Preheat oven to 375-400F. (slower and lower if you want more control over the doneness of your eggs)
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.
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)
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.
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.
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!