Egg Bite Cups with Spinach Bacon
Delectable breakfast cups filled with eggs, fresh spinach, and crunchy bacon, perfectly encased in tortilla cups.
Ingrédients
For the Cups
- 12 pieces street taco size flour tortillas Use gluten-free tortillas if needed.
Egg Mixture
- 1 handful fresh spinach, finely chopped
- 6 large eggs
- 1 cup shredded cheddar cheese You can substitute with other cheese types as desired.
- 1 splash whole milk Substitute with non-dairy milk if needed.
- 4 slices cooked bacon, chopped
- Salt and freshly ground black pepper, to taste Adjust according to preference.
- Hot sauce, for serving Optional.
Instructions
Preparation
- Gather all of your ingredients and finely chop the spinach.
- Microwave the tortillas for about 40 seconds to soften them.
- Gently press the warmed tortillas into the wells of a muffin pan to create little cups.
Filling
- Divide the chopped spinach among the tortilla cups.
- Sprinkle shredded cheddar cheese on top of the spinach.
- In a mixing bowl, whisk together the eggs, a splash of whole milk, and season with salt and black pepper until frothy.
- Pour the egg mixture into the tortilla cups, filling them halfway.
- Top each cup with chopped bacon.
Baking
- Preheat your oven to 375°F (190°C).
- Bake the egg bite cups for approximately 20 minutes, or until the eggs are set and the edges of tortillas are lightly crispy.
- Allow the muffin pan to cool for a few minutes before removing the cups.
Serving
- Serve the Egg Bite Cups warm, topped with hot sauce if desired.
Notes
These can be made ahead of time and stored in the fridge for up to four days. For freezing, store in an airtight container for up to three months. Reheat in the microwave for about 30 seconds.