Your favorite breakfast just got a fast and delicious bite-size upgrade. That’s right, my Healthy Tortilla Egg Cups are the ultimate prep-ahead breakfast for those days where you really just need something fast, easy, and nutritious. This recipe makes 12 muffins, is packed with protein, and is perfect for both kids and adults alike!
Friends, when it comes to breakfast, we all know that eggs reign king. Whether we’re talking about traditional scrambled eggs, a healthy egg-white omelette, or the ever-aesthetically-pleasing egg cups, there are so many delicious ways to enjoy eggs. And not only that, but they also happen to be one of the most nutrient-dense breakfast ingredients as well. Eggs are full of protein and healthy fats to keep you full, satisfied, and satiated all morning long. And in this recipe? They truly become irresistible.
You can think of these tortilla egg cups as a grab-and-go version of a breakfast taco. They have everything you love about a breakfast taco- the eggs, tortilla, tomatoes, and meat- but in a convenient little bite that is easy to heat and eat on-the-go. As a mom of two little boys, I know how easy it is to get so swept up in our morning routine that I miss my window of opportunity to make breakfast. By prepping these bad boys at the beginning of the week, I’m ensuring that I always have a delicious breakfast ready to go in seconds.
But Nicole, How do You Reheat Eggs?
One of the cardinal “rules” of cooking is that you don’t reheat eggs. When reheated, eggs can take on a slimy, almost rubbery texture that is… well, barely edible at best. But lucky for you, there is a trick to getting your eggs perfectly reheated, every time!
Simply place your egg cups in the microwave for 30 seconds, being sure to place a cup of water in the microwave alongside the egg cups. This will prevent the tortillas from getting soggy!
You can also reheat them in the oven, at 300 F, for 5-6 minutes, if you prefer. If you do this method, I recommend decreasing the initial cook time on your egg cups by 1-2 minutes, so that the eggs don’t get overcooked!
What You Need to Make These Easy Egg Cups
All you need are 6 easy ingredients to bring these tortilla egg cups to life!
- Tortillas: You’ll want to use the small, street tortillas in this recipe! I like using the small flour tortillas in this recipe, because they’re soft and pliable. But if you want to use corn tortillas, I recommend lightly heating them up first so that they’re pliable and fit easily into the muffin tins.
- Eggs: Of course, you’ll need eggs to make these egg cups! Any eggs work well in this recipe – I like the Vital Farms brand because they’re organic and free-range.
- Tomato: Tomato not only adds color and a dose of Vitamin C, but it also tastes delicious with the eggs, chives, and bacon.
- Chives: Chives add the perfect herbaceous flavor to these eggs, and are one of my favorite ingredients to put in eggs, in general!
- Bacon: Bacon and eggs is a breakfast classic, and I love the addition of bacon in this recipe. You can also use turkey bacon or a vegetarian bacon substitute, if you want. Just be sure to cook it ahead of time!
- Sea Salt & Black Pepper: A little salt and pepper is necessary for any egg recipe, in my opinion!
How to Make This Easy, Prep-Ahead Breakfast
Making these muffins couldn’t be easier! Simply start by preheating your oven to 350 F.
Next, grab a muffin tray and add a tortilla to each cavity. If using flour tortillas, they should bend into shape easily! If you are using corn tortillas, you’ll want to warm them briefly, on the stove, before fitting them into the muffin cavities, so that they don’t rip.
Once the tortillas are in the muffin tray, crack an egg into each one. Then, top each egg with your chopped tomato, chives, pre-cooked bacon, sea salt, and black pepper.
Bake for 20 minutes, or until the egg whites are set and cooked to your liking. Once they’re done, remove them from the oven, serve, and enjoy!
Store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for up to one month. When you’re ready to eat them, simply follow the reheating instructions above!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Bea Moreno
Ingredients
- 12 Small Street Taco-Sized Tortillas
- 12 Eggs
- 1 Tomato, finely chopped
- 3 Tablespoons Chives, finely chopped
- 3 Pieces Bacon, finely chopped
- Sea Salt, to taste
Instructions
- Start by preheating your oven to 350 F.
- Next, grab a muffin tray and add a tortilla to each cavity. If using flour tortillas, they should bend into shape easily! If you are using corn tortillas, you’ll want to warm them briefly, on the stove, before fitting them into the muffin cavities, so that they don’t rip.
- Once the tortillas are in the muffin tray, crack an egg into each one.
- Then, top each egg with your chopped tomato, chives, pre-cooked bacon, sea salt, and black pepper.
- Bake for 20 minutes, or until the egg whites are set and cooked to your liking.
- Once they’re done, remove them from the oven, serve, and enjoy!
- Store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for up to one month. When you’re ready to eat them, simply follow the reheating instructions above!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These were very easy to make, but were difficult to take out of the muffin tin (maybe it was because I used corn tortillas?). Super fun way to have egg cups though
Oh no! I’m sorry to hear that, Chloe. You may need to spray the muffin tin first to prevent the sticking. I hope that helps!
Fun little bites. Totally customizable. Very easy to make. Thank you!
I’m so happy you enjoyed it, Anna! Thank you for your review!
I make a modified version of this at least once a month or more. A healthy grab and go, handheld item, easy to eat at my desk.
I am so thrilled to hear that, Carol! Thank you for your review!
This was so good! The cook time was almost perfect for a jammy yolk with the white cooked through. (For my oven it was 2 min off, but I used that 2 minutes to quick top it with cheese and then pop it back in)
Don’t forget to grease your pan! Make taking them out a lot easier.
I added cooked turkey bacon, some garlic salt, and topped it with mozzarella cheese.
While the tortilla doesn’t add any flavor, it is a good thing to hold it all together. I tore mine apart when putting it in the muffin tins so it’d fit better and be thinner. The egg white held it all together luckily.
I definitely will be doing this again.
Perhaps due to the altitude it needed an additional 10 minutes. Other than that, a great recipe that looks cute!