Jump to Recipe Print Recipe
If you were wondering how to meal prep a breakfast taco, the answer is in these oven baked mini egg cups with cheddar cheese and seasoned taco filling! Originally published April 2020. Last updated July 2023.
If you're here for a protein packed breakfast without any fancy tools required, you're in the right place. And who can pass up breakfast tacos? Let's get into the delicious details of this easy grab and go breakfast.
And if you enjoy this recipe, you must also try my scrambled egg muffins or bacon kale quiche!
What do they taste like?
I would describe these as mini frittatas with Mexican spices. They're savory and filling with subtle heat that can be adjusted to your preference. If you like Tex-Mex style tacos, you'll love these egg bites with taco filling.
As far as texture, the eggs are a balance of fluffy and chewy, wrapped in portable tortilla cups with a little crispy cheese at the top. Chef's kiss!
What You'll Need for this Recipe
What goes into a breakfast taco? The filling is made up of scrambled eggs, and authentic-tasting taco meat and veggies. Here are the highlights of the ingredient list.
Eggs are the backbone of this egg make ahead breakfast dish. I use whole eggs here but you can also use egg white only, if you prefer. Just note that the texture will not be as rich.
Ground Meat of your choosing. Ground turkey, beef, chicken or even a vegan meat substitute will all work. Just note that if you use fattier meat, be sure to strain it well.
Taco Spice Mix can be grabbed from your local grocery store or easily mixed up at home with spices you have on hand. Instructions for that are down below.
Tortillas serve as the crust for these kind of mini quiches. I use flour tortillas for the best texture. You can use corn tortillas in this recipe but will likely want to soak them first so that they don't get too crisp while baking. Even if you don't have tortillas, you can just make the taco filled egg bites.
Bell Peppers add flavor and fiber. This recipe also works with other veggies like fresh spinach, matchstick carrots, and even chopped mushrooms.
Check out the recipe card below for full ingredients, measurements, and step-by-step instructions!
More Favorite Breakfast Meal Prep Recipes
Blueberry Sheet Pancakes
Breakfast Sausage Sliders
Protein Oatmeal Cups
Sweet Green Protein Smoothie
Tips & Tools
Grab a sharp knife and cutting board. You'll also need a skillet to cook the taco filling and a 12-well muffin pan to bake the taco egg cups.
How long will these last in the fridge? baked egg bites in tortilla cups are a great meal prep option because they keep in the fridge for about a week and reheat in one minute in the microwave!
Assembling the Tortilla Cups
Start by cutting each tortilla in half then cut a slit from the cut edge almost all the way through each piece.
Brush the each tortilla with melted butter. Then fold it in on itself and press into the well of the muffin tin to form each cup.
Making the Homemade Taco Seasoning
To make your own taco seasoning combine chili powder, garlic powder, smoked paprika, cumin, onion powder, crushed red pepper, oregano, sea salt, and black pepper. Full measurements are in the recipe card but you can play with the proportions to suit your taste.
For more taco goodness, check out my crispy fish tacos and suya street tacos!
How to Serve Baked Egg Bites in Tortilla Cups
This is a great recipe to make with kids if you have any around your house. 🙂 Putting together the tortilla cups is fun and doesn't take any special expertise. And, in the end, you'll basically have a dozen homemade breakfast tacos made all at once.
This is a creative make ahead breakfast the kids will love--and the adults, too. Serve them for breakfast with an easy salsa and a side of fresh fruit. Boom. Breakfast is done.
I hope you'll enjoy these soon and very soon. And sharing is caring so be sure to pin these oven baked egg cups for later and follow me over on Pinterest. Thanks for reading!
Mini Tortilla Quiche Recipe
Mini Breakfast Taco Cups
Jazzmine Woodard
Portable baked egg muffins filled with taco meat and wrapped in mini tortilla bowls
5 from 14 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 8 minutes mins
Cook Time 32 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American, Fusion, Tex-Mex
Servings 12 cups
Calories 178 kcal
Equipment
1 knife
1 12-well muffin pan
1 skillet
Ingredients
- 6 flour tortillas
- 2 tablespoons butter melted
- olive oil
- 1 pound ground turkey
- 1 bell pepper chopped
- 1 clove garlic minced
- â…› onion diced
- 6 teaspoons homemade taco seasoning or one store-bought packet
- 11 eggs
- 3 ounces shredded cheddar cheese
Instructions
Preheat oven to 375 degrees. Spray a 12-count cupcake pan by with non-stick oil and set aside.
To Make the Mini Tortilla Bowls
Cut each tortilla in half. Make another cut in the middle of each tortilla half, starting from the cut side and stopping about one inch from the round edge of the tortilla half.
Brush one tortilla half with melted butter then fold onto itself along the middle cut line and press into prepared cupcake well to form a mini tortilla bowl.
Repeat this step with remaining tortillas. Transfer pan to oven and bake for about five minutes.
To cook the Taco Filling
While the tortilla cups bake, add olive oil to a large skillet and heat over medium high flame (about one minute).
Add ground turkey, bell pepper, onion, garlic, and taco seasoning and saute until turkey is cooked through and veggies are tender (about five minutes). Turn off heat.
To Make the Mini Breakfast Taco Cups
Crack all eggs into a small bowl and whisk vigorously until uniform and fluffy (about three minutes). Add sea salt to taste.
Divide taco filling evenly between tortilla cups. The filling should be about even with edge of each well. Pour an even amount of the beaten eggs into each well.
Transfer pan to oven and bake for about 20 minutes or until eggs are cooked through and edges of tortillas are golden brown and slightly crisp.
Garnish with shredded cheddar cheese and serve warm.
Notes
For the homemade taco seasoning
- 1 tablespoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon dried oregano
How long will these last in the fridge? baked egg bites in tortilla cups are a great meal prep option because they keep in the fridge for about a week and reheat in one minute in the microwave!
Nutrition
Calories: 178kcalCarbohydrates: 9gProtein: 17gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 177mgSodium: 250mgPotassium: 215mgFiber: 1gSugar: 1gVitamin A: 615IUVitamin C: 13mgCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!
