Mini Breakfast Tostada Cups

Breakfast is often hailed as the most important meal of the day, and for good reason. It's the perfect opportunity to fuel your body with delicious and nutritious food that sets the tone for the hours ahead. One dish that has gained popularity for its versatility and flavor is the mini breakfast tostada cup. These delightful little creations not only offer an exciting twist to your morning routine but also allow for endless customization, catering to various tastes and dietary preferences.

Start your day with a burst of flavor and crunch with these delightful mini breakfast tostada cups! Made from crispy corn tortillas, these bite-sized treats are filled with a savory mix of eggs, refried beans, and fresh veggies, topped with creamy avocado. Perfect for family breakfasts or brunch gatherings, they offer endless customization to suit everyone's taste. Enjoy a nutritious, satisfying meal that is both fun to make and delicious to eat!

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Ingredients

6 small corn tortillas

1 cup refried beans (canned or homemade)

4 large eggs

½ cup milk

1 cup shredded cheese (either cheddar or a Mexican blend)

¼ cup diced bell peppers (you can use any color)

¼ cup chopped green onions

1 ripe avocado, diced

1 teaspoon ground cumin

Salt and pepper to taste

Cooking oil (for spraying or brushing)

Salsa and sour cream for serving (optional)

Instructions

Preheat the Oven: Heat your oven to 375°F (190°C) so it's ready for the tortilla cups.

Prepare Tortilla Cups: Take a muffin tin and gently press each corn tortilla into the cups to create a bowl-like shape. If needed, gently fold or shape the tortillas to ensure they fit well. For a crispy finish, lightly brush or spray each tortilla with cooking oil.

Bake Tortilla Cups: Place the muffin tin in the oven and bake the tortilla cups for about 10-12 minutes, or until they turn golden and crispy. Once done, carefully remove the tin from the oven and set it aside to cool slightly.

Prepare the Egg Mixture: In a medium-sized bowl, whisk together the eggs, milk, cumin, salt, and pepper until well combined.

Cook the Egg Mixture: In a non-stick skillet over medium heat, add a small amount of oil, then sauté the diced bell peppers for about 2-3 minutes until they soften. Pour the egg mixture into the skillet with the peppers and cook, stirring gently until the eggs are scrambled and just set, approximately 5-7 minutes. Remove from heat once cooked.

Assemble the Tostada Cups: Take each tortilla cup and spoon a layer of refried beans into the bottom. Top with the scrambled egg and bell pepper mixture, then sprinkle a generous amount of shredded cheese on top.

Bake Again: Return the filled tostada cups to the oven and bake for another 5-7 minutes, or until the cheese has melted and is bubbly.

Garnish and Serve: Once baked, carefully remove the tostada cups from the oven. Enhance each cup with a topping of diced avocado and a sprinkle of chopped green onions. Serve immediately with salsa and sour cream on the side for dipping.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings