These Mini Egg Tortilla Cups are one of my go-to meal prep recipes! Made with all gluten-free ingredients and they’re packed with protein and veggies and are kid-approved.

These Mini Egg Tortilla Cups are one of my go-to meal prep recipes! Made with all gluten-free ingredients and they're packed with protein and veggies and are kid-approved.

I am hooked on making these tortilla egg cups guys. They are such an easy grab and go recipe that my entire family eats.

My kids love them, I love them and my husband devours them too. Plus I love that you can use any ingredients you have on hand to make them. Any tortillas, mix-in’s and cheese work! And they only take about 10 minutes to make in the oven so it’s a quick meal idea to make for everyone. And the leftovers stay good in the fridge for up to 5 days.

These will become a staple in your home for easy and quick meal ideas to prep for the week!

Tip: use any veggies or mix-in’s you have on hand in this recipe! Or whatever you and your family love in omelette form

What ingredients you need to make tortilla egg cups:

  • 8-inch tortillas – I used these almond flour ones but you can use any you want
  • Eggs – I don’t have a sub for the eggs here 🙂 They are a key ingredient! I haven’t tried with only egg whites but it would work – just need more than called for here
  • Chopped veggies of choice – I used spinach and broccoli in these but peppers and onions would be great too
  • Shredded cheese – you can use cheddar, mozzarella, anything! Even a dairy-free cheese works well

How to make mini tortilla egg cups:

  1. Preheat oven to 400 degrees and grease a muffin tray well
  2. Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
  3. Add tortilla rounds to muffin tray and form to fit the muffin slot
  4. Mix together the eggs, veggies, cheese and spices in a large bowl
  5. Then fill each muffin slot with egg batter
  6. Bake in oven for 10-12 minutes (they should brown slightly on top)
  7. Gently remove the tortilla pizzas from the muffin tray using a knife or spatula and enjoy

Tips for success making mini tortilla egg cups:

  • These are such a good recipe to meal prep! You can use any veggies you have on hand. Mix it with eggs and the cheese and that’s all you need
  • I love these as a grab and go snack too. We pack them for the park, playdates, anything!
  • I keep these in the fridge for up to 5 days and reheat in the microwave to warm up
  • If your kids don’t love eggs usually, I’d recommend eating them in this form! With ketchup or honey mustard for dipping too!

A few other healthy and easy recipes that kids love:

Mini Tortilla Pizzas! (made in muffin tin)

One-Pot Creamy Broccoli Pasta

EASY Sheet Pan Quesadillas

10-minute Creamy Zucchini Pasta (gluten-free)

Print
Print

Mini Egg Tortilla Cups (gluten-free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print

These Mini Egg Tortilla Cups are one of my go-to meal prep recipes! Made with all gluten-free ingredients and they’re packed with protein and veggies and are kid-approved.

  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 15 mins

Yield: Makes 12 egg cups 1x

Ingredients

Scale
  • 4 8-inch tortillas (I used these almond flour ones)
  • 8 eggs, whisked
  • 2/3 cup chopped veggies of choice (I used spinach and broccoli)
  • 1 cup shredded cheese
  • Any spices you want like garlic powder, salt and pepper

Instructions

  1. Preheat oven to 400 degrees and grease a muffin tray well
  2. Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
  3. Add tortilla rounds to muffin tray and form to fit the muffin slot
  4. Mix together the eggs, veggies, cheese and spices in a large bowl
  5. Then fill each muffin slot with egg batter
  6. Bake in oven for 10-12 minutes (they should brown slightly on top)
  7. Gently remove the tortilla pizzas from the muffin tray using a knife or spatula and enjoy

Notes

*Store leftovers in fridge for 5 days and reheat in microwave

  • Author: Rachel