Baked Tortilla Egg Cups

January 2, 2021

by RajaWellness

I came across this idea online and decided to test it out - I love using silicone muffin tins for baking eggs and leftover veggies for a quick breakfast, but these looked nicely portable and easy to make for breakfast on the run. My initial idea to create a phyllo, pear and prosciutto tart today was derailed by the fact that I always forget phyllo needs a day in the fridge before I can hope to use it - and I was hungry now. So let the testing begin!

And - they are quite delicious - and dashed the dogs hopes for any leftovers!  I can easily see these being a regular menu item because they are:

  1. Easy to make
  2. Easy to change up for different moods
  3. Hands-off cooking
  4. Each person can have their own likes met

This is my favorite kind of recipe because “close counts” and substitutions have a high chance of being delicious. Just go with whatever you have in your fridge or pantry to shake flavors up; don’t worry about rules! The original recipes I saw all had the same elements: tortilla, muffin tin, eggs and fillings.

Ingredients

  • Tortillas
  • Muffin Tin
  • Eggs
  • Various Fillings

Basic Directions

  1. Preheat oven to 375-400F. (slower and lower if you want more control over the doneness of your eggs)
  2. Cut small taco size tortillas into quarters: 2-3 of these triangles will make your cups depending on the size of your tortillas and your muffin tin.
  3. Grease the muffin tin: oil, butter, ghee - something. Layer in your tortilla wedges to make your cups. (You don’t have to make all 12)
  4. Add in your filling: I used diced canned mushrooms and a piece of prosciutto topped with a sprinkle of dehydrated greens and some mexican cheese, but I suspect salsa and sausage would be yummy too. Grilled onions and some artichoke heart bits, some bits of leftover baked potatoes and cheese would also be tasty. I’d say ⅓-½ of the cups should be filling. If you have small eggs (yay for bantam chickens!) you can have more stuffing without overflowing the cup with egg.
  5. Top with a whole egg - maybe a little seasoning (or more cheese), pop it in the oven and bake 12-15 min until the whites are solid and the yolk is done to your liking.
  6. Remove - let cool for a few minutes. Remove tortilla cups and serve or set aside to be grabbed by hungry family members on their way out the door. Bonus - they can eat it between the front door and the car in most cases, meaning no crumbs in the seat!

My first batch I cooked at 400 and while I wanted my yolks “a little more done” they very quickly went from “almost done” to “overdone”, so adjust accordingly. You could easily do these in a toaster oven and probably in an air fryer - but I don’t have one, so someone else will have to test that for us!

Remember the possibilities here are endless! These are also a great way to use up leftover veggies or beans, and you can make them frequently without being boring.

The products and statements made about specific products on this web site have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this web site or any information contained on or in any product label or packaging is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this web site for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem. Any testimonials on this web site are based on individual results and do not constitute a guarantee that you will achieve the same results.
chevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram