Healthy Tortilla Egg Cups
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Breakfast
Ingredients
Scale
- 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)
Instructions
- 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!
