Egg Tortilla Cups
Prep Time :
10 min.
Cook Time :
10 min.
Total Time :
20 min.
Serves
12
Ingredients
| 12 Tortillas 7 Inches | |
| 8 Large Eggs | |
| 1/2 Cup Sour cream or heavy cream | |
| 1 Cup Shredded cheese (mozzarella, cheddar, etc.) | |
| 1 ½ Cups Veggies (onions, spinach, bell peppers, basil, etc.) |
Instructions
| 1 | Preheat the oven to 350° and lightly grease a 12-cup muffin tin and set aside. |
| 2 | Chop veggies; tomatoes, basil, bell peppers, and onion on a cutting board and set aside. |
| 3 | Crack all 8 eggs into a medium-sized bowl adding milk or cream and whisk until well combined. Add chopped vegetables into the egg mixture and season with salt and pepper. |
| 4 | Place a tortilla into each muffin tin forming a cup. Place in the oven and let it bake for 5 minutes. |
| 5 | Remove the muffin tin from the oven and pour the egg mixture into each tortilla filling until it's ¾ of the way full. |
| 6 | Put the muffin tin in the oven and bake for 10 minutes or until the eggs are no longer liquid. |
| 7 | Serve your egg cups on a plate and enjoy. |