Tortilla Breakfast Cups

Despite that I actually don’t eat eggs… the rest of my family does so I wanted to try the tortilla cups that I’ve seen online for a while now. I completely did this on a whim but it turned out well! You can customize and add whatever protein you want. I used leftover taco meat and some veggies that needed to go in the fridge.

Ingredients:

• 2 tortillas (I had 12” ones and used sun dried tomato)
• 2-4oz of your favorite protein
• 1 cup of vegetables (I used broccoli, onion and pepper)
• 6 eggs
• 1/4 cup cottage cheese (makes eggs more fluffy and adds protein!)
• 1 teaspoon of paprika, garlic, salt, pepper, crushed red pepper and onion.
• 1/4 cup of shredded cheese of your choice

Instructions:

• preheat your oven to 375
• roll tortilla wrap into a tight roll and cut 2-3” pieces (depending on the depth of your muffin tin)
• spray muffin tin with oil or use cupcake liners
• insert tortilla pieces upright into muffin tins so they are standing and slowly unravel a bit
• combine your eggs and cottage cheese in a blender
• add your spices and blend ahain
• distribute egg mixture among the muffin tins with tortilla pieces
• chop your vegetables of choice small and distribute among the muffin tins
• do the same with the protein and top it all with some cheese. I also dunk the vegetables down into the egg mixture a bit to make sure it’s covered a bit
• bake in the oven for 10-15min, checking it with a toothpick.

These stay good in the fridge for up to 4 days and reheat best in the air fryer. You can also reheat in the microwave for 30-45seconds but the tortilla cups do get a tad soggy when doing it that way. Just fyi. Let me know what ya’ll think!

Enjoy!