Spinach & Tomato Tortilla Egg Cups
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
A healthy protein packed breakfast or brunch idea that puts an exciting twist on a staple ingredient.
Servings: 1
Ingredients
- 1 gluten-free tortilla wrap
- 2 eggs
- 1 chopped tomato
- 1/3 cup uncooked spinach
- 1/4 cup grated cheese
- Pinch of cayenne pepper (optional)
Instructions
-
Preheat the oven to 180 degrees and grease a muffin pan with your oil of choice.
-
Half and quarter the tortilla wrap and line 1 muffin tin mould with 2 quarters to create a cup (making sure there are no gaps!) and do the same with the other 2 quarters - you should end up with 2 cups.
-
Divide the spinach, tomato and cheese between the 2 cups.
-
Crack one egg on top of each cup.
-
Carefully place in the oven and cook for 15-20 minutes or until the eggs are set.
Recipe Notes
To cook the top of the eggs you can put them under the grill on a low heat.