Go Back
–+ servings
Muffin tin filled with easy breakfast burrito cups—tortilla shells holding a baked egg mixture, topped with melted cheese and sprinkled with herbs.
Print

Easy Breakfast Burrito Cups

Easy breakfast burrito cups made in a muffin tin—perfect for grab-and-go mornings or make-ahead meal prep!
Course Breakfast, Brunch
Cuisine American
Keyword breakfast burrito muffins, easy breakfast burrito cups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 293kcal
Author Kat Jeter & Melinda Machado

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

  1. 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

Calories: 293kcal | Carbohydrates: 14g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 770mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 0.01mg | Calcium: 219mg | Iron: 1mg