Description
Crunchy Tortilla Breakfast Cups are a delicious and easy-to-make breakfast option, featuring crispy tortilla shells filled with a savory egg mixture, bacon, and cheese.
Ingredients
Scale
- 6 small (6-inch) flour tortillas
- 4 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cooked bacon, crumbled (about 4 slices)
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- Fresh cilantro, chopped (for garnish)
- Salsa or hot sauce (for serving)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with nonstick cooking spray or a thin layer of oil.
- Microwave tortillas for 15 to 20 seconds until soft. Press each tortilla gently into a muffin cup, forming an even shell by pleating edges as needed.
- In a medium mixing bowl, whisk together eggs, milk, salt, and black pepper until fully blended.
- Distribute crumbled bacon and half the shredded cheddar cheese evenly among the six tortilla shells.
- Pour the egg mixture into the tortilla shells, filling each cup nearly to the top without overfilling.
- Sprinkle remaining cheddar cheese and chopped green onions over each cup.
- Bake for 18 to 20 minutes or until eggs are set and tortillas turn golden and crisp.
- Let the cups cool in the tin for 2 to 3 minutes. Carefully lift each cup out. Garnish with chopped cilantro and serve with salsa or hot sauce as desired.
Notes
- For a spicy kick, consider adding diced jalapeños to the egg mixture.
- These cups can be made ahead and stored in the refrigerator, then reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg