Ready for another fun grab and go weekday breakfast? I created this recipe for Southwestern Baked Eggs that can easily be modified to incorporate your favorite ingredients. Simply fold flour tortillas so that they fit in a muffin tin, fill with mushrooms, black beans, corn, tomatoes, and cheddar cheese, top with an egg, and bake.
Southwestern Baked Eggs is a meal packed with protein and vegetables that will fill you up. Want to mix things up? Try adding a different combination of vegetables. Broccoli, bell peppers, and onions would be great, or if you want to add a kick of spice, add sliced jalapeños.
This is my third grab and go breakfast post. The first recipe was for Raspberry Lemon Curd Muffins, and the second was for Mini Stratta Cups. I am a complete night owl, often staying up to 1am to write and work, which means that mornings aren’t my thing. The only way I eat breakfast is if it ready and waiting when I get up.
Total time: 30 minutes
You will need:
6 small (6 inch) Flour Tortillas
6 large Eggs
1/2 cup Black Beans
1/2 cup Corn
1/2 cup Mushrooms
1/2 cup Tomatoes
1/4 cup Cheddar
Heat your oven to 350 degrees. Place flour tortillas in a muffin tin, gently folding them to fit.
Add black beans, corn, tomatoes, mushrooms, or whatever you like to the tortilla cups, just don’t fill them more than half way.
Add one egg to each cup. You can scramble the eggs first, or just crack them right into the cups.
Top with some cheddar cheese, or any melting cheese of your choosing.
Bake for 25-30 minutes. If you chose not to scramble your eggs, make sure the egg white is cooked, but you can leave the yolk runny. Either serve immediately or refrigerate and save for later.