Mini Breakfast Egg Cup Tacos
Quick and easy mini tacos filled with scrambled eggs and your favorite breakfast toppings, baked in muffin tins for perfect portion control.
Quick and easy mini tacos filled with scrambled eggs and your favorite breakfast toppings, baked in muffin tins for perfect portion control.
Instructions
- 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.
-
6
6
Large Eggs
-
2 tbsp
30 mL
Milk
-
1/2 tsp
2.5 mL
Salt
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 tsp
1.25 mL
Garlic Powder
-
1/2 cup
120 g
Shredded Cheddar Cheese
-
1/4 cup
60 g
Cooked Breakfast Sausage-crumbled
-
12
12
Mini Taco Shells
Equipment
- Muffin Tin
- Whisk
- Mixing Bowl
Instructions
- 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
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