Description
These Pinwheel Egg Cups are a fun, cozy breakfast made with rolled tortillas, fluffy eggs, and your favorite fillings baked right in a muffin tin. They’re easy to customize, visually adorable, and perfect for busy mornings when you still want something warm and homemade.
Ingredients
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6 soft flour tortillas
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8 large eggs
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¼ cup milk or cream
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1 cup shredded cheese (cheddar, mozzarella, or your favorite)
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½ cup cooked protein (ham, turkey, or sausage), finely chopped (optional)
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½ cup finely chopped vegetables (bell peppers, onions, spinach squeezed dry)
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½ teaspoon salt
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¼ teaspoon black pepper
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Cooking spray or butter (for greasing the pan)
Instructions
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Preheat the oven to 375°F (190°C) and generously grease a standard muffin tin.
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In a bowl, whisk together the eggs, milk, salt, and pepper until smooth.
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Lay tortillas flat and sprinkle evenly with cheese and fillings.
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Roll each tortilla tightly into a log and slice into rounds about 1–1½ inches thick.
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Place one pinwheel slice into each muffin cup, spiral facing up.
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Pour the egg mixture into each cup, filling about ¾ full.
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Bake for 18–22 minutes, until the eggs are set but still soft in the center.
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Let rest for 5–10 minutes, then gently remove and serve warm.
Notes
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Use soft flour or whole wheat tortillas for best rolling results.
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Avoid watery vegetables or cook/squeeze them dry first.
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Letting the egg cups rest before removing helps them hold their shape.
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These are perfect for mixing and matching flavors in one batch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 135 mg