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These easy egg bite cups combine eggs, cheddar cheese, fresh spinach, and crispy bacon inside soft tortillas for a handheld breakfast that’s both satisfying and nutritious. Perfect for busy mornings, they offer a warm, flavorful start to your day with minimal fuss.
I first made these on a rushed weekday morning, and now they have become a staple that I prepare every weekend. The combination of textures and flavors always wins over family and guests alike.
Ingredients
- Tortillas: 12 street taco size tortillas which serve as tasty, flexible cups to hold the eggs
- Spinach: One handful of fresh spinach for a boost of vitamins and a mild earthy flavor. Look for crisp, vibrant leaves without wilting
- Cheddar cheese: One cup shredded cheddar cheese for creamy richness. Sharp cheddar works best for bold flavor
- Eggs: Six eggs which create the fluffy and protein-rich base
- Milk: A splash of milk to keep the eggs tender and moist
- Salt and pepper: Salt and pepper to season and enhance the natural flavors
- Bacon: Four pieces of cooked bacon for smoky crunch that balances the creaminess
- Hot sauce: Hot sauce for serving adds a spicy kick if you like some heat
Step-by-Step Instructions
- Slightly Warm the Tortillas:
- Warm the tortillas in the microwave for 40 seconds so they become flexible and easier to mold into cups without cracking
- Shape Tortilla Cups:
- Place the warm tortillas into a muffin pan and press gently to form small cups. This will hold the fillings and egg mixture perfectly
- Prepare Spinach Filling:
- Finely chop the spinach to evenly distribute its flavor and texture inside each cup, adding a fresh green layer
- Add Cheese Layer:
- Sprinkle shredded cheddar cheese on top of the spinach in each tortilla cup. The cheese melts during baking providing gooey, savory richness
- Whisk Eggs and Seasonings:
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until fully blended. This mix becomes the creamy custard filling
- Pour Egg Mixture into Cups:
- Carefully pour the egg blend into each tortilla cup, filling them about halfway to leave space for the bacon topping and expansion as they cook
- Top with Bacon:
- Chop the cooked bacon into bite-sized pieces and sprinkle on top of the egg mixture for smoky bursts of flavor
- Bake the Egg Bites:
- Place the muffin pan into an oven preheated to 375 degrees Fahrenheit or 190 degrees Celsius. Bake for 20 minutes until eggs are fully set and slightly golden on top
- Serve with Hot Sauce:
- Add a drizzle of hot sauce if you enjoy some heat. Serve the egg bite cups warm for the best texture and flavor
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Storage Tips
These egg bite cups keep well in the refrigerator for up to three days. Store them in an airtight container and reheat gently in the microwave to avoid drying out. You can also freeze them individually wrapped for up to one month and thaw overnight before reheating.
Ingredient Substitutions
Swap cheddar cheese for pepper jack or feta to change the flavor profile. Kale or swiss chard work well instead of spinach for different greens. Turkey bacon or sausage pieces can replace traditional bacon for leaner or varied taste.
Serving Suggestions
Pair with fresh fruit or a simple mixed green salad to balance the richness. These egg bite cups also make a great side for brunch with roasted potatoes or avocado slices.
Recipe FAQs
- → Can I prepare these egg cups in advance?
Yes, assemble the egg bite cups and store them in the fridge before baking. Bake fresh when ready to serve for best texture.
- → What can be used instead of tortillas?
You can use small pita breads or wonton wrappers to form cups, each providing a different texture and flavor.
- → How do I know when the egg bites are cooked?
They are done when the eggs are fully set and no longer jiggly in the center, typically after about 20 minutes at 375°F.
- → Can I add other vegetables?
Absolutely! Diced bell peppers, mushrooms, or onions can add extra flavor and nutrition.
- → Is it possible to make these vegetarian?
Simply omit bacon and consider adding more veggies or cheese for a satisfying alternative.