Let me apologize in advance – this is not much of a recipe.  It’s more of an idea of a recipe. And I got the idea from Lindsay over at The Kitchen Operas.

And while my version is very similar, this is such an awesome idea I had to share it.  I did make a few changes: I cooked my peppers and onions first and I skipped the refried beans.  Although, I think refried beans would be a great addition – I just didn’t have any.  Which is strange, because I always have at least one can in the pantry.

Really, if you feel a need to change things up for this weekend’s breakfast you should try this.

egg cups

Here is what I did and here is what you will need.  Sorry that the measurements are a bit sketchy.

  • 8 whole wheat small tortillas
  • eggs – we used 4
  • milk – if you like your scrambly eggs that way
  • salt and pepper
  • one red pepper
  • small red onion
  • cheese – cheddar, or a Tex-Mex mix of some sort
  • green onions
  • fresh tomato
  • cilantro
  • Greek yogurt or sour cream
  • salsa

Preheat oven to 400 degrees.  Coat your muffin tray with cooking spray.

Using 8 small whole wheat tortillas stuff your muffin cups. I wanted to cut each tortilla in half, and so only use 4, but my husband was in charge of the cup stuffing and he is a “more is better kind of guy” – so we used a whole small tortilla for each muffin cup.  You can see from the picture how he pushed them into the tins.

Make a “scrambled” egg mixture – however you like your scrambled eggs.  We used 4 large eggs with a splash of milk, salt and pepper. You could also just use egg whites. Set this aside.

Heat a non-stick skillet or frying pan over medium heat.  Add a touch of olive oil if needed.

Dice one red pepper and one small red onion and sauté until soft. We seasoned ours with a Tex-Mex spice blend.

Meanwhile, dice and seed a tomato or two, chopped some green onions and cilantro.

Assemble the egg cups.

In each tortilla shell add a heaping tablespoon of the red pepper and onion mixture.  Top with a few pieces of tomato, a sprinkle of cilantro and some green onion. Pour egg mixture on top, until muffin tin (not the tortilla shell) is almost full.  Sprinkle shredded cheese on top of each.

Bake for about 15 minutes, or until the eggs are set and the tortilla is nicely browned.

Top with Greek yogurt or sour cream and salsa.