Cheddar Egg Tortilla Breakfast Cups

1. 1

   Preheat the oven to 375 degrees F (190 degrees C) and coat a 6-cup muffin pan with cooking spray.

2. 2

   Beat the eggs and sour cream in a bowl until frothy, then fold in the cheese, onion, and bacon; season with cayenne, salt, and pepper.

3. 3

   On a clean work surface, cut out 4 circles from the flour tortilla using the rim of a heavy glass or a cookie cutter.

4. 4

   Lay 1 circle in each of 4 muffin cups and gently press the tortilla so it fits snugly against the sides of the cup.

5. 5

   Pour the egg mixture into each muffin cup and sprinkle lightly with more cheese.

6. 6

   Bake in the preheated oven for 15 minutes, then check for doneness—a toothpick inserted in the center should come out clean.

7. 7

   Let the pan rest for about 5 minutes, then remove the entire cup to serve.

• Calories 258.69 kcal Moderate
• Protein 17.88 g Good Source
• Carbs 10.76 g Moderate
• Total Fat 15.21 g Moderate
• Saturated Fat 6.79 g High
• Trans Fat 0.04 g High
• Cholesterol 225.23 mg High
• Sodium 339.45 mg Moderate
• Fiber 0.45 g Low Source
• Sugar 0.78 g Low Source
• Added Sugar 0.26 g Low Source
• Calcium 161.23 mg Moderate
• Iron 1.35 mg Low Source
• Potassium 135.79 mg Low Source
• Vitamin A 98.5 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 2.99 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten