Protein Packed Tortilla Egg Cups
High Protein Tortilla Egg Cups
Servings 9
Calories 146kcal
Equipment
- 1 Muffin tin
- 1 Blender
Ingredients
- 6 small tortillas
- 6 eggs
- 1 cup of cottage cheese 300g
- 2 tbsp pesto
- 1/3 cup crumbled feta cheese plus more for sprinkling on top
- Pinch of salt and pepper
Toppings
- Bell pepper chopped
- Cherry tomatoes halved
- Spinach or coriander finely chopped
- Chili flakes
Instructions
- Preheat Your Oven: Preheat your oven to 180°C (350°F).
- Prepare Tortilla Cups: Grease a muffin pan and place one tortilla into each cavity, shaping them into cups. If the tortillas are too large, you may need to cut them to fit better.
- Blend Egg Mixture: In a blender, combine eggs, cottage cheese, pesto, feta and a pinch of salt & pepper. Blend until smooth.
- Fill Tortilla Cups: Pour the egg mixture evenly into each tortilla cup.
- Add Toppings: Sprinkle chopped bell pepper, cherry tomatoes, and spinach or coriander on top of each egg cup. Add a pinch of chili flakes for some extra heat. Finish by sprinkling additional crumbled feta cheese on top.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the egg is set and the edges of the tortilla cups are golden brown.
- Serve and Enjoy: Once baked, remove the tortilla egg cups from the oven and let them cool for a few minutes before serving. Enjoy them warm or at room temperature.
Notes
This makes six tortilla egg cups if you have a muffin tray or 9-10 egg cups if you have a cupcake tray.
Nutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 363mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Calcium: 73mg | Iron: 1mg