Description
Crispy tortilla cups filled with fluffy eggs, melty cheese, and savory fillings—perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
Base Ingredients:
- 6 small (6-inch) flour tortillas
- 6 large eggs
- ⅓ cup whole milk (or milk alternative)
- 1 cup shredded sharp cheddar cheese
- ½ cup diced red bell pepper
- ½ cup chopped spinach (fresh or drained frozen)
- ¼ cup diced green onions
- ½ cup cooked turkey sausage, crumbled
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional Add-ins:
- Diced cooked sweet potatoes
- Jalapeño slices
- Black beans, rinsed and drained
- Shredded Monterey Jack or pepper jack cheese
- Chopped cilantro, for garnish
Instructions
- Prep the tortilla cups: Cut tortillas into 3–4 inch rounds and press into greased muffin tin cups.
- Cook proteins/veggies: Sauté peppers, onions, and turkey sausage until soft and browned.
- Mix the eggs: Whisk eggs with milk, garlic powder, paprika, salt, and pepper until frothy.
- Add fillings: Stir in cooked veggies, sausage, spinach, green onions, and ¾ cup cheese.
- Fill and top: Pour egg mixture into tortilla cups (¾ full), sprinkle remaining cheese.
- Bake: At 375°F (190°C) for 18–22 minutes until set and golden. Cool 3–5 minutes.
- Garnish and serve: Top with cilantro or hot sauce. Serve with salsa or avocado if desired.
Notes
- Warm tortillas to prevent cracking.
- Make vegetarian by replacing meat with veggies or beans.
- Use non-dairy cheese/milk for dairy-free version.
- Freeze for up to 2 months; reheat in oven for best results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 2 bites
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 420 mg
- Fat: 13g
- Saturated Fat: 4 g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 165 mg