Tortilla Egg Cups

Made with Almond Flour Flax and Seeds Tortillas

Rise and shine with a hearty breakfast! Our Tortilla Egg Cups, made with Maria & Ricardo’s Almond Flour Flax and Seeds Tortillas, offer ¡Mucho Goodness in every bite!

Servings

12

Prep

5 min

cooking

20 min

Products used
Maria & Ricardo's Almond Flour Flax & Seeds Tortillas

Almond Flour Flax & Seeds Tortillas

Recipe for TORTILLA EGG CUPS Made with Keto Almond Flour Flax and Seeds Tortillas

Ingredients

12 Maria & Ricardo’s Almond Flour “Flax and Seeds” tortillas
12 Eggs
1 Tomato finely chopped
3 Tablespoons Chives finely chopped
3 Pieces Bacon finely chopped
Sea Salt to taste
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Preparation

1
Preheat your oven to 350°F (175°C).
2
Grease a muffin tray with cooking spray.
3
Place a Maria & Ricardo’s Almond Flour “Flax and Seeds” tortillas into each cavity of the muffin tray.
4
Crack one egg into each tortilla.
5
Top each egg with chopped tomatoes, chives, crumbled pre-cooked bacon, a pinch of sea salt, and a dash of black pepper.
6
Bake for approximately 20 minutes or until the egg whites are set and cooked to your desired level of doneness.
7
Once done, remove the egg cups from the oven.
8
Serve and enjoy!
9
Any leftovers can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. When you're ready to enjoy them, simply follow the reheating instructions above.

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