Description
Delightful breakfast cups made with crispy tortillas, eggs, sautéed mushrooms, and fresh herbs, perfect for family gatherings.
Ingredients
Scale
- Small corn or flour tortillas
- 4 large eggs
- 1 cup fresh shiitake or cremini mushrooms, chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh herbs (cilantro or green onions), chopped
- Olive oil for brushing
- Salt and pepper to taste
- Optional: bell peppers, diced jalapeños, or spinach
Instructions
- Preheat the oven to 375°F (190°C).
- Spray or brush both sides of the tortillas with olive oil and press them into a muffin tin to form cups.
- In a skillet, heat a tablespoon of olive oil and sauté the chopped mushrooms for 5-7 minutes until tender. Add optional vegetables and season with salt and pepper.
- Whisk together the eggs, chopped herbs, salt, and pepper in a bowl. Fold in the sautéed mushroom mixture.
- Spoon the mixture into the tortilla cups and sprinkle cheese on top.
- Bake for 20-25 minutes or until the egg is set and the tortillas are crispy.
- Cool for a few minutes before serving warm, topped with fresh herbs or salsa if desired.
Notes
These breakfast cups can be customized with various vegetables for different flavors. Serve them warm for the best experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg
Keywords: breakfast, tortilla cups, vegetarian, brunch, easy recipe