Ingredients
Scale
- 8 small corn or flour tortillas
- 8 large eggs
- 1/4 cup milk or heavy cream
- 1 cup pre-cooked crumbled breakfast sausage or turkey chorizo
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 teaspoon kosher salt
- Cooking spray or 1 teaspoon vegetable oil
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin with cooking spray or oil. Gently press one tortilla into each of eight muffin cups, forming a cup shape.
- Step 2: Whisk the eggs, milk, and salt together in a medium bowl until the mixture is light and frothy. Set aside.
- Step 3: Distribute the pre-cooked sausage and shredded cheese evenly among the eight tortilla cups (about 1-2 tablespoons of filling per taco shell).
- Step 4: Carefully pour the egg mixture into each filled tortilla cup, ensuring the filling is completely covered. Do not overfill; the egg mixture should come about 3/4 of the way up the sides.
- Step 5: Bake for 18 to 22 minutes, or until the eggs are completely set and lightly golden brown. Let cool slightly in the muffin tin before carefully removing them with a spatula and serving warm.
Notes
- Keep cooled leftover tacos refrigerated in an airtight container for up to 3 days; placing a small paper towel beneath them helps wick away condensation.
- Reheat these tacos in a toaster oven or standard oven at 300°F (150°C) for a few minutes to ensure the tortillas stay crisp, as microwaving can make them tough.
- Finish your baked tacos with a spoonful of hot sauce, sour cream, or fresh pico de gallo for a vibrant burst of flavor just before serving.
- To prevent your tortillas from tearing when pressing them into the muffin tin, stack and microwave them for about 15 seconds to make them more pliable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 Tacos
- Calories: 355
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 1g