Description
A delightful way to enjoy breakfast with individual tortilla cups filled with eggs, veggies, and cheese.
Ingredients
Scale
- 4 small corn tortillas
- 4 large eggs
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup cooked sausage or bacon (optional)
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin.
- Cut each tortilla into a circle that fits into the muffin tin cups and press into the cups to form a cup shape.
- Sauté the diced bell peppers and onions until soft.
- In a bowl, whisk together the eggs, salt, and pepper until fluffy.
- Add the sautéed vegetables and optional cooked sausage or bacon to the eggs and mix well.
- Pour the egg mixture evenly into each tortilla cup, leaving space for the eggs to rise.
- Top each cup with shredded cheese.
- Bake for about 15-20 minutes or until the eggs are set and the cheese is melted.
- Garnish with fresh cilantro if desired and serve warm.
Notes
These cups are versatile and can be customized with your favorite ingredients. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg