Go Back
+ servings
Print

Mini Breakfast Taco Cups

Deliciously portable baked egg muffins wrapped in mini tortilla bowls

Course Breakfast
Cuisine American
Keyword breakfast meal prep, easy egg muffins, egg bites, make ahead breakfast
Prep Time 8 minutes
Cook Time 32 minutes
Servings 12 cups
Author Jazzmine from Dash of Jazz

Ingredients

  • 6 flour tortillas
  • 2 tablespoons butter melted
  • olive oil
  • 1 pound ground turkey
  • 1 bell pepper chopped
  • 1 clove garlic minced
  • onion diced
  • 6 teaspoons homemade taco seasoning or one store-bought packet
  • 11 eggs
  • shredded cheese
  • salsa

Instructions

  1. Preheat oven to 375 degrees. Prepare a 12-count cupcake pan by spraying with non-stick spray.

  2. Cut each tortilla in half then cut a notch halfway up the center of each half (as pictured). Brush tortilla half with melted butter then fold onto itself and press into prepared cupcake pan (as pictured). Repeat with remaining tortillas. Place pan in oven to bake for five minutes then remove.

  3. Meanwhile add olive oil to a large skillet and heat over medium high flame. Add ground turkey, bell pepper, onion, garlic, and taco seasoning and saute until turkey is cooked through and veggies are tender. Turn off heat.

  4. Crack all eggs into a small bowl and whisk until uniform and fluffy. Add sea salt to taste.

  5. To assemble bowls: Divide taco filling evenly between tortilla cups (should be even with edge of pan) then divide beaten egg mixture evenly between tortilla cups. Bake for about 20 minutes or until egg is cooked through and edges of tortillas are slightly crisp.

  6. Garnish with shredded cheese and salsa, if desired.