These tortilla breakfast cups are loaded with eggs, bell pepper, spinach, and, of course, cheese. They are easy to make and are the perfect on-the-go breakfast when you are behind schedule on a busy morning. Best part? You can make these tortilla breakfast cups ahead of time and freeze them so you can pull them out and quickly heat them in the microwave.
How To Cut the Tortillas
Tortillas are extremely versatile which is why they are one of my go-to ingredients. You can use them in so many recipes, whether sweet or savory. Today we are using them as a shell to hold delicious baked eggs.
For this particular recipe, we will be cutting the tortilla into a circle and placing it into a muffin tin. I like to use flour tortillas, the large ones. Although you could use corn tortillas, I would not recommend it.
Corn tortillas may crack while folding them and placing them in the muffin tin. If you absolutely have to use corn tortillas, it would be best to crush or cut the crunchy bits to add to the egg batter beforehand. This way you can skip the flour tortilla casing and just use non-stick spray on the muffin tin and add the batter directly.
Now, let’s get back to the breakfast egg tortilla recipe. You can use a 4 1/2 -inch diameter to cut the tortillas into rounds. I used a bowl and my trusty knife to make the tortilla rounds. Simply place a bowl that has a 4 1/2-inch rim onto a tortilla and run your knife around the bowl to create a circle.
Can Breakfast Tortilla Cups Be Made Ahead Of Time
You can make these breakfast tortilla cups ahead of time easily. Just follow the recipe but don’t bake them.
Cover the breakfast tortilla cups with plastic wrap and store them in the refrigerator. Remove the wrap from the breakfast tortillas 30 minutes before you intend on baking them, let them come to room temperature, and bake them as directed.
Although these breakfast tortilla cups can be made in advance, I do not recommend storing the uncooked cups in the refrigerator for more than one day. The tortilla cup can become soggy if the breakfast tortilla cups are kept in the fridge too long.
Can I Substitute Eggs With Egg Whites?
Yes, you can replace whole eggs with egg whites. Simply double the number of eggs by using 8-10 egg whites.
How To Store Tortilla Breakfast Cups
I highly doubt you will have any breakfast cups left once you’ve served them. However, it is still important to know how to store them.
Simply place the leftover breakfast cups in an airtight container and place them in the refrigerator for up to 3-4 days. If you have more than one layer, you can place a sheet of parchment paper in between and store it.
How To Freeze Tortilla Breakfast Cups
You can also freeze these tortilla breakfast cups. Allow the tortilla breakfast cups to cool completely and put them in the freezer.
To reheat frozen tortilla breakfast cups, thaw them in the refrigerator overnight. Place them in the oven or in the microwave and you have fresh tortilla cups in no time.
Tortilla Breakfast Cups Variations
The attractive thing about these breakfast tortilla cups is that you can customize them. Like I always say, if you don’t like certain ingredients, change them. Some of the variations you can use are;
- Diced bacon
- Diced ham
- Potato hash
- Sliced Mushrooms
- Feta cheese
Tortilla Breakfast Cups Ingredients
This breakfast tortilla breakfast cup recipe is very easy and uses simple, fresh ingredients.
Eggs: Eggs are the base of this recipe. Use fresh eggs and season them generously with salt and pepper to bring out their flavor.
Tortillas: I used burrito-sized flour tortillas. They are soft and pliable enough to form into cups and will not tear while you are working with them.
Chili Powder: Chili powder adds a kick of spice to the breakfast egg cups. It enhances the flavor of the egg cups, but you can reduce the amount or omit the chili powder if you want no spice.
Tomato: Tomatoes add a little bit of acidity and sweetness to the breakfast cups and help balance the heat from the chili powder.
Mozzarella cheese: You can use any type of cheese you want. I opted for mozzarella cheese because it will not overpower the other flavors of the other ingredients like sharp cheddar or feta cheese would.
Bell peppers: Bell peppers add texture to these breakfast tortilla cups as well as flavor.
Spinach: Spinach adds a burst of color to these egg cups and makes them that much healthier.
How to make the perfect Tortilla Breakfast Cups?
These tortilla breakfast cups are an easy and fun way to enjoy the most important meal of the day even more. Simply get your flour tortillas and cut them into rounds using a bowl or another round shape. In the meantime spray your muffin tin with non-stick cooking spray.
Take your eggs and your vegetables and beat them together before adding your seasonings. Add half the cheese in and you’re ready to assemble the breakfast cups. Place your tortilla rounds in the muffin tin and add your egg mixture. Top with cheese and in the oven they go.
Let them get all nice and golden and get ready to eat them. If you have any leftovers, which I doubt you will, store them in an airtight container and refrigerate them. You can also freeze them and have breakfast at the ready for the next few days.
How can I use the leftover tortilla pieces?
There are so many different ways to use the leftover tortilla pieces. You can fry them and serve them with different dips or whole eggs. You can also fry them and crunch them up and add them to the egg mixture for an added crunch.
Can I make these breakfast cups with low-carb tortillas?
Yes, you can. Any kind of tortilla that is soft and pliable works for these breakfast cups.
Can I use Naan instead of tortillas?
You could use Naan but it may be too thick to completely crisp up in the oven. I wouldn’t recommend it but you could always try and let me know if it works out.
What if I don’t have a muffin tin?
You don’t necessarily need one, but it’s because of the muffin tin that you can get the cup shape. You could layer tortillas in a loaf pan and add the egg mixture to it. Bake and you have a delicious baked egg loaf.
Can I use whole eggs instead of beating them?
Now, this is another variation that can work wonderfully. You can add all your vegetables to the bottom of the tortilla cup and add a whole egg on top. Add your seasonings and the cheese on top and bake as normal.
What goes well with these tortilla breakfast cups?
You can serve these breakfast cups on their own as they are delicious and filling but if you want something more, you can serve them with freshly baked bread, sour cream, or even a glass of milk.
Tortilla Breakfast Cups
- 9 Tortillas
- 3-4 large Eggs
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 1/2 tsp Chili powder
- 1 small yellow Bell Pepper, diced
- 1 Tomato, diced
- 1 cup shredded Mozzarella cheese
- 1 cup fresh Spinach leaves, chopped
- Non-stick Cooking spray
- Arrange the tortillas on a level surface and place a 4-5 inch circular bowl on top.
- Run a knife around the bowl to cut the tortillas into rounds.
- In the meantime, spray a muffin tin with non-stick cooking spray.
- Crack the eggs into a bowl and add the salt, pepper, and chili powder to them. Whisk to combine.
- Stir in the bell peppers, tomatoes, spinach, and 1/2 cup shredded mozarella cheese.
- Arrange the tortilla rounds into the prepared muffin tin by pressing the bottom down so it lays flat. Move the edges around to ensure fit and it should look like a cup.
- Ladle a scoop of the egg mixture into the tortilla cups and add the remaining 1/2 cup of shredded mozzarella on top.
- Bake the tortilla breakfast cups at 350°F for 15-20 minutes until the eggs are set and the cheese has melted.
- Serve and enjoy!
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