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Mini Egg Tortilla Cups (gluten-free)

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