Scrambled Egg Tortilla Cups

Scrambled Egg Tortilla Cups
7 Reviews
A brunch special—vegetables and scrambled eggs nestled in garlic-seasoned tortilla cups.
25 min
Prep Time
45 min
Total Time
6 servings


Tortilla Cups

2 tablespoons
Land O Lakes® Butter, melted
1/4 teaspoon
garlic powder
6 (6-inch)
flour tortillas


large Land O Lakes® Eggs
1/3 cup
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
garlic powder
2 tablespoons
Land O Lakes® Butter
1/3 cup
chopped onion
1/3 cup
chopped red bell pepper
1/3 cup
chopped broccoli florets
3/4 cup
shredded Cheddar cheese


  1. Heat oven to 425°F.
  2. Combine 2 tablespoons melted butter and 1/4 teaspoon garlic powder in bowl. Place 6 (10-ounce) custard cups onto 15x10x1-inch baking pan.
  3. Brush both sides of each tortilla with melted garlic butter. Carefully fit tortillas into custard cups. Bake 10-12 minutes or until tortillas are lightly browned.
  4. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onions and bell pepper. Cook, stirring occasionally, over medium heat 3-4 minutes or until crisply tender. Stir in broccoli florets.
  5. Whisk eggs, milk, salt, pepper, and 1/4 teaspoon garlic powder together in bowl until well mixed.
  6. Pour egg mixture over vegetables in skillet. Continue cooking, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 4-6 minutes or until almost set. Stir in 1/2 cup shredded cheese; continue cooking 1-2 minutes or until cheese is melted.
  7. Fill each baked tortilla cup with 2/3 cup egg mixture; sprinkle each with remaining shredded cheese.

Recipe Tips

Tortilla cups can be baked a day in advance and stored in container with tight-fitting lid. To reheat, heat oven to 350°F. Place cooling rack over baking sheet; place tortilla cups onto rack. Bake 5-6 minutes or until warm and crisp.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


This definitely makes something as simple as scrambled eggs come to life in an exciting way. Delicious!


Haven't tried this yet, but not a broccoli fan...has anyone tried breakfast sausage or anything else?


great recipe! Kids love it! i will make this again.


The nutrition facts for this recipe are correct.


Will be trying this recipe; however, the calorie count seems off - seems high by a couple hundred calories per serving.

Test Kitchen Comment
From: Cindy
The nutrition facts for this recipe are correct.
Posted February 26, 2013


This is very yummy! We made it for breakfast and just loved it! It is flavorful and filling. Not too difficult to make either.


Not only have I tried this exact recipe, but I have modified it for other meals. Instead of eggs I mixed up some lasagna noodles with meat sauce and put it in the cups and put mozzarella cheese on it and baked it a few minutes to melt the cheese and it was fantastic. Ive put salad in one and not only do you have the salad, but a crunch tortilla cup when the salad is gone. Ive put fruit salad in a tortilla cup as well and it was great. Im going to keep trying different things in these cups, but the whole idea came from this scrambled egg recipe. Thanks Land O Lakes for the idea.


This recipe is great!


Instead of using a custard cup I sprayed the bottom of a cupcake panwith nonstick spray and buttered the outside of the tortilla with butter. Bake as you directed. works great!


Would love a Gl;uten Free Version of recipe # 15399 scrambled eggs nestled in garlic-seasoned tortilla cups


DELICIOUS and so easy! Something fun for the Sunday mornings with our family .... and a new use for the extra burrito shells in the refrigerator! (you know you have them in there!!)


Just loved it....easy and delicious.

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