Egg Bite Cups with Spinach Bacon
Deliciously satisfying breakfast bites made with eggs, bacon, spinach, and cheese wrapped in a tortilla shell, perfect for busy mornings and meal prep.
Ingredients
Main Ingredients
- 12 pieces street taco size flour tortillas Use corn tortillas for gluten-free
- 1 handful fresh spinach, finely chopped
- 1 cup shredded cheddar cheese Can substitute with other cheeses
- 1 splash whole milk Use unsweetened almond milk for dairy-free
- 6 large eggs Can substitute with egg whites
- 4 slices cooked bacon, chopped Turkey or plant-based bacon can be used
- to taste Salt and freshly ground black pepper Accent flavor with seasonings
- for serving Hot sauce Optional, for added flavor
Instructions
Preparation
- Gather all the ingredients required for the recipe.
- Chop the spinach, cook and crumble the bacon if it’s not already done, and shred the cheddar cheese if using a block.
- Microwave the tortillas for about 40 seconds to soften them.
Assembly
- Press each warmed tortilla into the wells of a muffin pan to form small cups.
- Divide the chopped spinach evenly among the tortilla cups and sprinkle the shredded cheddar cheese on top.
- In a bowl, whisk together the eggs, splash of milk, salt, and pepper until frothy.
- Carefully pour the egg mixture into each tortilla cup until they are filled halfway.
- Sprinkle the chopped bacon evenly over the egg mixture in each cup.
Baking
- Preheat the oven to 375°F (190°C).
- Bake the Egg Bite Cups for about 20 minutes, or until the eggs are puffed up and set.
- Allow to cool for a few minutes before removing them from the muffin pan.
Serving
- Top with your favorite hot sauce and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 4–5 days. To freeze, layer between parchment paper in an airtight container for up to three months. Reheat in the microwave or oven.