Tortilla eggs are the fastest way to spice up your mornings! These baked Southwest-inspired eggs are like miniature breakfast burritos, without the effort. Perfect for a make ahead breakfast idea, these little tortilla eggs in a muffin pan are a fun spin on my classic muffin pan eggs. They are so easy to customize and even easier to enjoy!
Truthfully, I wasn’t sure what to call these delicious little bites. I finally landed on tortilla eggs – but maybe Southwest baked eggs is better? Whatever I decide to call them, they are a delicious way to start my day.
Simply whisk up the eggs and add them to a little bed of tortilla in a muffin pan. I’ll show you all my favorite toppings, of course, and easy ways to customize the egg filling, too.
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Shopping List
- Mini Corn Tortillas
- Eggs
- Taco Seasoning
- Chihuahuah Cheese
- Chorizo (optional)
- Pico de Gallo (or make pico de gallo from scratch with tomato, cilantro, onion, jalapeño and lime)
Variations
- Add Ham or Sausage
- Add Sautéed Peppers
- Use your Favorite Cheese
- Add Black Beans or Pinto Beans
- Diced Tomatoes
- Add a can of Green Chiles
Tip from my Test Kitchen
Be sure to warm the tortillas. This helps prevent them from tearing apart when you place them in the muffin pan! I like to warm a small stack of tortillas, placed inside a moist paper towel, for about 30 seconds in the microwave.
Serving Suggestions
Top these little tortilla egg cups with any of your favorite Southwest inspired toppings! I’ve got so many fun ideas.
Tortilla Eggs
Ingredients
Tortilla Baked Eggs
- 12 mini corn tortillas
- 8 ounces chorizo cooked, crumbled
- 12 large eggs
- ½ teaspoon taco seasoning optional
- 1 cup chihuahua cheese shredded
Pico de Gallo
- ½ cup tomato chopped (1 small tomato)
- ½ cup white onion chopped
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon jalapeño chopped
- 2 tablespoons lime juice 1 lime squeezed
Instructions
- Preheat oven to 400℉. Grease 6 cavity muffin tin.
- Press a mini tortilla into each cavity of muffin tin. Set aside.12 mini corn tortillas
- In a medium mixing bowl or stand mixer fitted with the whisk attachment, beat eggs until scrambled and blend in taco seasoning (and optional chorizo).8 ounces chorizo, 12 large eggs, ½ teaspoon taco seasoning, 1 cup chihuahua cheese
- Pour mixture on into tortillas to fill each tin. Sprinkle with shredded cheese.
- Bake 15 minutes or until slightly golden and set.
- Meanwhile, combine tomato, onion, cilantro, jalapeno and lime juice to make pico de gallo. Add a spoonful to each tortilla to serve.½ cup tomato, ½ cup white onion, 1 tablespoon fresh cilantro, 1 tablespoon jalapeño, 2 tablespoons lime juice
Julie’s Tips
- Spray muffin tin really well with nonstick cooking spray.
- Warm the tortillas in the microwave (place a stack inside a moist paper towel).
Variations
- Chorizo is an optional (but delicious) addition. You can also add Ham or Sausage.
- Add Sautéed Peppers
- Use your Favorite Cheese
- Add Black Beans or Pinto Beans
- Diced Tomatoes
- Add a can of Green Chiles
Storage Notes
Pack in a container with a fitted lid, and you can keep leftover tortilla egg cups in the fridge to use within 3-4 days. You can also store your muffin tin baked eggs for up to three months, making them perfect for meal prepping and planning.Estimated nutrition information is provided as a courtesy and is not guaranteed.
