Green Chili Breakfast Tortilla Cups

Tommy Curtis


These are easy and versatile. You can also add bacon or sausage and use egg beaters or egg whites too. The taste reminds me of chili rellenos. This recipe is for 12 tortilla cups but you can easily make it smaller, just use 1 egg per cup.

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★★★★★ 2 votes
15 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! This recipe is perfect if you're hosting a buffet breakfast or brunch. You can bake a bunch of these and people can grab their individual serving. I did add bacon when testing. It added a smoky flavor. The cheese and cumin really add a ton of flavor to the eggs. I suggest using fresh cilantro too... it adds that last punch of flavor.


eggs, I use Egglands Best but you can also substitute Egg Beaters or egg whites
12 oz
sharp cheddar cheese, shredded
1/4 c
fresh or dried cilantro
corn tortillas
2 tsp
2 can(s)
whole or chopped green chilies
bacon or sausage (optional)
2 tsp
lemon pepper or lime pepper seasoning salt


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1Preheat oven to 400 degrees.

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2Spray a non-stick muffin pan with cooking spray.

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3Heat tortillas in microwave for 45 seconds.

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4Mix together eggs, cilantro, cumin, lemon or lime pepper seasoning salt.

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5Place one tortilla in each muffin cup, folding in to fit.

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6Place about 1/2 ounce of cheese in the bottom.

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7Place a small amount of green chilies on top of the cheese and meat if you use it. I don't they are great without it.

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8Pour egg mixture on top leaving a little room.

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9Top with remainder of the ounce of cheese.

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10Bake at 400 degrees for 15-20 minutes. Let cool a little bit before eating, they are really hot.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Quick & Easy