Breakfast Tortilla Cups Recipe - Allrecipes.com
Breakfast Tortilla Cups Recipe
  • READY IN 50 mins

Breakfast Tortilla Cups

Recipe by  

"For those wanting a bit more spice to start the day, there's nothing better then perfectly portioned tasty tortilla cups! These cups are packed with the wonderful flavors of eggs, cilantro, red bell pepper and Mexican cheese. For the added kick, Johnsonville Hot & Spicy Breakfast Sausage Links are used to give you the needed heat to wake up your taste buds and get you going. Serve with your favorite salsa for an added bonus to your morning fiesta."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Cook sausages according to package directions; cut into 1/4-inch slices; set aside. On a piece of waxed paper, spray each tortilla on both sides with vegetable cooking spray.
  2. Cut tortillas into fourths. Arrange three tortilla pieces (pointed end down) into muffin cups that have been sprayed with cooking spray. Overlap edges of tortilla pieces and press gently into muffin cups. Rounded edges will extend above muffin cups. Divide 1 cup of cheese evenly into tortilla-lined muffin cups. Top with sausage slices and remaining cheese.
  3. In a bowl, combine eggs, milk, bell pepper, cilantro, salt and pepper. Carefully pour into tortilla cups.
  4. Bake at 350 degrees F for 18 to 20 minutes or until eggs are set. Carefully remove from muffin cups. Serve hot with salsa.
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Reviews More Reviews

Oct 05, 2014

We really loved this recipe. For taste as the recipe is written half of the people that I prepared it for gave it a four and half the people a five. I prepared half as the recipe stated and half I added some chopped green onion and fresh jalapeno. I personally thought the green onion and jalapeno added much more flavor that worked well with the ingredients. Keep in mind that the egg mixture is not necessarily going to cover all of the chopped ingredients when you pour it in the tin. I pressed the filling in slightly, but, as the cups cooked the eggs puffed up cooked perfectly. Mine did take about 4-5 extra minutes to fully cook the egg. I noticed that the recipe did not list the amount of milk to use in the ingredients, but, it was listed to use in the directions. I looked on the Johnsonville website and it said to use 1/2 cup of milk. It does take some time to press all the tortillas into the cups, but, as the recipe states makes sure you firmly press them in to mold to the muffin tin. If not, you will have egg leak through the tortilla cup. The bottom of the tortilla will stay softer, but, the tops have a good crunch. It was a nice change from a typical muffin cup and we will make again.

 
Jun 09, 2014

I made a similar recipe to this before (Antojitos)and I kept that in mind while making these. I used 6 tablespoons milk. I used bacon vs. sausage. I didn't cut the tortillas into triangles. I kept them whole and made them into cups (use a biscuit cutter). These were good. I will try again with cream cheese.

 
May 31, 2014

First, it doesn't say how much milk to use and I think I may have overdone it slightly because once I poured the egg mixture into the cups it leaked out of the tortillas into the pan. I would suggest either using milk sparingly or maybe using just one smaller-diameter tortilla in tart pans.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 678 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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