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Throughout history, breakfast has undergone significant transformations, evolving from simple fare to elaborate spreads. The traditional breakfast foods we know today often reflect cultural practices and available ingredients. In recent years, there has been a creative surge in breakfast recipes, as culinary enthusiasts embrace the idea of innovative, portable meals that cater to busy lifestyles.

Crunchy Tortilla Breakfast Cups

Looking for a delicious vegetarian lunch option thats also low-carb? Try these Crunchy Tortilla Breakfast Cups! Perfect for meal prep, they offer a customizable way to enjoy a nutritious meal that fits your dietary needs. Afterka has all the tips to make these flavorful cups a breeze! VegetarianLunch LowCarbLunch HealthyEating MealPrep TortillaCups Nutrition HealthyRecipes
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Ingredients
  

4 large tortillas (flour or corn)

1 cup shredded cheddar cheese

1 cup cooked and crumbled breakfast sausage (or crumbled tofu for a vegetarian option)

6 large eggs

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 cup diced bell peppers (any color)

1/2 cup diced tomatoes

2 tablespoons fresh chopped cilantro (for garnish)

Cooking spray or olive oil for greasing

Instructions
 

Preheat your oven to 375°F (190°C).

    Lightly grease a muffin tin with cooking spray or olive oil to prevent sticking.

      Using a cookie cutter or the rim of a glass, cut smaller circles out of each tortilla, about 6 inches in diameter. Gently press the tortillas into the muffin tin cups to form a cup shape.

        Bake the tortilla cups in the preheated oven for about 10 minutes, or until they are lightly golden and crunchy. Remove from the oven and set aside to cool slightly.

          In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until well combined.

            Stir in the cooked breakfast sausage, diced bell peppers, and diced tomatoes into the egg mixture.

              Firmly place the baked tortilla cups back into the muffin tin. Carefully pour the egg mixture evenly into each tortilla cup, filling them about three-quarters full.

                Sprinkle the shredded cheddar cheese on top of each filled cup.

                  Return the muffin tin to the oven and bake for an additional 15-20 minutes, until the egg is set and the cheese is melted and bubbly.

                    Once baked, remove the breakfast cups from the muffin tin and allow to cool slightly before garnishing with fresh chopped cilantro.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cups