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    You are here: Home » Recipes » Breakfast

    Published: Jan 5, 2012 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Tortilla Baked Egg Muffin Cups

    baked egg muffin cups
    Jump to Recipe Print Recipe
    Whole wheat tortilla shells make these egg cups super easy to serve.
    Prep Time20 mins
    Cook Time15 mins
    Servings: 8 egg cups
    American
    Breakfast
    baked egg muffin cups

    These baked egg muffin cups are so easy. Eggs baked in whole wheat tortilla cups for an easy vegetarian breakfast.

    Looking for the perfect side dish to serve with these eggs cups at brunch!? Try these baked tomatoes.

    baked egg muffin cups

    Let me apologize in advance – this is not much of a recipe.  It’s more of an idea of a recipe. And I will admit I totally saw something on a menu and thought I'd try to recreate it.

    These baked egg muffin cups are such an awesome idea I had to share it.  Really, if you feel a need to change things up for this weekend’s breakfast you should try this.

    Here is what I did and here is what you will need.  Sorry that the measurements are a bit sketchy.

    baked egg muffin cups

    We made 8 muffin cups with 4 large eggs and a splash of milk. That's how we like our scrambled eggs. 

    Using 8 small whole wheat tortillas stuff your muffin cups. I wanted to cut each tortilla in half, and so only use 4, but my husband was in charge of the cup stuffing and he is a "more is better kind of guy” – so we used a whole small tortilla for each muffin cup.  You can see from the picture how he pushed them into the tins.

    Once the tortilla's are ready, divide some sauteed veggies between the muffin cups, fill with the eggs and top with cheese.

    Bake at 400 for about 15 minutes or until the eggs are set. 

    Serve with more fresh toppings:

    • green onions
    • fresh tomato
    • cilantro
    • Greek yogurt or sour cream
    • salsa
    baked egg muffin cups
    Average rating: 5 stars

    Easy Baked Egg Muffin Cups

    Whole wheat tortilla shells make these egg cups super easy to serve.
    Prep Time20 mins
    Cook Time15 mins
    Servings: 8 egg cups

    Required equipment

    • 12 cup muffin tin

    Ingredients

    • 8 whole wheat small tortillas
    • 4 eggs
    • ¼ cup milk
    • salt and pepper
    • 1 red pepper, diced
    • 1 small red onion, diced
    • ½ cup shredded heese – cheddar or a Tex-Mex mix of some sort
    • green onions
    • fresh tomato
    • cilantro
    • Greek yogurt or sour cream
    • salsa

    Instructions

    • Preheat oven to 400 degrees.  Coat your muffin tray with cooking spray.
    • Using 8 small whole wheat tortillas stuff your muffin cups. I wanted to cut each tortilla in half, and so only use 4, but my husband was in charge of the cup stuffing and he is a "more is better kind of guy” – so we used a whole small tortilla for each muffin cup.  You can see from the picture how he pushed them into the tins.
    • Make a “scrambled” egg mixture – however you like your scrambled eggs.  We used 4 large eggs with a splash of milk, salt and pepper. You could also just use egg whites. Set this aside.
    • Heat a non-stick skillet or frying pan over medium heat.  Add a touch of olive oil if needed.
    • Dice one red pepper and one small red onion and sauté until soft. We seasoned ours with a Tex-Mex spice blend.
    • Meanwhile, dice and seed a tomato or two, chopped some green onions and cilantro.
    • Assemble the egg cups.
    • In each tortilla shell add a heaping tablespoon of the red pepper and onion mixture.  Top with a few pieces of tomato, a sprinkle of cilantro and some green onion. Pour egg mixture on top, until muffin tin (not the tortilla shell) is almost full.  Sprinkle shredded cheese on top of each.
    • Bake for about 15 minutes, or until the eggs are set and the tortilla is nicely browned.
    • Top with Greek yogurt or sour cream and salsa.
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    1. Lindsay says

      January 05, 2012 at 11:46 pm

      These look gorgeous!!! Nice job!!! 😀

      Reply
      • infinebalance says

        January 06, 2012 at 7:59 am

        Many thanks! We've enjoyed them.

    2. Rebecca @ All-American Vegetarian says

      January 06, 2012 at 10:46 am

      Tasty! I might have to make a tofu-scramble version of this! Thanks for sharing.

      Reply
      • infinebalance says

        January 06, 2012 at 11:06 am

        If you do, let me know how that turns out. I've tried tofu scramble before but I have never been happy with it. I would love a good recipe!

      • Rebecca @ All-American Vegetarian says

        January 07, 2012 at 2:04 am

        Here is a tofu scramble I have on my blog: http://allamericanvegetarian.blogspot.com/2011/04/day-19-zucchini-and-spinach-scramble.html
        Do you know the blog Peas and Thank You? She has a good scramble in her cookbook, not sure if is on her blog.

    3. Granny says

      January 06, 2012 at 10:12 pm

      What an appetizing presentation, yet so simple! I am glad you shared this. We have a neat little café here in town that serves very unique dishes and this i right up their alley. I will make sure they stop by your Blog for a "taste." All at once playful and elegant. They will love it. Thanks.

      Reply
      • infinebalance says

        January 06, 2012 at 11:09 pm

        Once again, I thank you for your kind words. Please do, share!

    4. thekalechronicles says

      January 07, 2012 at 9:30 am

      This looks delicious -- and do-able except for the fresh tomato (out of season until July or so). Thanks. I'm subscribing.

      Reply
      • infinebalance says

        January 09, 2012 at 5:44 pm

        Totally agree about winter tomatoes. Try adding some salsa in their place!

    5. Miriam says

      January 07, 2012 at 10:22 pm

      Those are awesome! I haven't seen anything like these before, well done! [email protected]Meatless Meals For Meat Eaters

      Reply
      • infinebalance says

        January 09, 2012 at 5:43 pm

        Thank you so much. Thanks for stopping by!

    6. C says

      January 18, 2012 at 8:05 pm

      This is a fabulous idea. What a breakfast, this would make.

      Reply
    7. veghotpot says

      October 17, 2012 at 6:19 am

      Just browsing for new breakfast ideas and this looks fab!! yum yum!

      Reply

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    Trish Cowper

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    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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