Tortilla Omelet Cups

Omelet Tortilla Cups

Breakfast is the most important meal of the day, and yet it’s often the hardest to sit down to. This especially applies on weekday mornings when you’re running late and have very little time to partake of your morning meal. But breakfast recipes on the go, made with energy-giving ingredients like proteins and carbs, and hopefully with some veggies and fruits rounding them up, make breakfast quick and easy no matter how pressed for time you are.

These omelet tortilla cups are the definition of breakfast recipes on the go. They’re ready in 20 minutes and they’re full of ingredients that are just good for you. Plus, these are grab-and-go babies, so you can pack a couple of them and tuck them in on your way to work or school.

These omelet tortilla cups are healthy, easy and quite cute to look at. These are basically baked egg, cheese, sour milk and diced veggies mixed together and poured in tortillas stuffed in muffin pans. You can play with the ingredients of this omelet cup by adding your favorite omelet ingredients. It’s a well-rounded dish, with a good mix of protein, carbs, vitamins and minerals. This easy and tasty breakfast on the go is from Layla of Brunch Time Baker.


4 eggs
ΒΌ cup sour cream (or milk, or heavy cream)
Β½ cup shredded cheese (you can use any type, I used cheddar and mozzarella)
diced veggies (I used a mixture of bell peppers and onions)
1 extra large tortilla or 4 small
salt and pepper to taste


Heat oven to 350 degrees F. Stack tortillas and cut out 4 small (about 3.5 inch) round circles out of the tortillas, you can use anything that has a rim, can, cup, bowl. If you are using big tortillas cut the four circles out of one tortilla. If you are using small tortillas you will only be able to cut one out of each tortillas. Press each wrap circle into 4 greased muffin tins using your fingers. It’s okay if it doesn’t fit perfectly, it will balance out after you add the eggs. Set aside.

In a medium bowl, whip the eggs and sour cream until fully combined, it’s okay if it’s a little lumpy, the sour cream will bake into the eggs. Add half of the cheese and set half aside, sprinkle salt and pepper to taste.

Pour the equally into the prepared muffin tins ( into the tortillas), then sprinkle the veggies as desired. Bake for 10 minutes, after 10 minutes sprinkle the rest of the cheese on the eggs, continue baking for 3-5 minutes more or until cheese is bubbly and tortilla crust is golden. Serve warm, eat using a fork or grab one and bite right in!



Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at:Β Brunch Time Baker.

Photo source

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