Tortilla Egg Muffins
These tortilla egg muffins feature a crispy tortilla shell filled with a fluffy, savory egg mixture. They are perfect for a quick, portable breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 small tortillas (flour or corn)
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup diced vegetables (bell peppers, onions, spinach, or tomatoes)
- ¼ cup cooked and crumbled sausage or bacon (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh herbs (optional)
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- Press each tortilla into the muffin cups to form small bowls.
- In a bowl, whisk together eggs and milk until well combined.
- Stir in shredded cheese, diced vegetables, cooked meat if using, and seasonings.
- Pour the egg mixture into each tortilla cup, filling about three-quarters full.
- Bake for 18–22 minutes until eggs are set and tortilla edges are golden and crisp.
- Allow to cool slightly before removing from the tin.
- Serve warm.
Notes
- Warm tortillas slightly before shaping to prevent cracking.
- Pre-cook vegetables to reduce excess moisture.
- Use whole wheat or corn tortillas for variation.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or oven until warmed through.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 170 mg
Find it online: https://thefamilycooking.com/tortilla-egg-muffins/
