These versatile tortilla cups are perfect for any occasion — make them in super mini, mini, or regular muffin sizes. Pro tip: regular muffin liners peel off more easily, making cleanup a breeze!
They’re great for batch cooking too — simply freeze and reheat whenever you need a quick, delicious snack.
⏱ Prep Time: 30 minutes
✨ Yield: Approximately 50 cups (mixed sizes)
🛒 Ingredients
- 1 green pepper 🌶
- 1 tomato (or any veggies you love) 🍅
- 8 eggs 🥚
- 100ml Heritage Farm Full Cream Milk 🥛
- 4 tortilla wraps 🌯
- Shredded mozzarella or your favorite cheese 🧀
👩🍳 Instructions
- Preheat your oven to 190°C (375°F).
- Line your muffin tray with cupcake liners.
- Cut the tortilla wraps into thin strips, roll them up, and tuck each roll into a liner.
- Whisk together the eggs and milk until smooth.
- Pour the egg mixture evenly into each tortilla cup.
- Add your chopped veggies on top.
- Sprinkle with cheese.
- Bake for 15 minutes or until the egg is set and the cheese is bubbly and golden.
Enjoy these bite-sized delights as a fun breakfast, snack, or lunchbox treat!
