Baked Tortilla Egg Muffins
Tortilla shells, eggs, some basic pantry and refrigerator items come together to make these quick and filling baked tortilla egg muffins.
Servings: 18 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.
Notes
Note: Using fresh shells will be ideal as they are more flexible. However, if your shells aren't fitting into the tins well, you can microwave them for a few seconds to soften them up. Just be sure to use them right away.