If you are looking for a make-ahead breakfast idea, these tortilla egg muffins are a great option. I mixed in peppers, scallions and kale, and cheese, but you could choose whatever add-ins you like and whatever cheese you prefer. Serve with avocado, diced tomato or even salsa if desired. They make a great snack, or addition to a brunch buffet.
Makes 12 egg muffins
12 tortillas (I love corn, but any kind will work)
1/4 cup cream or milk
2 scallions, minced
1 cup minced curly kale
10 shishito peppers, small dice
1/2 bell pepper, small dice
1 tablespoon olive oil or butter
1 cup shredded cheese, Monterey or Colby jack
Directions: Preheat oven to 350. Using a biscuit cutter or large emptied can with a round a 4″ diameter, cut out 12 rounds from the tortillas. Spray a muffin tin with cooking spray. Line muffin tin with tortilla rounds. Heat a skillet with oil or butter and sauté the scallions, peppers and kale for a few minutes until tender. Season with salt and pepper. Remove from heat. In a 6 cup mixing cup, whisk eggs and cream together and season with salt and pepper. Place half of the cheese in the prepared muffin tins, and then distribute sautéed vegetables evenly. Pour egg mixture into muffin tins evenly filling the shells. Place in oven and cook for 10 minutes. Sprinkle remaining 1/2 cup of cheese on the top of eggs and bake an additional 3-5 minutes until egg is cooked through. Allow to cool for a few minutes and then remove from tins and serve.
Note: Egg Muffins can be made ahead and refrigerated and reheated if desired.