Sunday nights are for batch baking for the week ahead. And tonight I made tortilla egg cups. I have previously posted egg muffin cups here and these are very similar but I lately I prefer these as they just look neater and I like the extra crunch from the tortilla. This recipe makes 12 cups.
You will need:
- A muffin tin
- Tortilla (I use wholemeal) you can use large or small, it’s up to you.
- 7 eggs
- 4-5 mushrooms diced
- 12 large spinach leaves
- Grated Cheddar
- Garlic and chilli seasoning or any seasoning of your choice
Preheat the oven to 200C
First thing you need to do is grease you muffin tin. This is VERY important, skip it and your tortillas will stick and everything will be a mess.
Now cut your tortilla into circles large enough to fit your muffin tin and make a “cup” you can use a cookie cutter, I just use a large mug. To make this step quicker just stack your tortillas and cut through all of them at once. 2 large ones are enough for 12 cups.
Put your tortilla circles inside your muffin tin slots and set aside. It’s ok if they don’t fit properly right now, one filled they will settle.
In a large bowl beat your eggs and add your salt, parsley, pepper and seasoning. Set aside.
Now put a spinach leaf at the bottom of each “cup”. Add some cheddar.
Next pour in the egg until the cup is filled halfway through.
Next add your mushrooms, just a couple of pieces in each cup will do.
Bake for 20 minutes.
After 20 minutes the egg should have risen, don’t worry it will go back down once it cools down.
Sprinkle some cheddar on each egg and bake for another 4-5 minutes.
Leave to cool and then enjoy hot, or store them in the fridge in airtight containers or bags and enjoy them through out the week.