Name: Mini Egg Tortilla Cups (gluten-free)
Prep time: 5 min
Cook time: 12 min
Total time: 15 min
Ingredients: 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

Mini Egg Tortilla Cups (gluten-free)

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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

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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

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Instructions

Preheat oven to 400 degrees and grease a muffin tray well
Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
Add tortilla rounds to muffin tray and form to fit the muffin slot
Mix together the eggs, veggies, cheese and spices in a large bowl
Then fill each muffin slot with egg batter
Bake in oven for 10-12 minutes (they should brown slightly on top)
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