Tortilla Egg Cups

Breakfast for dinner anyone? Protein-packed tortilla egg cups can make for an easy weeknight meal or the perfect start to your day! These egg cups are easily customizable with your favorite veggies and protein. Serve with a side of fresh fruit.

Ingredient List

For the Tortilla Egg Cups:

8 ounces breakfast sausage
½ red bell pepper, diced
½ green bell pepper, diced
6 green onions, chopped
6 eggs, lightly beaten
1/3 cup low-fat or skim milk
½ cup shredded cheese
¼ teaspoon black pepper
4 whole wheat tortillas

Instructions

For the Tortilla Egg Cups

Heat oven to 350°F degrees.
Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
In medium bowl, whisk together eggs, milk and black pepper.
Using a cookie or biscuit cutter, cut 3 ½-inch circles from whole-wheat tortillas until you have 12 circle cutouts. Set tortilla scraps to the side.*
Spray muffin tin with non-stick cooking spray.
Press a tortilla circle into each muffin cup using your fingers.
Spoon 1 tablespoon of the sausage-vegetable mixture into each tortilla cup.
Sprinkle each tortilla cup with approximately 2 teaspoons of shredded cheese.
Pour egg mixture into each tortilla cup until the egg mixture just barely reaches the top of the tortilla.
Bake for 15-20 minutes, until egg mixture has set.
Allow tortilla cups to set for 5 minutes before serving. Serve warm.
Refrigerate any leftovers and reheat in the microwave for approximately 30 seconds.

*Note

For a sweet treat, place tortilla scraps onto baking sheet. Spray tortillas with non-stick cooking spray and sprinkle with cinnamon sugar. Flip tortilla scraps over and repeat. Bake at 350°F until golden brown.

NUTRITION INFORMATION

Per serving (2 tortilla egg cups) : 331 calories, 135 calories from fat, 15g fat, 9g saturated fat, 217mg cholesterol, 682mg sodium, 15g total carbohydrates, 2g dietary fiber, 2.5g sugars, 17g protein, 109mg potassium
Looking for more delicious Breakfast ideas?

Have you ever thought about making your own Homemade Tortillas? Check out Tony’s Story.

Instructions

Step 1 of

Heat oven to 350°F degrees.
Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
In medium bowl, whisk together eggs, milk and black pepper.
Using a cookie or biscuit cutter, cut 3 ½-inch circles from whole-wheat tortillas until you have 12 circle cutouts. Set tortilla scraps to the side.*
Spray muffin tin with non-stick cooking spray.
Press a tortilla circle into each muffin cup using your fingers.
Spoon 1 tablespoon of the sausage-vegetable mixture into each tortilla cup.
Sprinkle each tortilla cup with approximately 2 teaspoons of shredded cheese.
Pour egg mixture into each tortilla cup until the egg mixture just barely reaches the top of the tortilla.
Bake for 15-20 minutes, until egg mixture has set.
Allow tortilla cups to set for 5 minutes before serving. Serve warm.
Refrigerate any leftovers and reheat in the microwave for approximately 30 seconds.
For a sweet treat, place tortilla scraps onto baking sheet. Spray tortillas with non-stick cooking spray and sprinkle with cinnamon sugar. Flip tortilla scraps over and repeat. Bake at 350°F until golden brown.
Per serving (2 tortilla egg cups) : 331 calories, 135 calories from fat, 15g fat, 9g saturated fat, 217mg cholesterol, 682mg sodium, 15g total carbohydrates, 2g dietary fiber, 2.5g sugars, 17g protein, 109mg potassium
Looking for more delicious Breakfast ideas?

Have you ever thought about making your own Homemade Tortillas? Check out Tony’s Story.