Description
Deliciously crispy tortilla cups filled with fluffy eggs, sautéed mushrooms, and fresh herbs, perfect for busy mornings or brunch gatherings.
Ingredients
Scale
- 4 small flour or corn tortillas
- 4 large eggs
- 1 cup sautéed mushrooms (cremini or shiitake recommended)
- 1/4 cup fresh herbs (cilantro, chives, or parsley)
- 1/2 cup shredded cheese (Monterey Jack or queso fresco, optional)
- Salt and pepper to taste
- Pinch of smoked paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with cooking spray or butter.
- Warm tortillas on a skillet for a few seconds on each side.
- Press each tortilla into a muffin cup to form a small cup shape.
- In a bowl, whisk together the eggs, salt, and pepper, then fold in sautéed mushrooms and herbs.
- Pour the egg mixture into each tortilla cup, filling them about three-quarters full.
- If using cheese, sprinkle it on top.
- Bake for about 15-20 minutes, or until the egg is set and the tortillas are golden brown.
- Allow to cool for a few minutes, then gently remove from the muffin tin.
Notes
Serve warm with salsa or avocado for extra flavor. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg
Keywords: breakfast, tortilla cups, brunch, easy recipe, vegetarian