To make these egg cups, start by preheating your oven to 350 F. Spray a muffin tin with oil. Next, prepare the tortillas.

Roll each tortilla tightly into a cigar shape, trim off the ends, and cut the center portion into three equal pieces. Place each piece into a muffin slot, then repeat with the remaining tortillas until all 12 slots are filled.

Next, prepare the sausage mixture. Heat a large skillet on the stove over medium heat.

Add the Italian sausage and use a spoon or masher to break it down into small pieces. Cook until it’s almost fully browned.

While it cooks, finely dice the bell peppers and onion. Once the sausage is nearly done, add the diced peppers and onion to the pan and cook everything together for an additional 2 minutes. Turn off the heat once done and set the mixture aside.

Next, prepare the eggs. Crack the eggs into a large bowl and add in the milk, garlic powder, salt, and pepper. Whisk until smooth and fully combined. Once it’s done, set it aside.

Then, fill each muffin slot about ¼ of the way with the egg mixture. Add a spoonful of the sausage mixture on top, then finish with another small spoonful of the egg mixture. Be careful not to overfill, as the egg cups will puff up in the oven.

Finally, sprinkle mozzarella cheese on top of each cup.

Bake for 28–30 minutes, until the egg cups are puffy and golden on top. If they rise over the edges a bit, don’t worry; they’ll deflate as they cool. Enjoy!