Tortilla Egg Cups
High protein, make-ahead, and easy to customize.
Equipment
- 1 standard muffin tin
Ingredients
- oil or oil spray, for greasing pan
- 5 to 6 large tortillas (whole wheat, white, or gluten-free)
- 4 large eggs
- 3/4 cup cottage cheese
- 1/2 tsp kosher salt
- ground black pepper, to taste
- optional fillings such as chopped spinach, diced pepper, chopped tomatoes, crumbled bacon, diced ham
- 1 cup shredded cheddar cheese or cheese of your choice (optional)
Instructions
- Heat the oven to 350 degrees. Grease the muffin tin with oil spray or use a pastry brush with oil.
- Cut the tortillas into 12 4-inch circles (I use a circle cookie cutter, but you can use the rim of a glass or biscuit cutter.)
- Push a circle of tortilla into each muffin hole. It's ok if it folds a little to fit.
- In a bowl or large liquid measuring cup, whisk together the eggs, cottage cheese, salt, and pepper. Pour the egg mixture into each of the muffin cups, filling almost to the top.
- Top each egg cup with the fillings of your choice. You can press the fillings into the egg mixture with a spoon to distribute them better. Sprinkle the cheese on top, if using.
- Bake the egg cups until golden brown and no longer wet in the center, 20 to 25 minutes. (When you shake the pan the center of the egg cups should be firm and not giggle.)
- Enjoy the egg cups warm or allow them to cool then store in an airtight container in the fridge for 4 days. To reheat, cook in an air fryer at 400 degrees for 5 to 6 minutes. You can also reheat them in the microwave, but the tortilla will be not be as crisp.