Tortilla Egg Muffins
These Tortilla Egg Muffins are a delightful idea for breakfast or brunch and are very easy and quick to prepare. These mini treats are a perfect blend of fluffy eggs, veggies, crispy bacon and savory cheese, all nestled in cozy tortilla cups. They can be prepared in advance and can make a great choice for busy mornings or use in lunch boxes either for school or work.
Ingredients
- flour tortillas , about 4-5 large tortillas
- 4 eggs
- 1/4 cup (60g) cream
- 1/2 tsp tsp (3g) salt
- 1/4 tsp (1g) black pepper
- pinch of nutmeg
- 4 oz (120g) bacon
- 2 spring green onions
- 1/4 cup (25g) Parmesan cheese , grated, divided
- 1/4 cup (25g) Feta cheese , crumbled
Instructions
- Preheat the oven to 350F (180C) and grease 12 muffin cups with butter. Set aside until ready to use.
- Fry bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate and let cool slightly.
- In a medium bowl whisk the eggs with salt and pepper. Nutmeg and cream. Set aside until you prepare the tortilla cups.
- Cut the flour tortillas into 12 circles, 3.5 - 4-inch (9-10cm) each, using a cookie cutter or a bowl or cup, whichever works best for you.
- Line the muffin cups with tortilla circles.
- Divide 3 tbsp (15g) Parmesan cheese, bacon, green onion and feta cheese evenly among the tortilla cups.
- Divide egg mixture evenly into tortilla cups.
- Top with the remaining Parmesan cheese and black pepper.
- Bake for about 15-20 minutes until the tortilla cups are golden brown and the egg mixture puffs up nicely.
- Transfer to a cooling rack and decorate with freshly ground black pepper and green onion. Enjoy!
Video
Nutrition
Serving: 1 tortilla egg muffinCalories: 131kcalCarbohydrates: 7.2gProtein: 7.4gFat: 8gSaturated Fat: 3.1gCholesterol: 71mgSodium: 475mgPotassium: 90mgFiber: 0.3gSugar: 0.8gCalcium: 55mgIron: 1mg