Breakfast Taco Cups
Crispy tortilla shells cradle a fluffy egg mixture loaded with seasoned meat, melty cheese, and zesty salsa. Perfect for busy weekdays, they’re easy to prep ahead and reheat when you need a satisfying breakfast.
Plus, they’re totally customizable – make them mild or spicy, meaty or veggie-loaded, just the way you like them!
Variations & Substitutions
You can really make these cups your own by switching up the proteins and add-ins. Try using black beans for a vegetarian version, or swap in ground chicken for a lighter option.
The tortillas can be substituted with low-carb alternatives like almond flour tortillas if you’re watching your carbs. For extra flavor, mix in sautéed peppers and onions, or add a layer of refried beans at the bottom of each cup.
Tips & Tricks for Perfect Results
Start with properly greasing your muffin tin – don’t skimp on the cooking spray! Warming your tortillas for about 20 seconds in the microwave makes them more pliable and prevents cracking when you press them into the tin.
Fill the cups about 3/4 full to allow room for the eggs to puff up while baking. Let them cool in the pan for a few minutes before removing to maintain their shape.
Making the Recipe Stand Out
Feeding a crowd? Create a topping bar with fresh avocado, pico de gallo, hot sauce, and cilantro for everyone to customize their cups. For an extra protein boost, try adding a layer of refried beans before the egg mixture.
Storage & Reheating
Once cooled, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, microwave for about 1 minute if refrigerated, flipping halfway through.
For frozen cups, thaw overnight in the refrigerator before reheating. They can also be reheated in the oven for a crispier texture.
Breakfast Taco Cups
Ingredients
- 12 small flour tortillas
- 8 large eggs
- 1/4 cup milk
- 1 cup cooked taco-seasoned ground meat beef, turkey, or chicken
- 1 cup shredded Mexican cheese blend
- 1/2 cup salsa
- Cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and generously spray a 12-cup muffin tin with cooking spray.
- Cut tortillas into circles that fit your muffin tin (about 3.5 inches). Press each tortilla circle into the muffin cups.
- In a large bowl, whisk together eggs and milk until well combined.
- Stir in the cooked taco meat, half the cheese, and salsa.
- Pour the egg mixture evenly into tortilla cups, filling about 3/4 full.
- Sprinkle remaining cheese on top.
- Bake for 15-18 minutes for mini muffin tins, or 26-28 minutes for regular-sized muffin tins, until eggs are set.
