Breakfast Egg Cups
Breakfast egg cups, made with tortillas, eggs, veggies, and protein
Ingredients
6 Large Eggland's Best eggs
6 Mission Carb Balance Soft Taco Flour Tortillas
1/3 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Salt and pepper
Optional add-ins: cooked bacon or sausage, diced bell pepper, spinach, onion, mushrooms
Preparation
- Preheat oven to 375°F
- Lightly grease a standard muffin tin
- Warm tortillas briefly so they’re pliable, then press one into each muffin cup to form a bowl
- Sprinkle a little cheese into the bottom of each tortilla
- Add any cooked veggies or protein
- Crack one egg into each cup
- Season with salt and pepper
- Top with remaining cheese
- Bake 18–22 minutes, until whites are set and yolks are done to your liking
- Let cool 3–5 minutes before removing — they firm up as they rest
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cup |
|---|---|
| Calories | 180 kcal |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 190 mg |
| Sodium | 300 mg |
| Carbohydrates | 18g |
| Dietary Fiber | 2 g |
| Protein | 10 g |
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