Imported from Instagram
Tortilla Egg Bake Muffins
Jumbo muffin-size baked egg cups with mini tortilla shells, cheddar and Parmesan, cherry tomatoes, spinach, and mushrooms. They make a convenient savory breakfast or meal-prep option.
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Ingredients
- 6 mini tortillas
- 12 eggs (Use 2 eggs per jumbo muffin; use 1 egg per muffin when using a standard muffin tin.)
- 1 cup mixed cheddar cheese (Shredded)
- salt and pepper (To taste; use both when seasoning the eggs and again before baking.)
- cherry tomatoes (8-10, halved)
- 0.5 cup fresh spinach leaves
- 0.5 cup sliced mushrooms
- 0.333333 cup freshly grated Parmesan cheese
- chives (For garnish)
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease and line a jumbo muffin tin.
- 3
Place one mini tortilla in each muffin cup, pressing it down to form a cup.
- 4
Crack 2 eggs into each tortilla cup. If using a standard muffin tin, use 1 egg per cup instead.
- 5
Season the eggs with salt and pepper, then whisk gently in the tortilla cups.
- 6
Add the halved cherry tomatoes, spinach leaves, and sliced mushrooms to the muffin cups.
- 7
Sprinkle the shredded cheddar and freshly grated Parmesan over the cups.
- 8
Top with additional salt and pepper.
- 9
Bake for 20-25 minutes, or until the eggs are set.
- 10
Garnish with chives before serving.
Notes
For smaller muffins, use a standard muffin tin and 1 egg per cup. The fillings can be customized with your favorite ingredients. The source does not specify the amount or type of fat used to grease the muffin tin.
Nutrition per serving
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