Description
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).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 burrito cup
- Calories: 180
- Sugar: 0 g
- Sodium: 240 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 125 mg
