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
