Taco Egg Cups Recipe

These easy Taco Egg Cups are the perfect quick and delicious breakfast or brunch! We combined our favorite recipes for a flavor explosion that's customizable to your spice preference. Whip up these protein-packed, cheesy, and satisfying egg cups in minutes – perfect for meal prep or a busy weekday morning.

Prep Time 5 mins
Cook Time 10 mins
Calories 529.5 kcal
Protein 52g
Rating 4.7 (3 Reviews)
Taco Egg Cups 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Taco Egg Cups

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How to Make Taco Egg Cups

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray.
  2. Gently warm 1 (15-ounce) can of refried beans in the microwave for 30-60 seconds.
  3. Spread about 1 tablespoon of warmed refried beans in the center of each of 6 small (6-inch) flour tortillas.
  4. Carefully press each filled tortilla into a muffin cup, forming a cup shape.
  5. Add 1 teaspoon of your favorite salsa to the bottom of each tortilla cup. If desired, sprinkle 1/4 teaspoon of diced jalapeño over the salsa.
  6. Crack 1 large egg into each tortilla cup. Sprinkle with 1 tablespoon of shredded cheddar cheese (or your preferred cheese).
  7. Bake for 10-12 minutes, or until the eggs are set and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

41 g

Sugar

11g

Fat

44g

Carbs

17g