High Protein Mini Egg Bite Cups
High Protein Mini Egg Bite Cups
Ingredients
For the Tortilla Base
- 6 street taco tortillas, mini, such as La Banderita Carb Counter brand
For the Egg Mixture
- 8 large eggs
- 1/4 cup plain Greek yogurt, or milk
- 1/2 cup bacon bits, pre-cooked and crumbled
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh spinach, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/4 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 380°F. Lightly grease a 6-cup standard muffin pan.
⏱️ 2 min•🌡️ 380
- 2
Gently press one mini street taco tortilla into each cup of the prepared muffin pan, forming a crust-like shell. Ensure they sit snugly at the bottom and sides.
⏱️ 2 min
- 3
In a medium mixing bowl, whisk together the large eggs and plain Greek yogurt (or milk) until well combined and slightly frothy.
⏱️ 3 min
- 4
Add the bacon bits, crumbled feta cheese, chopped fresh spinach, kosher salt, and freshly ground black pepper to the egg mixture. Stir everything together thoroughly to ensure the fillings are evenly distributed.
⏱️ 3 min
- 5
Carefully spoon the egg and filling mixture evenly into each tortilla-lined muffin cup, filling them about three-quarters full.
⏱️ 3 min
- 6
Sprinkle the shredded cheddar cheese over the top of each egg cup. Place the muffin pan into the preheated oven and bake for 20 to 25 minutes, or until the egg is set and the tortillas are golden brown.
⏱️ 25 min•🌡️ 380
- 7
Remove the muffin pan from the oven and let the egg bite cups cool in the pan for a few minutes before carefully removing them. Serve warm or allow to cool completely for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Mini Egg Bite Cups
Ingredients
For the Tortilla Base
- 6 street taco tortillas, mini, such as La Banderita Carb Counter brand
For the Egg Mixture
- 8 large eggs
- 1/4 cup plain Greek yogurt, or milk
- 1/2 cup bacon bits, pre-cooked and crumbled
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh spinach, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping
- 1/4 cup shredded cheddar cheese
Instructions
- 1
Preheat your oven to 380°F. Lightly grease a 6-cup standard muffin pan.
⏱️ 2 min•🌡️ 380 - 2
Gently press one mini street taco tortilla into each cup of the prepared muffin pan, forming a crust-like shell. Ensure they sit snugly at the bottom and sides.
⏱️ 2 min - 3
In a medium mixing bowl, whisk together the large eggs and plain Greek yogurt (or milk) until well combined and slightly frothy.
⏱️ 3 min - 4
Add the bacon bits, crumbled feta cheese, chopped fresh spinach, kosher salt, and freshly ground black pepper to the egg mixture. Stir everything together thoroughly to ensure the fillings are evenly distributed.
⏱️ 3 min - 5
Carefully spoon the egg and filling mixture evenly into each tortilla-lined muffin cup, filling them about three-quarters full.
⏱️ 3 min - 6
Sprinkle the shredded cheddar cheese over the top of each egg cup. Place the muffin pan into the preheated oven and bake for 20 to 25 minutes, or until the egg is set and the tortillas are golden brown.
⏱️ 25 min•🌡️ 380 - 7
Remove the muffin pan from the oven and let the egg bite cups cool in the pan for a few minutes before carefully removing them. Serve warm or allow to cool completely for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
⏱️ 2 min