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Egg and Cheese Tortilla Cups

Egg and Cheese Tortilla Cups


  • 4 (10 inch) flour tortillas

  • 1/3 cup Real California cheddar cheese shredded

  • 1/3 cup Real California pepper jack cheese shredded

  • 6 large eggs

  • 1/4 cup Real California whole milk

  • Kosher salt and freshly ground black pepper, to taste

  • 1/2 cup pico de gallo (from fridge section of grocery store), plus more for garnish

  • 4 slices cooked bacon finely chopped

  • Real California Mexican crema, for garnish

  • Green onions sliced for garnish


  1. Heat oven to 350 degrees. Spray a 12 cup muffin tin with nonstick spray.
  2. Cut each tortilla into 3 (4 inch) rounds to make a total of 12 rounds. Place each round into a muffin cup and press down to make a cup.
  3. Whisk together eggs, milk, salt, and pepper. Add egg mixture to tortilla cup. Top each cup with pico de gallo, bacon, and shredded cheese. Bake for 20 minutes, until eggs are set.
  4. Serve each cup topped with a small scoop of pico, drizzled with crema and sprinkled with green onions.
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