Taco Tortilla Cups

Taco Tortilla Cups


  1. HEAT oven to 400°F. COAT 4 ramekins or muffin cups with cooking spray. Gently PRESS 1 flour tortilla into each ramekin, allowing ends to extend above edges of cup.

  2. BEAT eggs in medium bowl until blended. ADD cheeses, chilies and taco seasoning; MIX. SPOON filling into each tortilla-lined ramekin.

  3. BAKE in 400°F oven until filling is set, 20 to 25 minutes.


  • 6 large EGGS
  • 4 small flour tortillas (6-inch)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 4 oz. can diced green chilies


This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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