Brunch, lunch, breakfast, snack none of it matters, the only thing that matters now are these Egg Tortilla Cups. The future of breakfast has just been served.
Egg Tortilla Cups
3 Baby Bell Peppers
1/4 c. Almond Milk
1/4 of an Onion
6 Small Corn Tortilla
*makes six cups
*You will need a muffin tin for this recipe.
Begin by heating up olive oil in a small frying pan and warming up one tortilla in the pan at a time.
After warming up the tortillas push them down into the muffin tins, allowing the tortillas to take the form of the cups and set them aside for later.
Sauté the diced bell peppers and onions until the onions become translucent.
Once the peppers and onions are cooked, place them in a mixing bowl and set them aside. Allow them to cool off before adding the eggs.
Now that the mixture is cooled, add three large eggs and 1/4 cup of almond milk. Beat the eggs and mix all together. Season with salt, pepper, and garlic powder. If you’re are felling spicy add 1/4 tsp. Sriracha.
Spoon the egg mixture among the 6 tortilla cups.
Bake at 350 degrees for 15-18 minutes.
The tortilla bowls will crisp up, be careful not to burn the edges. Top with avocado, salsa, or Sriracha.