Mini Breakfast Tostada Cups

In recent years, the breakfast scene has transformed dramatically, with a surge in popularity for quick and satisfying recipes that cater to diverse tastes and lifestyles. As more people embrace the idea of enjoying a hearty meal to kick-start their day, innovative dishes like Mini Breakfast Tostada Cups are gaining traction. These delightful morsels are not only versatile, allowing for a range of flavor profiles, but they also appeal to various dietary preferences, making them a fantastic choice for breakfast or brunch occasions.

Start your day with a burst of flavor and fun! Mini Breakfast Tostada Cups are the perfect blend of crunchy tortillas and savory egg filling, making them a versatile choice for breakfast or brunch. Easily customize these bite-sized delights with fresh veggies, cheese, and tasty toppings to suit any dietary preference. Quick to prepare and ideal for meal prep, these tostada cups promise a nutritious and satisfying start to your morning routine. Enjoy this delightful recipe today!

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Ingredients

6 small corn tortillas

1 cup refried beans (canned or homemade)

4 large eggs

½ cup milk

1 cup shredded cheese (cheddar or Mexican blend)

¼ cup diced bell peppers (any color)

¼ cup chopped green onions

1 avocado, diced

1 teaspoon cumin

Salt and pepper to taste

Cooking oil (spray or brush)

Salsa and sour cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare Tortilla Cups: Using a muffin tin, press each corn tortilla into the cups to form a bowl shape. You may need to gently fold or shape them to create the cups. Lightly brush or spray the tortillas with cooking oil for a crispy texture.

Bake Tortilla Cups: Place the muffin tin in the oven and bake the tortilla cups for about 10-12 minutes or until they are golden and crispy. Remove from the oven and set aside.

Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, cumin, salt, and pepper.

Cook the Egg Mixture: In a non-stick skillet, add a little oil, then sauté the diced bell peppers over medium heat until softened (about 2-3 minutes). Pour the egg mixture into the skillet with the bell peppers. Cook, stirring gently, until the eggs are scrambled and just set (about 5-7 minutes). Remove from heat.

Assemble the Tostada Cups: In each tortilla cup, add a spoonful of refried beans at the bottom. Then, layer in the scrambled eggs mixed with bell peppers, followed by a generous sprinkle of shredded cheese.

Bake Again: Return the filled cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove the tostada cups from the oven, and top each one with diced avocado and chopped green onions. Serve with salsa and sour cream on the side for dipping.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings