Breakfast Burrito Bites
Mini breakfast burritos baked in a muffin tin – perfect for busy mornings! These crispy tortilla cups are filled with eggs, bacon, cheese, and veggies. They're portable, freezer-friendly, and totally customizable. Great for meal prep or feeding a crowd.
Ingredients
- 6 medium flour tortillas 8-inch
- 8 large eggs
- 1 cup shredded cheddar cheese
- ½ pound bacon about 8 strips
- 2 tablespoons milk
- Salt and pepper
- Cooking spray
Optional add-ins:
- ½ cup diced bell peppers
- ¼ cup diced onions
- 1 handful fresh spinach
- Hot sauce to taste
- Fresh cilantro for garnish
Instructions
- Heat oven to 375°F
- Cook bacon until crispy, drain, and crumble
- Spray 12-cup muffin tin with cooking spray
- Cut tortillas into quarters
- Press tortilla quarters into muffin cups
- Whisk eggs, milk, salt, and pepper in a bowl
- Add crumbled bacon to tortilla cups
- Add veggies if using
- Pour egg mixture into cups (¾ full)
- Top with cheese
- Bake 15-18 minutes until eggs are set
- Cool 5 minutes before removing
Notes
Hey, quick heads up! These are super forgiving - if you mess up the first few tortilla folds, no worries. They'll still taste great! I usually make a double batch on Sunday for the week ahead. They reheat like a dream (30 seconds in the microwave does it).
Pro tip: if your family likes different fillings, mark the tops with different cheese patterns so you know which is which!