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

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.

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

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

Ingredients

  • 8 whole wheat small tortillas
  • 4 eggs
  • 1/4 cup milk
  • salt and pepper
  • 1 red pepper, diced
  • 1 small red onion, diced
  • 1/2 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