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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.

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