Egg Filled Tortilla Cups
Transform your breakfast routine with these irresistible Egg Filled Tortilla Cups—a perfect combination of flavor, simplicity, and creativity. Crafted from crispy, golden flour tortillas shaped into edible cups, each is filled with a savory mix of creamy eggs, melted cheddar cheese, smoky crumbled bacon, and vibrant bell peppers. This crowd-pleasing recipe is a breeze to make, requiring just 10 minutes of prep and 20 minutes of baking, making it an excellent option for busy mornings. Whether you're hosting brunch or simply treating yourself to a fun and customizable breakfast, these portable, protein-packed tortilla cups deliver big on taste and presentation. Plus, they're easy to personalize with your favorite toppings or garnishes like fresh cilantro or an extra sprinkle of cheese! Ready in under 30 minutes, these playful breakfast delights are guaranteed to be the star of your table.
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Recipe Information
Ingredients
- 6 pieces Small flour tortillas
- 6 pieces Large eggs
- 3 cups Shredded cheddar cheese
- 6 slices Cooked bacon, crumbled
- 1 cup Diced bell peppers
- 0.5 cup Chopped green onions
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a standard muffin tin with non-stick cooking spray to prevent sticking.
Warm the tortillas slightly in the microwave for 10-15 seconds to make them pliable.
Gently press each tortilla into a muffin tin cup, folding and overlapping the edges as needed to form a cup shape.
Sprinkle about 2 tablespoons of shredded cheddar cheese into the bottom of each tortilla cup.
Crack one egg directly into each tortilla cup. Be careful not to break the yolk unless you prefer scrambled-style eggs.
Top the eggs with a sprinkle of crumbled bacon, diced bell peppers, and chopped green onions. Adjust portions based on your preference.
Season each cup lightly with salt and black pepper.
Bake in the preheated oven for 18-20 minutes, or until the eggs are set to your desired doneness. For a runny yolk, check after 15 minutes.
Carefully remove the tortilla cups from the muffin tin using a spoon or spatula and transfer to a plate.
Serve warm and enjoy your delicious egg-filled tortilla cups. Optionally, garnish with additional cheese or fresh herbs like cilantro.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1533 mg | 511% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 126.9 g | 46% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.1 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2879 mg | 221% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
