I love this recipe because it turns all the flavors of a classic breakfast burrito into easy-to-grab, single-serving portions. They’re quick to make, easy to store, and packed with protein to keep me full all morning. I can make a batch on Sunday and have breakfast ready for the week—just reheat and go! Plus, they’re endlessly adaptable; I can swap in my favorite ingredients to match whatever I’m craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 street tacos 8 eggs ¼ cup milk 16 ounces finely diced cooked chicken 16 ounces shredded cheddar cheese Salt and pepper to taste
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 16-cup muffin tin.
Next, I place 8 street tacos on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30 seconds to soften them. I repeat the process with the remaining 8 tacos. This helps make the tortillas flexible enough to press into the muffin cups without cracking.
Once softened, I gently press one tortilla into each muffin cup to form a little shell.
In a large measuring cup, I whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined. I pour this egg mixture evenly into each tortilla cup, filling them about three-quarters full.
Then I add about 1 ounce of diced chicken and 1 ounce of shredded cheddar cheese to each cup.
I bake the burrito cups in the preheated oven for about 20 minutes, or until the eggs are set and the tops are lightly golden.
Once done, I remove them from the oven and let them cool for about 3 minutes before gently lifting them out of the muffin tin. I either serve them right away while warm or let them cool completely before storing them in the fridge or freezer.
Servings and Timing
This recipe makes 16 breakfast burrito cups and takes about 35 minutes total—5 minutes of prep, 20 minutes of baking, and a few minutes to cool. They’re perfect for serving a crowd or keeping breakfast ready to grab throughout the week.
Variations
I love switching up the fillings to keep things interesting. Sometimes I use sautéed mushrooms, bell peppers, or spinach for extra veggies. For a southwestern-style version, I add black beans, corn, and pepper jack cheese for a spicy kick. A sprinkle of green onions, salsa, or avocado on top before serving makes them extra flavorful.
Storage/Reheating
I store leftover burrito cups in an airtight container in the fridge for up to 4 days. They also freeze beautifully for up to 2 months. When reheating, I microwave them for about 45–60 seconds from the fridge or 90 seconds from frozen. If I’m reheating several at once, I pop them in a 350°F oven for about 10 minutes until heated through.
For meal prep, I wrap each cooled cup individually in foil or plastic wrap before storing them in a freezer bag—super easy to grab and reheat on busy mornings.
FAQs
Can I use flour tortillas instead of street tacos?
Yes, just cut them down to fit your muffin tin if they’re too large.
Can I make these ahead of time?
Definitely! They reheat wonderfully and are great for meal prep.
Can I make them vegetarian?
Yes, I skip the chicken and use vegetables like spinach, mushrooms, or bell peppers.
What type of cheese works best?
Cheddar melts perfectly, but I also love Monterey Jack or pepper jack for extra flavor.
Can I add more fillings?
Yes, but I make sure not to overfill the cups so the eggs cook evenly.
Why are my tortillas hard on the edges?
They crisp naturally in the oven; I like this texture, but if I prefer them softer, I cover the tin loosely with foil for part of the baking time.
Can I use egg whites only?
Yes, I substitute about 10 egg whites for 8 whole eggs for a lighter version.
How do I know when they’re done?
The eggs should be fully set and no longer jiggly in the center.
Can I freeze them?
Yes, they freeze beautifully and reheat easily in the microwave or oven.
What can I serve them with?
I love serving these with salsa, avocado slices, or a side of fruit for a balanced breakfast.
Conclusion
These Easy Breakfast Burrito Cups are one of my go-to recipes for quick, satisfying mornings. I love how simple they are to make, how well they store, and how customizable they can be. Each bite has everything I want in a hearty breakfast—eggs, cheese, and savory flavor all wrapped in a soft tortilla. Whether I’m feeding a crowd or stocking my fridge for the week, these burrito cups always hit the spot.
These Easy Breakfast Burrito Cups are portable, protein-packed mini burritos baked in a muffin tin. With fluffy eggs, melted cheddar, chicken, and golden tortillas, they’re perfect for meal prep, busy mornings, or brunch.
Ingredients
16 street taco tortillas
8 large eggs
1/4 cup milk
16 ounces finely diced cooked chicken
16 ounces shredded cheddar cheese
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 16-cup muffin tin.
Microwave 8 tortillas at a time under a damp paper towel for 30 seconds to soften. Repeat with remaining tortillas.
Press one tortilla into each muffin cup to form a shell.
In a large measuring cup, whisk together eggs, milk, salt, and pepper until smooth. Pour the mixture evenly into each tortilla cup, filling about 3/4 full.
Add about 1 ounce of diced chicken and 1 ounce of shredded cheddar cheese to each cup.
Bake for 20 minutes, or until eggs are set and tops are lightly golden.
Cool for 3 minutes before removing from the tin. Serve warm or store for later.
Notes
Add veggies like mushrooms, bell peppers, or spinach for extra nutrition.
Use pepper jack or Monterey Jack cheese for a spicy kick.
Top with salsa, avocado, or green onions before serving.
Store in the fridge for 4 days or freeze for up to 2 months.
Reheat in the microwave (45–60 seconds) or oven (350°F for 10 minutes).
