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Breakfast Burrito Bites

Breakfast Burrito Bites

Mini breakfast burritos baked in a muffin tin – perfect for busy mornings! These crispy tortilla cups are filled with eggs, bacon, cheese, and veggies. They're portable, freezer-friendly, and totally customizable. Great for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Breakfast, Brunch
Cuisine: Fusion, Mexican-American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 6 medium flour tortillas 8-inch
  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • ½ pound bacon about 8 strips
  • 2 tablespoons milk
  • Salt and pepper
  • Cooking spray
Optional add-ins:
  • ½ cup diced bell peppers
  • ¼ cup diced onions
  • 1 handful fresh spinach
  • Hot sauce to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat oven to 375°F
  2. Cook bacon until crispy, drain, and crumble
  3. Spray 12-cup muffin tin with cooking spray
  4. Cut tortillas into quarters
  5. Press tortilla quarters into muffin cups
  6. Whisk eggs, milk, salt, and pepper in a bowl
  7. Add crumbled bacon to tortilla cups
  8. Add veggies if using
  9. Pour egg mixture into cups (¾ full)
  10. Top with cheese
  11. Bake 15-18 minutes until eggs are set
  12. Cool 5 minutes before removing

Notes

Hey, quick heads up! These are super forgiving - if you mess up the first few tortilla folds, no worries. They'll still taste great! I usually make a double batch on Sunday for the week ahead. They reheat like a dream (30 seconds in the microwave does it).
Pro tip: if your family likes different fillings, mark the tops with different cheese patterns so you know which is which!