Healthy Tortilla Egg Cups

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Get ready for a breakfast upgrade that’s fast, delicious, and bite-sized! Introducing my Healthy Tortilla Egg Cups – the perfect prep-ahead breakfast for busy mornings when you need something quick, easy, and nutritious. With this recipe, you’ll make 12 muffins packed with protein, ideal for both kids and adults.

Imagine these tortilla egg cups as mini breakfast tacos you can grab and go. They’ve got all the goodness of a breakfast taco – eggs, tortilla, tomatoes, and meat – but in a handy bite-sized form that’s perfect for heating and munching on the move. As a mom of two energetic boys, I know how hectic mornings can get. That’s why prepping these little guys ahead of time ensures I always have a tasty breakfast ready in a flash.

Here’s what you’ll need:

Healthy Tortilla Egg Cups

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Servings 12


  • 12 Small Street Taco-Sized Tortillas
  • 12 Eggs
  • 1 Tomato finely chopped
  • 3 Tablespoons Chives finely chopped
  • 3 Pieces Bacon finely chopped
  • Sea Salt to taste


  • Start by preheating your oven to 350°F.
  • Grab a muffin tray and place a tortilla in each cavity. If you’re using flour tortillas, they should bend easily to fit. For corn tortillas, warm them briefly on the stove first to prevent ripping.
  • Crack an egg into each tortilla.
  • Top each egg with chopped tomato, chives, pre-cooked bacon, sea salt, and black pepper.
  • Bake for 20 minutes until the egg whites are set to your liking.
  • Once they’re done, take them out of the oven, serve, and dig in!
  • Store any leftovers in an airtight container in the fridge for up to a week, or freeze them for up to a month. When you’re ready to enjoy, simply reheat and savor the deliciousness!

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