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

Mini Breakfast Egg Cup Tacos

Recipe tier

Eggs
6 6 Large Eggs
2 tbsp 30 mL Milk
Seasoning
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1/4 tsp 1.25 mL Garlic Powder
Filling
1/2 cup 120 g Shredded Cheddar Cheese
1/4 cup 60 g Cooked Breakfast Sausage-crumbled
Taco Shells
12 12 Mini Taco Shells

Equipment

Muffin Tin
Whisk
Mixing Bowl

Instructions

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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 3/4 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.

Nutrition per serving

Calories 220