Tortilla Egg Cups

Breakfast can sometimes be a challenge especially if you have kids. A lot of times my children are fine with a bowl of cereal but every once in a while they crave something savory. Short of fixing a traditional big breakfast of bacon and eggs and sausage I decided one day to come up with something a little bit smaller and portable but still full of the traditional breakfast flavors.

Looking through my fridge and freezer I found breakfast sausage, onions, peppers, eggs and tortillas. Born was the idea of the tortilla egg cups. I figured why not make a breakfast which contained everything in a small little cup. The egg cups take about 45 minutes start to finish but you could certainly make your meat mixture the night prior, refrigerate it and then only fill the cups the day off which will certainly cut prep and cooking time to about 30 minutes.

These tortilla egg cups are a big hit at our house with plenty of variations possible since you can use any kind of breakfast sausage, any kind of vegetable like mushrooms or even broccoli and any cheese you like. They are perfect for a weekend breakfast and are a great addition to any brunch. Try them for Easter and impress your family and friends with this easy but fantastic dish.

Tortilla Egg Cups

(makes 6)

(Printable Recipe)

Ingredients:

6 Ramekins

1/2 pound (8 ounces) bulk breakfast sausage, any flavor

1/4 medium onion, diced

1/2 medium red pepper, diced

6 (8-inch) flour tortillas

2 tablespoons butter, melted

1/2 cup cheese, shredded

6 large eggs

Salt and Pepper to taste

2 tablespoons chives, finely chopped

Preparation:

Pre-heat oven to 400 degrees F. Brush inside of 6 ramekins with melted butter. Place on a baking sheet and fit a tortilla in each of the forms (you will have to fold them slightly to make them fit). Set aside.

Brown sausage in a pan until cooked, add the onions, cook for another minute and then add the bell pepper. Taste for seasoning. Set mixture aside to cool a little bit. (This mixture can be made the night before if desired and then refrigerated).

Take your prepared ramekins and divide filling into the six cups (about 1/3 cup each). Sprinkle 1 tablespoon of cheese on top of the meat mixture. Crack one egg into each of the tortilla cups. Season with salt and pepper and garnish with chives.

Brush exposed tortilla with more of the melted butter and place in pre-heated oven. Bake for 20-25 minutes or until the eggs are cooked to your liking. Serve immediately.