Ever since Ali brought Ella Claire Inspired’s breakfast burrito bites to Brunch in the Country, I’ve had them on my mind. And made them for many an occasion. They are just right at an early morning tailgate on a crisp fall day, or a staff breakfast when you need something to offset the carbs you’re inhaling.
I set these up the night before, and bake them in the morning. It’s super easy, and the best part is, you can do whatever you want in terms of toppings. Pick your favorite omelet toppings, or use up whatever is left in the fridge. These have spinach and tomatoes, with cheddar on top.
To make 12 egg cups, you will need:
- 3 tortillas, cut in quarters
- 8 eggs
- 1/4 milk or cream
- toppings (there’s no set amount here)
- 1/3 C shredded cheese of your choice, if that’s your thing (that is so my thing)
The night before:
Spray the you-know-what out of your muffin tin with cooking spray. Seriously. I’ve tried to butter them generously, only to be kicking myself for hours at the sink trying to was gunked on egg out of individual muffin tins. Not. Fun. In lieu of cooking spray, cut squares of parchment to line your muffin tins, as I did above. Butter them for good measure if you, too, have spend hours at a sink trying to wash out gunked on egg.
Press a tortilla piece in the bottom of each well. Add toppings. Cover with foil and refrigerate.
In a medium bowl, whisk eggs, milk, salt, and pepper. Cover and refrigerate.
The morning of:
Preheat the oven to 350 degrees. Fill muffin tins about 2/3 full with egg mixture, and top with cheese. Bake 20 minutes covered. Uncover, and bake 5 more minutes.