Name: Mini Breakfast Egg Cup Tacos (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 6 Large Eggs; 2 tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/4 tsp Garlic Powder; 1/2 cup Shredded Cheddar Cheese; 1/4 cup Cooked Breakfast Sausage-crumbled; 12 Mini Taco Shells

Recipe tier

Quick and easy mini tacos filled with scrambled eggs and your favorite breakfast toppings, baked in muffin tins for perfect portion control.

Total 30 min

Serves 12

Steps 7

Ingredients 8

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Eggs
6 6 Large Eggs
2 tbsp 30 mL Milk
Seasoning
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
tsp 1.25 mL Garlic Powder
Filling
cup 120 g Shredded Cheddar Cheese
cup 60 g Cooked Breakfast Sausage-crumbled
Taco Shells
12 12 Mini Taco Shells

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a bowl, whisk together all Eggs and Milk. Season with all Seasoning ingredients.
Place one Mini Taco Shell in each muffin cup.
Pour egg mixture into each taco shell, filling about full.
Sprinkle each taco shell with Shredded Cheddar Cheese and Cooked Breakfast Sausage.
Bake for 15-20 minutes, or until eggs are set and cheese is melted and bubbly.
Let cool slightly before removing from muffin tin. Serve immediately.