If you've ever wondered how to meal prep a breakfast taco, the answer is in my oven-baked mini tortilla quiche recipe! Your whole family will devour these protein-packed breakfast bites that are surprisingly simple to make ahead of time for the whole week.
And if you enjoy this recipe, you'll love my scrambled egg muffins or bacon kale quiche!
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❤️ Why You'll Love this Recipe
Fantastic Flavor - If you like Tex-Mex style tacos or American tacos, you'll love these tortilla egg quiche with taco filling. They're savory and filling with subtle heat that can be adjusted to your preference. Each egg bite is a balance between fluffy and chewy with a little crispy cheese at the top--all wrapped in a buttery, portable tortilla cup!
Quick and Easy - You can make a dozen simple tortilla quiche bakes in about 30 minutes of cooking time with no fancy tools or chef-level technique needed. Not only is this a fun recipe for kids to help out with, but it's also customizable, making it perfect for picky eaters and meal prep.
Make-ahead breakfast is my thing for busy weekday mornings, so I have plenty more options for you. Peep my breakfast sausage sliders, baked protein pancakes, healthy pancake muffins, homemade instant oatmeal, and baked oatmeal bites next!
Featured Reader Review
★★★★★
"I made these today for my crew and they LOVED them!!!! I used Italian sweet and hot sausage, corn tortillas, and I added some canned green chilies to the eggs and melted that cheese on top. I brought guacamole, salsa, and sour cream to top and I have never seen so many happy people at six in the morning."
-Jeanette
What You'll Need for this Recipe
Scrambled Eggs are the backbone of this egg-make-ahead breakfast dish. I use whole eggs here but you can also use egg white only, if you prefer. Just note that the texture will not be as rich.
Ground Meat of your choosing for the taco meat quiche. Ground turkey, beef, chicken, or even a plant-based meat substitute will all work. Just note that if you use fattier meat, be sure to strain it well.
Taco Spice Mix can be grabbed from your local grocery store or easily mixed up at home with spices you have on hand. I have included instructions on how to make taco seasoning for you down below.
Tortillas serve as the crust and I like to use flour tortillas for the best texture. But many readers have successfully used corn tortillas instead to make lil gluten-free crispy cups! You can also briefly soak corn tortillas in water so that they don't get too crisp while baking.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Protein Boost - Eggs and meat seem to be getting more expensive these days! You can boost the protein in this dish without using more of either by adding half a cup of blended cottage cheese or Greek yogurt to the mix. Or serve it on the side in place of sour cream.
More Vegetables - Bell Peppers add a lil flavor, color, and fiber here. And this recipe also works with other veggies like fresh spinach, matchstick carrots, and even chopped mushrooms.
Vegan or Vegetarian - Omit or substitute the meat with a plant protein to make this a tortilla veggie quiche recipe and use plant-based egg, cheese, butter, and tortillas to make it vegan and dairy free.
No Crust - Even if you don't have tortillas, you can just make crustless taco frittatas. Just be sure to grease the muffin tin so the eggs don't stick.
How to Make Mini Taco Quiche in Tortilla
- Step 1: Mix up chili powder, garlic powder, smoked paprika, cumin, onion powder, crushed red pepper, oregano, sea salt, and black pepper to make your taco seasoning.
- Step 2: Cook the meat and aromatics in a skillet with the seasoning.
- Step 3: Cut the tortillas in half then cut, fold, and press each half into a muffin pan well. Par bake for about five minutes.
- Step 4: Beat the eggs with salt and pepper.
- Step 5: Fill each tortilla shell with meat filling then pour in beaten eggs.
- Step 6: Bake until eggs are cooked through and golden on top.
Frequently Asked Questions
Baked egg bites in tortilla cups are a great meal prep option because they keep in the fridge for about a week and reheat in one minute in the microwave!
Yes! To freeze, wrap each mini quiche individually in plastic wrap or aluminum foil and place into an airtight, freezer-safe container, then into the freezer. They will keep for up to three months. To reheat, thaw in the refrigerator overnight then warm in either the oven, microwave, or air fryer.
How to Serve Baked Egg Bites in Tortilla Cups
Weekday Meal Prep: Bake your mini taco quiches up on Sunday evening then reheat them in minutes each morning for grab-and-go convenience!
Weekend Breakfast for a Crowd: This breakfast taco quiche is a creative make-ahead dish that delights both kids and adults and is easier for small hands to manage than an actual breakfast taco. Build your spread with a side of fresh fruit, OJ (or tequila mimosas), and fixins like easy salsa, pico de gallo, homemade guacamole, shredded lettuce, cilantro, and more shredded cheese.
Pre-Workout Snack: Each individual quiche with tortilla crust has 17 grams of protein and 9 grams of carbs for an easy boost of energy before your sweat session.
More Favorite High-Protein Breakfast Ideas
Looking for more recipes like this? Try these:
I hope you'll enjoy this mini tortilla quiche recipe soon and very soon. And sharing is caring, so be sure to pin these oven baked egg cups for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Breakfast Taco Mini Tortilla Quiche
Equipment
- 1 knife
Ingredients
For the Tortilla Cups
- 6 flour tortillas
- 2 tablespoons butter melted
- olive oil
For the Taco Meat Filling
- 1 pound ground turkey or ground meat of your choice
- 1 bell pepper chopped
- 1 clove garlic minced
- ⅛ onion diced
For the Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
For the Scrambled Egg Mixture
- 11 eggs
- black pepper to taste
- sea salt to taste
For Garnish
- 3 ounces shredded cheddar cheese
- 1 tablespoon chopped cilantro optional
Instructions
- Preheat oven to 375 degrees. Spray a 12-count cupcake pan by with non-stick oil and set aside.
To Make the Mini Tortilla Shells
- Cut each tortilla in half. Make another cut in the middle of each tortilla half, starting from the cut side and stopping about one inch from the round edge of the tortilla half.6 flour tortillas
- Brush one tortilla half with melted butter then fold onto itself along the middle cut line and press into prepared cupcake well to form a mini tortilla bowl.2 tablespoons butter
- Repeat this step with remaining tortillas. Transfer pan to oven and bake for about five minutes.
To Cook the Taco Filling
- While the tortilla cups bake, add olive oil to a large skillet and heat over medium high flame (about one minute).olive oil
- Add ground turkey, bell pepper, onion, garlic, spices and saute until meat is cooked through and veggies are tender (about five minutes). Turn off heat.1 pound ground turkey, 1 bell pepper, 1 clove garlic, ⅛ onion, 1 tablespoon chili powder, 1 ½ teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon crushed red pepper, ¼ teaspoon dried oregano
To Bake the Mini Breakfast Taco Cups
- Crack all eggs into a small bowl and whisk vigorously until uniform and fluffy (about three minutes). Add black pepepr and sea salt to taste.11 eggs, black pepper, sea salt
- Divide taco filling evenly between tortilla cups. The filling should be about even with edge of each well. Pour an even amount of the beaten eggs into each well.
- Transfer pan to oven and bake for about 20 minutes or until eggs are cooked through and edges of tortillas are golden brown and slightly crisp.
- Garnish with shredded cheddar cheese and cilantro and serve warm.1 tablespoon chopped cilantro, 3 ounces shredded cheddar cheese
Bonnie says
Can you freeze these?
Jazzmine Woodard says
Thanks for your question, Bonnie. Yes, you can freeze these. I recommend wrapping them individually in plastic wrap or aluminum foil then placing in an airtight, freezer-safe container. They will keep for up to three months this way. To reheat, thaw in the refrigerator overnight then warm in the oven, microwave, or air fryer. Hope this helps!
Mary says
I can't wait to try...thank you 😊
Jazzmine Woodard says
You're welcome, Mary! I hope you enjoy.
Amy Daugherty says
Hello I would like to make this recipe for Christmas but I was wondering what size tortillas you use?
Thank you
Jazzmine Woodard says
Hi, Amy! The tortillas I use are about 6 inches in diameter. Hope that helps.
Tonya says
Work from home but I still need a quick breakfast. Tried out the recipe with extra veggies. These egg bites are sooooo flavorful and they’re microwave-friendly for the next day (you know how reheating can be). Super convenient! Since it has a lot of protein and veggies, they really hit the spot and kept me full.
Jessica Lawson says
One of my recent goals has been to get better at actually eating food for breakfast and not just coffee. These little breakfast taco cups were a great meal prep! I made a big batch the other day and I've just been popping them in the microwave for a quick grab and go. The flavors are great and the portion is just perfect.
Jeanette Gonzales says
I made these today for my crew and they LOVED them!!!! --- I used Italian Sweet and Hot sausage, corn tortillas and I added some canned green chilies to the eggs and melted that cheese on top. I brought guacamole, salsa and sour cream to top and I have never seen so many happy people at 6 in the morning. 🙂
Jazz says
Jeannette, I'm just seeing this. Thank you so much for your feedback. I'm so glad your crew enjoyed and love that you made the recipe you own!
Lauren Williams says
Love it! Perfect for prepping breakfast in advance to save time.
Katrina Adams says
I would love to try these Jazz!! Perfect for a Saturday or Sunday Brunch!!
Christy Hoover says
What a neat breakfast idea. I would love to throw some guac right on top and dive in.
LaKita says
These breakfast cups look so delicious! I love that you folded the tortilla in the muffin pan and you always have the best breakfast recipes!
Kaluhi says
So cute and such full flavors!! Love that you used tortillas!
Tamara J says
Such an amazing breakfast/snack idea for the kiddos! I love that they can be made ahead of time, so the kids can just grab and reheat them.
Sneakers & Forks says
These look absolutely amazing. I'm going to try to duplicate these with coconut flour tortillas. I love anything Tex-Mex.
Desirée says
This is such a great idea! I love little breakfast bites!
Capri says
These look amazing! I love the taco bowl aspect! Thanks for all the great customization tips. I will try making mine with mushrooms and peppers!
Marta says
I became weirdly excited about these. I especially love the fact that they're baked in tortillas!