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a plate of freshly baked bacon, egg and cheese tortilla muffins with crispy, golden brown edges and eggy centers
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4.50 from 12 votes

Bacon, Egg & Cheese Tortilla Muffins

High-protein bacon, egg, and cheese tortilla muffins baked until crispy on the edges and soft in the center. Perfect for meal prep and easy weekday breakfasts.
Course Breakfast, Main Course, Snack
Cuisine American
Keyword bacon egg cheese muffins, easy high protein breakfast, egg muffins with bacon, meal prep breakfast ideas, tortilla breakfast muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 muffins
Calories 264kcal
Author Chef Josh

Equipment

  • Muffin tin

Ingredients

  • 6 tortillas (6–8 inch high-protein flour tortillas are my fave)
  • 9 large eggs
  • 6-8 strips bacon (or turkey bacon), cooked and diced
  • ½ cup shredded mozzarella
  • Salt and pepper to taste
  • Olive oil or cooking spray

Instructions

  • Prep tortillas: Cut 4 small slits around each tortilla (north, south, east, west) so they fold easily without tearing.
    a tortilla being sliced in prep for the making of a bacon, egg, and cheese tortilla muffin
  • Form cups: Lightly grease a muffin tin with olive oil or spray, then press each tortilla into a cavity to form a cup shape.
    a tortilla in a muffin tin in prep for the making of a bacon, egg, and cheese tortilla muffin
  • Mix filling: Whisk 9 eggs with salt and pepper, then stir in diced bacon and ½ cup mozzarella.
    whisked egg, bacon and cheese being added to a bowl in prep for the making of a bacon, egg, and cheese tortilla muffin
  • Fill: Pour the mixture into each tortilla cup, filling about ⅔ full.
    egg mixture of egg, bacon, and cheese in a tortilla in a muffin tin in prep for the making of a bacon, egg, and cheese tortilla muffin
  • Bake: Bake at 375°F for 18–22 minutes until eggs are set and tortilla edges are golden and crispy.
    a finished, bacon, egg and cheese tortilla muffin fresh out of the oven with crispy, golden brown edges and an egg center
  • Serve: Let cool slightly, then remove and serve warm or store for later!

Video

Notes

  • Greasing the muffin tin is key. It helps the bottoms crisp instead of softening.
  • Don’t overfill the cups. The eggs will puff as they bake and settle once they cool.
  • If you want more browning on the edges, give them an extra 1–2 minutes at the end.

Nutrition

Serving: 1 muffin | Calories: 264kcal | Carbohydrates: 16g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 265mg | Sodium: 693mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Calcium: 156mg | Iron: 3mg