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Nutrition.gov
U.S. Department of Agriculture
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  3. Tortilla Cups with Eggs

Tortilla Cups with Eggs

Pack these protein-rich tortilla cups for hungry kids when on the go.

Yield
3 servings
Ingredients
4 tortillas (6-inch, flour)
4 eggs
1/4 cup mushrooms (chopped)
1/4 cup bell pepper (chopped)
1 teaspoon black pepper
Steps
  1. Preheat oven to 350 degrees F.
  2. Wash hands with soap and water.
  3. Gently rub produce under cool running water.
  4. Cut each tortilla in half and then in half again. This will result in four equal pieces per tortilla.
  5. Spray six muffin tin cups with non-stick cooking spray. Overlap two to three pieces of tortilla in each muffin tin to cover completely and create a cup. Press into muffin tin. Spray with nonstick cooking spray.
  6. Bake tortilla cups for 10 minutes. Remove from oven and set aside to cool.
  7. Mix eggs, mushrooms, bell peppers and black pepper in a medium mixing bowl.
  8. Pour egg mixture equally into tortilla cups.
  9. Cook for 20-25 minutes until eggs are cooked through, or when internal temperature reaches 160 degrees F.
Notes
  • Optional: Top with salsa, green onions, or sour cream.
  • One serving is two tortilla cups.
Meal Type: Breakfast
Category: Kid-Friendly
Food group: Vegetables, Protein, Grains
Season: Winter, Spring, Summer, Fall
Source
University of Illinois Extension