Description
Delightful tortilla cups filled with sautéed veggies, eggs, and cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 4 corn or flour tortillas
- 4 large eggs
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 cup mushrooms, sliced
- 1 cup grated cheese (cheddar or Monterey Jack)
- 1/4 cup fresh herbs (cilantro or parsley), chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly brush the tortillas with olive oil and press them into a muffin tin.
- Bake the tortillas for 5–7 minutes until slightly crisp.
- Sauté the vegetables in olive oil over medium heat until tender, seasoning with salt and pepper.
- Whisk eggs in a bowl, then mix in the sautéed vegetables.
- Pour the egg mixture into the tortilla cups and sprinkle cheese on top.
- Bake for another 15–20 minutes until the eggs are set and the cheese is bubbly.
- Let them rest for a few minutes before serving with fresh herbs, salsa, or avocado.
Notes
These cups are versatile; feel free to customize fillings based on your preference. Try scrambled tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg
Keywords: breakfast, tortilla cups, brunch, easy recipe