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!
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!
Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 226mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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