Breakfast Taco Cups

Breakfast Taco Cups

4.9(158)

Cook Time
-
Total Time
-
Yield
12 cups

Ingredients

  • nonstick cooking spray, for greasing
  • 3 large flour tortillas
  • ¾ cup vegetarian refried beans (180 g)
  • ¾ cup egg (165 g), scrambled
  • ¼ cup shredded mexican cheese blend (25 g)
  • 3 cherry tomatoes, quartered
  • fresh cilantro leaf, for garnish

Nutrition Info

  • Calories 76
  • Fat 3g
  • Carbs 7g
  • Fiber 0g
  • Sugar 0g
  • Protein 4g

How to Make It

1. Step
Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
2. Step
Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
3. Step
Press a tortilla square into each cup of the prepared muffin tin.
4. Step
Fill each cup with 1 tablespoon of refried beans, 1 tablespoon of scrambled eggs, and 1 teaspoon of cheese and top with a cherry tomato quarter.
5. Step
Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
6. Step
Garnish with cilantro.
7. Step
Enjoy!

Tags

VegetarianLow-FatLow-CalorieLow-CarbEpoca-WalmartDry Measuring CupsBrunchBreakfastBakePyrexOven MittsCutting BoardCupcake PanChef's KnifeEasyOven

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