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Egg Cup with Tortilla Crust

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Get your kids loving egg cups with this twist that uses tortilla pressed into the muffin cup for a chewy and crispy “crust!”

Egg Cup with Tortilla Crust

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Course: Breakfast
Cuisine: American
Keyword: Egg Taco Cup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 355kcal


  • 1 none cooking spray
  • 4 medium tortilla, whole wheat
  • 1 medium bell pepper, red
  • 1 medium bell pepper, green
  • 1 medium onion
  • 4 large egg
  • 1/4 cup sour cream
  • 2 ounce cheddar cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 2 medium banana


  • Heat oven to 350°F. Coat muffin pan with cooking spray.  Pile tortillas on top of one another and cut into a circle that is approximately 3 1/2 – 4 inches wide.  Or, place each tortilla over the muffin cup, press in, then cut off the excess.  Set aside.
  • Chop all veggies, set aside separately, especially if not all family members are fond of all the veggies in their eggs.
  • In a large bowl, whisk together the eggs and sour cream until smooth.  Mix in 1/2 the cheese, salt and pepper.
  • Place cut tortillas into each of four muffin cups and pour in the egg mixture.  Sprinkle the desired veggies on top.
  • Bake for 10 minutes and, if more cheese is desired, sprinkle on top at this time.  Bake for 3-5 minutes longer, until the egg is completely cooked and the tortilla becomes browned.
  • Serve warm with banana slices on the side.
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Calories: 355kcal | Carbohydrates: 40g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 205mg | Sodium: 463mg | Fiber: 7g | Sugar: 12g

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