Baked Tortilla Egg Cups

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.

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