Mini Egg and Cheese Tortilla Cups

 Mini Egg and Cheese Tortilla Cups

Sunday morning brunch is one of my favorite meals of the week. I look forward to it all week and because it’s the only time we get to have breakfast together as a family, without rushing out the door that is.

Problem is that my daughter is very picky so I’m always trying to develop recipes that she can enjoy along with us. At first, I was hesitant to add peppers to the dish but I had to because they are soooo good in eggs. She loved these mini egg and cheese tortilla cups and so did we!

Mini Egg and Cheese Tortilla CupsThis is as easy as it can get folks. These mini egg and cheese breakfast bites are perfect for kids and adults. They are also great on the go, take em to school or work and watch the compliments roll in!

The mixture I used to fill the tortillas is very basic yet absolutely delicious. Your going to need some flour tortillas, any type of shredded cheese you like ( I used a mixture of cheddar and mozzarella), sour cream (you can also use heavy cream or milk), and veggies. I used a mixture of colored bell peppers and onions.

Wanna spice it up? add some blanched broccoli, diced bacon, potato hash, or any else you wold usually use in an omelet!Egg and Cheese Tortilla Cups

I advise you to make extra because these little bites will not last! my daughter literally finished half of them before they even hit the table!

 Mini Egg and Cheese Tortilla Cups

4.8 from 9 reviews
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Cook time:
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Serves: 4 cups

Ingredients

  • 4 eggs
  • ¼ cup sour cream (or milk, or heavy cream)
  • ½ cup shredded cheese (you can use any type, I used cheddar and mozzarella)
  • diced veggies (I used a mixture of bell peppers and onions)
  • 1 extra large tortilla or 4 small
  • salt and pepper to taste

Instructions

  1. Heat oven to 350 degrees F. Stack tortillas and cut out 4 small (about 3.5 inch) round circles out of the tortillas, you can use anything that has a rim, can, cup, bowl. If you are using big tortillas cut the four circles out of one tortilla. If you are using small tortillas you will only be able to cut one out of each tortillas. Press each wrap circle into 4 greased muffin tins using your fingers. It's okay if it doesn't fit perfectly, it will balance out after you add the eggs. Set aside.


  2. In a medium bowl, whip the eggs and sour cream until fully combined, it's okay if it's a little lumpy, the sour cream will bake into the eggs. Add half of the cheese and set half aside, sprinkle salt and pepper to taste.

    Pour the equally into the prepared muffin tins ( into the tortillas), then sprinkle the veggies as desired. Bake for 10 minutes, after 10 minutes sprinkle the rest of the cheese on the eggs, continue baking for 3-5 minutes more or until cheese is bubbly and tortilla crust is golden. Serve warm, eat using a fork or grab one and bite right in!

 Easy Mini Egg and Cheese Tortilla Cups

28 Comments

  • Boo

    This recipe was really good. I tried both flour and corn tortillas and preferred the flour because they let the egg flavor shine through and the corn tortillas taste and texture was too strong. I had to cook them about 10 minutes longer than the recipe recommended. I used green onions. My husband thought mushrooms would be a good addition. I’ll try adding crumbled bacon next time. This would be a fun recipe to use when RV camping with friends because they’re cute and can be eaten without utensils. I reheated two the next morning for one minute on high in the micro wave and they were even better with stronger flavor the next day.

  • Riley

    Awesome recipe! I opted to use almond milk instead of the sour cream. Still came out light and fluffy. Spread a little bit of mashed avocado on top before serving, perfect! 🙂

  • Kara Lynn

    These egg, cheese and veggie cups were awesome tasting! I’m always looking for new recipes to cook for my husband and I that are healthy, easy, and convenient – this recipe fits all 3. I use low carb wheat tortillas, and I put in red peppers and jalapeño peppers for added kick along with the chopped onion. I double the recipe and save the rest of them in the fridge so all I have to do is pop them in the microwave in the morning for breakfast. =) GREAT RECIPE!

  • Lola

    These look so delicious and easy to prepare as well, that’s always a good thing. I am pinning this recipe, so I can give it a try soon! Thanks for the recipe!

  • Ivette

    These look awesome! I actually used your recipe but modified it a little bit. I had left over shredded chicken and added it to the mix! They came out sooooo goood!!

  • Maggie

    Found this on Pinterest– I’m curious if they can be made ahead and reheated? Looks delicious and I’d love to make these the night before and reheat and eat the next morning. Thanks for your time!

    • Laura

      Due to allergies in my family we replace any recipe that calls for sour cream with yogurt and have never had a taste or cooking issue. I would assume greek yogurt would work just as well.

      • Layla

        Yes, I usually replace sour-cream with yogurt in recipes and it works just as well, although I would suggest using greek yogurt because it’s a little more richer. Best of luck!

        • Brian

          this may sound odd but in lieu of a few items if you split the difference using half mayonnaise and half sour cream and then add green chilies finely diced, anywho I suppose it’s like a breakfast meatloaf haha meaning the ingredients are truly limitless but the mayo really creates a nice soft texture and works very well as a binder! anyway this is just such a great idea thank you so much can’t wait to make a bunch of them this weekend

  • Genét

    I just made these, sooo good. I had a lot of egg mixture leftover. I sprayed mini loaf pans and made mini loaf omelettes. I added fresh herbs to the mini loaves. Very delicious. I had to bake these longer than cooking time though. Delicious no matter what, a great recipe. Portable too! I added a side of salsa to dip. Thanks for sharing.

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