Back-to-school season is in full swing, and finding quick, healthy, and kid-approved meals can feel like a challenge. Enter these Mini Egg Tortilla Cups—a versatile, protein-packed recipe that’s perfect for breakfast, lunchboxes, or even an on-the-go snack. They’re easy to customize, incredibly simple to make, and best of all, they’re a hit with the entire family.
Quick & Easy: These tortilla cups come together in just 10 minutes and bake up perfectly in the oven. They’re the ideal recipe for busy mornings when you need something quick yet satisfying. Plus, they keep well in the fridge for up to 5 days, so you can make a batch ahead of time and have a nutritious option ready whenever you need it.
Customizable: One of the best things about these Mini Egg Tortilla Cups is how easily they can be customized. Use any tortillas you like—gluten-free, whole wheat, or almond flour all work great. Mix in your favorite veggies like spinach, broccoli, peppers, or onions, and top with your cheese of choice. You can even use dairy-free cheese if needed. The options are endless, so you can switch it up every week and never get bored.
Kid-Approved: If your kids aren’t big fans of eggs, this recipe is a game-changer. The combination of tortillas, eggs, veggies, and cheese makes for a delicious, hand-held meal that’s hard to resist. Serve them with a side of ketchup or honey mustard for dipping, and watch them disappear!
Eggs are a powerhouse of nutrition, providing high-quality protein, vitamins, and minerals that are essential for growing kids and busy parents alike. They’re rich in B vitamins, which help support energy levels and brain function—perfect for getting through a long school day.
These Mini Egg Tortilla Cups are perfect for meal prep because they’re so versatile and stay fresh in the fridge for up to 5 days. Just reheat them in the microwave for a quick, nutritious meal or snack. They’re also great for packing in lunchboxes, whether for school, work, or a day at the park.
Try them out this weekend!
Ingredients
- 4 8-inch tortillas
- 8 eggs, whisked
- 2/3 cup chopped veggies of choice (spinach, broccoli, etc)
- 1 cup shredded cheese
- Any spices you want like garlic powder, salt and pepper
Direction
- Preheat oven to 400 degrees and grease a muffin tray well
- Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
- Add tortilla rounds to muffin tray and form to fit the muffin slot Mix together the eggs, veggies, cheese and spices in a large bowl
- Then fill each muffin slot with egg batter Bake in oven for 10-12 minutes (they should brown slightly on top)
- Gently remove the tortilla pizzas from the muffin tray using a knife or spatula and enjoy
*Store leftovers in fridge for 5 days and reheat in microwave
Recipe from Rachlmansfield.
