Introduction
You get all the flavor of loaded breakfast tacos in a fun, portable, no-fuss format. These Crispy Baked Breakfast Egg Taco Cups feature a perfectly crunchy shell holding a tender baked egg, ready for your favorite toppings. They’re incredibly simple to make and are a guaranteed crowd-pleaser for busy mornings or brunch.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 1
Ingredients
- 3 taco tortillas (corn or flour is fine)
- 3 eggs
- 1-3 tablespoons shredded cheese
- 1-3 teaspoons Sriracha or salsa
- 1/4 avocado sliced – optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease 3 cups of a standard muffin tin.
- Warm the tortillas briefly in the microwave for about 10 seconds to make them more pliable. Gently press one tortilla into each greased muffin cup, folding and pleating the edges as needed to form a cup shape.
- Crack one egg directly into each tortilla cup. Be careful not to break the yolk if you prefer it runny.
- Top each egg with your desired amount of shredded cheese (1-3 tablespoons total, divided among the cups).
- Bake in the preheated oven for 14-17 minutes, or until the egg whites are fully set, the tortilla edges are golden and crisp, and the cheese is melted.
- Carefully remove the taco cups from the muffin tin using a spoon or fork. Drizzle with Sriracha or salsa and top with optional avocado slices. Serve immediately.
Variations
- Mix-In Method: Before baking, you can lightly whisk the eggs in a bowl and pour the mixture into the tortilla cups for a more uniform, scrambled-style filling.
- Fold-Over Style: For a more enclosed taco, bake the tortilla cups empty for 5 minutes first to crisp, then add the egg and cheese and fold the tops over slightly before finishing the bake.
- Dip-Friendly: Skip the wet toppings and serve the plain baked cups with Sriracha or salsa on the side for dipping.
- Mini Bites: Use smaller street taco-sized tortillas and mini muffin tins for perfect two-bite appetizers.
Tips for Success
- Ensure the tortillas are warm and flexible before shaping to prevent cracking.
- For easier cleanup, consider using silicone muffin liners.
- Watch the bake time closely after 14 minutes; oven temperatures can vary, and overcooking will result in a hard yolk.
- Let the cups cool in the tin for just 1-2 minutes before removing—this helps them set without becoming soggy.
Storage & Reheating
Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-8 minutes, or until heated through and crisp. The microwave will soften the tortilla.
FAQ
Can I make these ahead of time?
You can prep the tortillas in the muffin tin the night before, but for best results, add the eggs and cheese just before baking.
My tortilla cracked while shaping. What did I do wrong?
The tortillas were likely too cold. Always warm them briefly (5-10 seconds in the microwave) to make them pliable.
Can I use larger burrito-sized tortillas?
Yes, but you will need to trim them down to fit a standard muffin cup without excessive overhang, which can burn.
How do I know when the eggs are done?
The egg whites should be completely set and not jiggle when you gently shake the pan. The yolk will be soft at 14-15 minutes and firmer at 17 minutes.
Why are my taco cups soggy?
This is usually due to underbaking or letting them steam in the muffin tin too long after baking. Remove them promptly once slightly cooled.
Can I freeze these?
It’s not recommended, as the texture of the baked egg and tortilla doesn’t freeze and reheat well.
