A few months ago, we had guests coming up for the weekend. The week prior had been hectic and crazy and meal prep was not in the cards. Because of this, I didn’t have a whole lot planned besides baking fresh cherry donuts (get the recipe by clicking the link. They are amazing and have been a request for guests around here). However, the guests also raise chickens so we were gifted a few dozen eggs. I developed these baked tortilla egg muffins with various leftovers in the fridge.
Let me tell you, they were a huge hit. I was able to customize them for different preferences: drop the tortilla for those watching their carbs, skip the spinach for the kids, etc. I couldn’t believe how fast they came together. Beyond the speed, they were beautiful and looked like I had to have worked hard putting them together (Let them believe it, right?). Oh, and the tortilla egg muffins were no fuss with minimal mess. All the winning.
I tweaked it a little for this recipe, using street taco sized tortillas. If you can’t find them, you can cut regular shells into thick strips and layer them (what I did the first time). I am impressed with the crisp tortilla shells and how the egg bakes up perfectly. Okay, enough talk. I hope you all enjoy baked tortilla egg muffins as much as my family did!
Your Ingredients for Baked Tortilla Egg Muffins
- 18 street taco size tortillas
- 10 eggs
- ¼ teaspoon each of salt, pepper, garlic powder, onion powder, and paprika
- ⅛-¼ cup milk
- ½ cup diced ham or browned breakfast sausage
- ½ cup each spinach, diced peppers, tomatoes
- Shredded cheese
Your Steps
Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup.
Begin by In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full.
Here, you can personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.
Finally, bake at 350 degrees for 20-25 minutes. The shells will become perfectly crispy and delicious. Serve immediately.
Baked Tortilla Egg Muffins
Ingredients
- 18 street taco size tortillas
- 10 eggs
- ¼ teaspoon each of salt pepper, garlic powder, onion powder, and paprika
- ⅛-¼ cup milk
- ½ cup diced ham or browned breakfast sausage
- ½ cup each spinach diced peppers, tomatoes
- Shredded cheese
Instructions
- Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup.
- In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full.
- Personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.
- Bake at 350 degrees for 20-25 minutes, until the egg is cooked through. The shells will become perfectly crispy and delicious. Serve immediately.
