Make-Ahead Breakfast Burrito Cups in 30 Minutes
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These easy breakfast burrito cups are made in a muffin tin with eggs, ham, and cheese, perfect for a grab-and-go breakfast or make-ahead meal prep! A cheesy, kid-friendly, freezer-friendly breakfast recipe that makes busy mornings a little easier.
These easy Breakfast Burrito Cups are going to be your new go-to for busy mornings! These make-ahead, freezer-friendly bites pack all the flavors of a classic breakfast burrito: eggs, cheese, and ham, into a perfectly portioned tortilla cup. Ideal for grab-and-go breakfasts, meal prep, or even a lazy weekend brunch. The best part is these breakfast burrito muffins come together in just 30 minutes with almost no cleanup required.
If you love cheesy, savory breakfasts like our Ham and Cheese English Muffin Breakfast Casserole or Breakfast Burrito Casserole, these tortilla egg cups are going to be your new favorite.
Ingredients You’ll Need
- Street Tacos (Small Tortillas) – These mini tortillas make the perfect size cup. You can use flour or corn, but flour holds its shape better.
- Eggs – The base of your burrito cup. Use whole eggs or swap a few out for egg whites if you want to lighten it up.
- Milk – Helps make the eggs fluffy. You can use dairy-free alternatives like almond or oat milk too.
- Finely Diced Ham – Adds a savory, meaty bite. Swap for cooked bacon, sausage crumbles, or even sautéed veggies for a vegetarian option.
- Shredded Cheddar Cheese – Melty, cheesy goodness. Feel free to mix in Monterey Jack, Pepper Jack, or even mozzarella.
- Salt and Pepper – Essential for flavor! Adjust to your taste preferences.
Step-by-Step Instructions
Step 1 – Preheat & Prep. Preheat your oven to 375°F and grease a 16-cup muffin tin to prevent sticking.
Step 2 – Soften the Tortillas. Place 8 tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds. Repeat with the other 8. This makes them pliable and easy to press into the muffin tin.
Step 3 – Form the Cups. Gently press one tortilla into each muffin tin slot, molding it to form a cup.
Step 4 – Whisk the Eggs. In a large bowl or measuring cup, whisk together the eggs, milk, salt, and pepper.
Step 5 – Assemble the Cups. Pour the egg mixture into each tortilla cup, filling about ¾ of the way. Then add about 1 ounce of diced ham and 1 ounce of shredded cheese to each cup.
Step 6 – Bake to Perfection. Bake for 20 minutes, or until the eggs are set and the cheese is melted.
Step 7 – Cool & Serve. Let the cups cool for 3–5 minutes before removing them from the muffin tin. Serve warm, or cool completely and store for later.
These are great breakfasts for kids to grab before school. We make a big batch along with Peanut Butter Banana Breakfast Snack Wraps to make busy mornings a little easier.
Variations & Customizations
- Low-Carb Option: Use low-carb tortillas or skip the tortilla and bake directly in a greased muffin tin.
- Veggie Lovers: Add sautéed onions, mushrooms, or zucchini for a meatless option.
- Tex-Mex Twist: Stir in salsa or taco seasoning to the eggs before baking.
- Southwest Style: Swap ham for chorizo and cheddar for Pepper Jack.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! These are perfect for meal prep. Store them in the fridge or freezer and reheat as needed.
Do the tortillas get soggy?
Not if you serve them fresh or properly store them. Crisping them slightly before filling helps too.
Can I use egg whites?
Absolutely. Just substitute some or all of the whole eggs with egg whites.
How do I keep them from sticking?
Grease the muffin tin well and consider using silicone muffin liners for easy removal.
Can I freeze them?
Yes! Once cooled, wrap each in plastic wrap and freeze in a zip-top bag for up to 2 months.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap each burrito cup individually in plastic wrap and freeze in a sealed bag.
Reheating:
- Air Fryer: Reheat at 350°F for 6-8 minutes for the crispiest texture. This is my favorite way to reheat.
- Microwave: 45–60 seconds from fridge, or 1.5–2 minutes from frozen.
- Oven: Reheat at 350°F for 10–12 minutes for a crispier texture.
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Easy Breakfast Burrito Cups
Ingredients
- 16 Street Tacos
- 8 Eggs
- ¼ cup Milk
- 16 ounces Finely diced Ham
- 16 ounces Shredded Cheddar cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees F. Grease a 16-cup muffin tin. (See note 1)
- Place 8 street tacos on a microwave-safe plate. Cover the tacos with a damp paper towel and microwave for 30 seconds. Repeat with the remaining 8 tacos.
- Press a tortilla into each muffin cup.
- In a large measuring cup whisk together the eggs, milk, salt and pepper.
- Pour the egg mixture evenly into each tortilla.
- Add approximately 1 ounce of ham and 1 ounce of cheese to each tortilla.
- Place in the oven and bake for 20 minutes.
- Remove from oven and let cool for 3 minutes before removing from the muffin tin and serving or let cool completely, then store in an airtight container in the refrigerator or freezer until ready to use.
Notes
- If you don’t have a 16-cup muffin tin, you can use a 12-cup muffin tin by reducing the amount of eggs to 6 and the milk to 2 tablespoons.
Nutrition
