Dawn NoltAuthorDawn NoltCategoryTags, , , DifficultyBeginnerRating

These sausage and egg tortilla cups are simple to make and so delicious! Be sure to make a big batch...they disappear quickly!  Perfect for breakfast on the go.

Yields16 Servings
Cook Time15 mins

 4 flour tortillas
 8 Nature's Yoke eggs
 ½ cup sour cream
 ¼ lb bulk sausage, cooked and crumbled
 1 cup shredded Mexican-blend cheese
 onions and peppers, diced
 coarse ground black pepper and Adobo, to taste

1

Preheat oven to 350 F.

2

Using a circle cutter, cut 4 circles out of each tortilla. Set aside.

3

In a medium bowl, beat eggs and sour cream together. Add half of cheese, Adobo and pepper. Mix well.

4

Grease muffin tins. Press tortilla circles into tin; pour egg mixture evenly into tortilla cups. Add chopped veggies and crumbled sausage to each cup.

5

Bake in preheated oven for ten minutes. Remove and sprinkle cups with remaining cheese. Bake for 5 minutes longer, or until eggs are set.

Ingredients

 4 flour tortillas
 8 Nature's Yoke eggs
 ½ cup sour cream
 ¼ lb bulk sausage, cooked and crumbled
 1 cup shredded Mexican-blend cheese
 onions and peppers, diced
 coarse ground black pepper and Adobo, to taste

Directions

1

Preheat oven to 350 F.

2

Using a circle cutter, cut 4 circles out of each tortilla. Set aside.

3

In a medium bowl, beat eggs and sour cream together. Add half of cheese, Adobo and pepper. Mix well.

4

Grease muffin tins. Press tortilla circles into tin; pour egg mixture evenly into tortilla cups. Add chopped veggies and crumbled sausage to each cup.

5

Bake in preheated oven for ten minutes. Remove and sprinkle cups with remaining cheese. Bake for 5 minutes longer, or until eggs are set.

Sausage and Egg Tortilla Cups