Taco Egg Cups


  • 6 Small 100% Whole Grain (or 100% Whole Wheat) tortillas, halved

  • 1 Tablespoon Olive Oil

  • 12 Large Eggs

  • 1 Medium Bell Pepper, chopped

  • 2 Scallions, thinly sliced

  • Freshly Ground Pepper

  • 1/2 cup Shredded Soy or Daiya Cheddar "Cheese"


  1. Heat oven to 350° and coat a 12-cup muffin tin with cooking spray.

  2. Brush Tortilla halves with olive oil on both sides, then place each half cut-side down in a cup of the muffin tin so that it lines the sides of the cup. (It won’t fit all the way around, which is fine.)

  3. Crack an Egg into each cup and sprinkle Bell Peppers and Scallions on top. Season with Freshly Ground Pepper. Top with shredded Soy or Daiya "Cheese".

  4. Bake 20 to 25 minutes, until Eggs are set and "Cheese" is melted.

  5. Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, Egg cups will keep in an airtight container in the freezer for up to 3 months.

  6. Reheat in a 400° oven or a toaster oven on high for 5 minutes.

151 views0 comments

Upcoming Challenges:

Round 28:

March 7 - April 17, 2021

Round 29:

May 2 - June 12, 2021

3117 W. Craig Rd. Ste 110

North Las Vegas, NV 89032

(On Craig Rd., between Simmons & Ferrell. Next to One Nevada Credit Union.)



To request more information about our next #jmChallenge, please complete this form: 


© 2019 by Jasmine Mays Fitness