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MealDinnerTacos & BurritosLow-FatLow-SugarLow-CalorieMeal PrepBakingKid-FriendlyBrunchBreakfastUnder 30 MinutesEasyVegetarianLow-CarbHealthyMexican

Breakfast Taco Cups

featured in Mini Tacos Bowls

Spice up your morning routine with these zesty breakfast taco cups. Filled with fluffy scrambled eggs, refried beans, and cheese, these cups are sure to be a hit with everyone at the table.

Gwenaelle Le Cochennec
Tasty Team
May 04, 2023
98% would make again

Under 30 minutes

Breakfast Taco Cups

Under 30 minutes

Ingredients

for 12 cups

  • 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

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  2. 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. Press a tortilla square into each cup of the prepared muffin tin.
  4. 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. Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  6. Garnish with cilantro.
  7. Enjoy!
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