They asked me to make breakfast for dinner, so I decided to get creative. Egg and cheese omelets baked in tortilla cups for the win! They're a super convenient and fun way to have breakfast (for breakfast, lunch or dinner!) These mini egg and cheese tortilla cups are even perfect for making ahead, for meal prepping especially since they freeze so well.
Having a picky eater, I’m always trying to develop recipes that can be enjoyed by all. I've added peppers, mushrooms, bacon, ham to the dish but I also leave a few plain. My picky eater loves these mini egg and cheese tortilla cups and so do the rest of us!
This is honestly as easy as it can get. These mini egg and cheese breakfast bites are perfect for kids, and adults. The teens who were over tonight sure enjoyed them! They are the perfect on the go meal or snack. They're a hit with all those who try them! Give my recipe a try, you wont be disappointed.
INGREDIENTS:
4 eggs
1/2 cup of egg whites
8 tablespoons of cup sour cream
1 cup of shredded cheese (I like to use cheddar and mozzarella)
12 small tortillas
Salt & pepper to taste
STEPS:
Heat the oven to 350 F. Grease a 12 cup muffin pan and set aside.
Press each mini tortilla into each of the 12 slots of the greased muffin tin. Remember that it's okay if they don't fit perfectly, everything will balance out after you add the eggs.
In a medium bowl, mix the eggs, egg whites and sour cream until fully combined. Don't worry if the mixture is a bit lumpy, the sour cream will bake into the eggs. Add in half of the cheese and salt and pepper to taste.
Spoon the mixture equally into the tortillas. (If you're adding veggies or bacon, this is the time to do it.
Bake for 10 minutes- after this 10 minutes sprinkle the rest of the cheese on the eggs, and continue tk bake for 5-10 more minutes or until the cheese is bubbly and the tortilla crust is golden.
Enjoy! Bon appétit!
