
Cheese
- 1 cup shredded cheese (cheddar and mozzarella blend recommended)
Vegetables
- Diced veggies (mixture of bell peppers and onions recommended)
Tortilla Cups
- 2 extra large tortillas or 8–12 small tortillas
Instructions
- Preheat and Prepare Muffin Pan: Heat the oven to 350°F (175°C). Grease a 12-cup muffin pan thoroughly and set it aside to ensure the tortilla cups don’t stick.
- Cut and Shape Tortillas: Stack the tortillas and cut out twelve 3.5-inch round circles using a cup or similar object as a stencil. If using large tortillas, you can cut four circles per tortilla; small tortillas yield one circle each. Press each tortilla circle firmly into the greased muffin tin cups, molding them to fit. Imperfections in shape will adjust once the eggs are added. Set aside.
- Mix Egg Filling: In a medium bowl, whisk together the 8 eggs and 1/2 cup sour cream until well combined. Some lumps can remain as sour cream will blend in while baking. Stir in half of the shredded cheese and season with salt and pepper to taste.
- Fill Tortilla Cups: Evenly pour the egg mixture into the tortilla-lined muffin cups. Sprinkle the diced bell peppers and onions (or your choice of veggies) over the top of the eggs in each cup.
- Bake Initial Phase: Place the muffin pan in the oven and bake for 10 minutes. This allows the eggs to start setting and the tortilla crust to begin crisping.
- Add Remaining Cheese and Finish Baking: After 10 minutes, remove the pan from the oven and sprinkle the remaining cheese evenly over each cup. Return the pan to the oven and bake for an additional 3-5 minutes, until the cheese is melted, bubbly, and the tortilla edges are golden brown.
- Serve: Remove the pan from oven and allow the tortilla cups to cool slightly. Serve warm, either with a fork or by picking them up for a tasty portable breakfast or snack.
Notes
- You can substitute sour cream with milk or heavy cream for a lighter or richer texture, respectively.
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- For extra flavor, add herbs like chives or parsley to the egg mixture before baking.
- Use non-stick spray or brush the muffin tin with oil for easier removal.
- These cups can be made ahead and reheated for quick meals throughout the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
