Go Back
The success of Mini Breakfast Burrito Cups largely hinges on the egg mixture. Properly whisking together eggs and milk is crucial for achieving the perfect texture. Start by cracking the eggs into a mixing bowl and adding a splash of milk—this will help create a fluffy and light filling. The milk not only adds moisture but also enhances the taste.

Mini Breakfast Burrito Cups

Kickstart your day with these mouthwatering Mini Breakfast Burrito Cups that are quick, easy, and packed with flavor. Perfect for busy mornings or leisurely brunches, these customizable bites allow everyone to enjoy a breakfast tailored to their taste. Filled with protein, veggies, and melted cheese, they're great for meal prep too! Discover the simple steps to make, store, and serve these delightful cups that will elevate your breakfast game. Dive into our article to get started!
Print Recipe Pin Recipe

Ingredients
  

6 large eggs

1/2 cup milk

1 cup cooked and crumbled breakfast sausage (or bacon/vegetarian alternative)

1/2 cup shredded cheddar cheese

1/4 cup diced bell peppers (any color)

1/4 cup diced onions

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

8 small flour tortillas (or corn tortillas for a gluten-free option)

Fresh cilantro or sliced green onions for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or a thin layer of oil to prevent sticking.

    Prepare the Tortillas: Take your tortillas and, using a round cookie cutter or the rim of a glass, cut out rounds that will fit snugly in the muffin tin cups. You will need two rounds for each cup.

      Form the Tortilla Cups: Place one round of tortilla into the bottom of each muffin tin cup, pressing down gently to form a base. If necessary, take a second round of tortilla and press it against the sides to create a bowl shape that holds the filling.

        Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper until the mixture is uniform and fluffy.

          Add Fillings: Carefully fold in the cooked sausage, shredded cheddar cheese, diced bell peppers, and onions into the egg mixture, ensuring even distribution throughout.

            Fill the Cups: Use a ladle to carefully pour the egg mixture into each tortilla-lined muffin cup, filling them about three-quarters full to allow space for rising during baking.

              Bake: Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. You'll know they’re ready when the eggs are firm and the tops are beautifully golden.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the burrito cups cool for about 5 minutes. Run a butter knife gently around the edges of each cup to loosen them, then carefully lift them out and transfer to a serving platter.

                  Garnish: For an extra touch, sprinkle fresh cilantro or chopped green onions on top of the burrito cups before serving.

                    Enjoy: These mini breakfast burrito cups are best served warm. They're perfect for a delightful breakfast, weekend brunch, or even meal prep for busy mornings!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings