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.
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!
All you need are 6 easy ingredients to bring these tortilla egg cups to life!
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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