Tortilla Egg Cups

Want to have eggs for breakfast but need something portable? Well these Tortilla Egg Cups are the ultimate prep-ahead breakfast for those days where you really just need something fast, easy, and nutritious. This recipe makes 6 muffins, is packed with protein, and is bursting with flavour from pesto and feta cheese,

Did you try this recipe? Rating and sharing recipes is one of the best ways to support your favorite food bloggers. Leave a ⭐️⭐️⭐️⭐️⭐️ rating above and share it on Instagram, Facebook, and Pinterest!

This post is all about how to make tortilla egg cups.

🌟 Why You’ll Love These Tortilla Egg Cups

• Portable: Great for on-the-go breakfasts or snacks.
• Nutritious: Eggs for breakfast are not only delicious but they also happen to be one of the most nutrient-dense breakfast ingredients there is. They are packed full of protein and healthy fats to keep you full, satisfied, and satiated all morning.
• Customizable: Switch up the veggies, cheese, or protein to suit your taste.
• Kid-friendly: These eggs cups are fun and quirky which kids love, and you can sneak in some veggies too!

🙋‍♀️But reheated eggs become rubbery?

Don't worry I have you covered! I have two recommended methods for reheating these:

Air Fryer: Pop them into the air fryer at 160°C (325°F) for 3-4 minutes to bring back that crispy tortilla shell while warming the egg filling.

Microwave: Pop them in the microwave for 30 seconds, and place a small cup of water alongside them. The steam from the water will help prevent the tortillas from becoming soggy.

🥘 Key ingredients and substitutions

Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.

Small tortillas: For this recipe, it's best to go with small street-style tortillas! I prefer using soft, pliable flour tortillas because they mold easily into the muffin tin. If you prefer corn tortillas, just warm them up a bit beforehand to make them more flexible and easier to fit into the cups.

Eggs: Any eggs work well in this recipe, use your favourite.

Cottage cheese: I like 2 or 5% fat percentage cottage cheese for the creamiest taste and texture.

Pesto: I used sundried tomato pesto in this recipe but you can use whichever flavour of pesto you prefer.

Feta cheese: Buy pre-crumbled to save time. I used fat-free feta in this recipe.

Salt & pepper: A little salt and pepper is necessary for any egg recipe, in my opinion!

Toppings:

These can be customized based on your preferences. What I usually usually use in this recipe is listed below.

• Bell pepper, chopped
• Cherry tomatoes, halved.
• Spinach or coriander, finely chopped
• Chili flakes

Other topping/filling suggestions:

Diced bacon, chives, red onion, shredded cheese.

🔪Step by Step Instructions

Step 1: Preheat Your Oven to 180°C (350°F). Grease a muffin pan and place one tortilla into each cavity, shaping it into a cup. If the tortillas are too large, you may need to cut them to fit better.

Step 3: Pour the egg mixture evenly into each tortilla cup.

Step 5: Place the muffin pan in the preheated oven and bake for 20 minutes. Check on them and if needed bake for a further 5 minutes. You want to bake them until the tortilla crust is super crispy and the eggs are cooked through.

Step 2: In a blender, combine eggs, cottage cheese, pesto, feta and a pinch of salt and pepper. Blend until smooth.

Step 4: Sprinkle chopped bell pepper, cherry tomatoes, spinach, or coriander on top of each egg cup. Add a pinch of chilli flakes for extra heat. Finish by sprinkling additional crumbled feta cheese on top.

Step 6: Once baked, remove the tortilla egg cups from the oven and let them cool for a few minutes before serving. Enjoy them warm or at room temperature.

Expert Tips

1. If using flour tortillas, they should bend into shape easily! If you are using corn tortillas, you’ll want to warm them briefly, on the stove, before fitting them into the muffin cavities, so that they don’t rip.
2. If your tortillas are too large make sure to cut around the edges to male smaller circles. You want the circles to fit into a muffin tin without any excess tortilla popping out. Don't throw away the excess, these can be popped into the airfryer to make homemade tortilla chips!

📦 Storage:

Store any leftovers in an airtight container, in the fridge, for up to one week, or in the freezer for up to one month. When you’re ready to eat them, simply follow the reheating instructions above!