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Mexican Breakfast Cups: Small tortilla egg cups filled with eggs, topped with chopped tomatoes, jalapenos, and cilantro, served on a white plate with a side of salsa.
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Tortilla Eggs

Tortilla baked eggs are sure to spice up your mornings! These Tex-Mex style egg muffin cups are like mini breakfast burritos, simplified.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American, Mexican
Servings: 12
Author: Julie Blanner

Ingredients

Tortilla Baked Eggs

  • 12 mini corn tortillas
  • 8 ounces chorizo cooked, crumbled
  • 12 large eggs
  • ½ teaspoon taco seasoning optional
  • 1 cup chihuahua cheese shredded

Pico de Gallo

  • ½ cup tomato chopped (1 small tomato)
  • ½ cup white onion chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon jalapeño chopped
  • 2 tablespoons lime juice 1 lime squeezed

Instructions

  • Preheat oven to 400℉. Grease 6 cavity muffin tin.
  • Press a mini tortilla into each cavity of muffin tin. Set aside.
    12 mini corn tortillas
    Close-up of a muffin tin with unbaked dough pressed into each cup, resembling small tart shells, perfect for making delicious Mexican Breakfast Cups.
  • In a medium mixing bowl or stand mixer fitted with the whisk attachment, beat eggs until scrambled and blend in taco seasoning (and optional chorizo).
    8 ounces chorizo, 12 large eggs, ½ teaspoon taco seasoning, 1 cup chihuahua cheese
    A wire whisk stirring a yellow egg mixture in a white bowl on a white marble surface, perfect for making delicious Mexican Breakfast Cups.
  • Pour mixture on into tortillas to fill each tin. Sprinkle with shredded cheese.
    A scoop of liquid filling is being poured into tortilla cups in a muffin tin, creating delightful Mexican Breakfast Cups.
  • Bake 15 minutes or until slightly golden and set.
    A close-up of six round Mexican Breakfast Cups in a muffin tin, with a golden-brown, smooth surface on top.
  • Meanwhile, combine tomato, onion, cilantro, jalapeno and lime juice to make pico de gallo. Add a spoonful to each tortilla to serve.
    ½ cup tomato, ½ cup white onion, 1 tablespoon fresh cilantro, 1 tablespoon jalapeño, 2 tablespoons lime juice
    A plate of mini Mexican Breakfast Cups filled with melted cheese, diced tomatoes, onions, and cilantro, arranged in a circle with a small bowl of salsa in the center.

Notes

  • Spray muffin tin really well with nonstick cooking spray. 
  • Warm the tortillas in the microwave (place a stack inside a moist paper towel).

Variations

  • Chorizo is an optional (but delicious) addition. You can also add Ham or Sausage.
  • Add Sautéed Peppers
  • Use your Favorite Cheese
  • Add Black Beans or Pinto Beans
  • Diced Tomatoes
  • Add a can of Green Chiles

Storage Notes

Pack in a container with a fitted lid, and you can keep leftover tortilla egg cups in the fridge to use within 3-4 days. You can also store your muffin tin baked eggs for up to three months, making them perfect for meal prepping and planning.

Nutrition

Calories: 217kcal | Carbohydrates: 13g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 151mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg