Burrito Muffin Cups
Burrito Muffin Cups are a must add to your weekly rotation! Whether it is to make and eat during the week or if it is to have on the weekends. They are customizable so if you want to change out the meat, add peppers and onions, its all up to you! Just keep the egg base the same and enjoy!
Burrito Muffin Cups are the breakfast meal-prep dream I make almost every Sunday. Spiral-rolled flour tortillas tucked into muffin cups, filled with seasoned scrambled egg, melty cheese, and crispy bacon, baked until golden. Each one is a portable, handheld breakfast that holds up in the fridge for 5 days and reheats in under a minute. It is the kind of breakfast that turns weekday mornings from chaotic to easy.
I love this recipe because the technique looks fancy but is so simple once you see it. Three tortillas stacked together, rolled into a tight burrito, then sliced into the right height for your muffin tin. Each slice creates these beautiful spiral cups that hold the egg filling perfectly. The spiraled tortilla edges crisp up in the oven, giving you that perfect crunchy-soft contrast in every bite.
The base recipe is genius because it is endlessly customizable. The classic egg-bacon-cheese version is what I make most often, but the formula works with whatever you have. Diced ham instead of bacon. Cooked breakfast sausage. Sauteed peppers and onions. Spinach. Mushrooms. Pico de gallo. As long as you keep the egg base the same (6 eggs and a splash of milk), you can take it any direction your mood goes.
Make a batch on Sunday for the whole week. Reheat one in the microwave for 30 seconds and you have a hot, hearty, restaurant-quality breakfast on your way out the door. They are also fantastic for brunch parties, baby showers, or any time you want a breakfast option that is interactive and pretty. Let's make them.
📝 Ingredients
- 3 large burrito flour tortillas
- 6 eggs
- 1/4 cup whole milk (optional)
- 1/2 tsp Seasoning Salt
- Ground Black Pepper to Taste
- Shredded Cheese (to preference)
- 6 slices of Crispy Cooked Bacon, chopped
- Sliced Chives (optional)
👩🍳 Directions
- 1
Preheat oven to 350. Grab a muffin tin and spray with cooking spray or olive oil really well
- 2
Stack up 3 flour tortillas on top of each other then roll tightly into a burrito.
- 3
Hold the Burrito vertical and stick into the muffin tin. Use scissors and cut off enough of the tortilla evenly in line with the top of the muffin cup. Repeat to make 6 spirals in each muffin cup. Then loosen them up just a little inside the muffin cup.
- 4
Whisk together 6 eggs (and 1/4 cup of whole milk if using) then add in seasoning salt and pepper to combine
- 5
Pour Egg mixture evenly into the 6 muffin tins, top with shredded cheese, chopped bacon, and chives if using.
- 6
Bake 350 for 20 minutes
- 7
Remove from muffin tin and eat immediately (after cooling a second) or let cool completely and store in the fridge for up to 5 days.
Ingredient Notes & Substitutions
Burrito-size flour tortillas: 3 large (12-inch) burrito tortillas. Look for the biggest size at the store. Smaller tortillas will not roll into a tall enough spiral.
Eggs: 6 large eggs. Whisk well so the whites and yolks are fully combined for an even bake.
Whole milk: A quarter cup (optional). Makes the eggs fluffier and softer. Skip for a denser, more frittata-like result.
Seasoning salt: Half a teaspoon. Lawry's or any seasoning salt. Adds depth that plain salt cannot.
Black pepper: A few cracks to taste.
Shredded cheese: 1/2 to 1 cup, your preference. Cheddar, Mexican blend, pepper jack, or mozzarella all work. Pre-shredded is fine, fresh-shredded melts smoother.
Bacon: 6 slices cooked crispy and chopped. About 1/2 cup chopped bacon total. Microwave on a paper-towel-lined plate for 4 minutes for easy crispy bacon.
Chives (optional): Sliced fresh chives on top for color and a mild oniony note. Skip if you do not have them.
Customization ideas: Diced ham or cooked breakfast sausage instead of bacon. Sauteed bell peppers and onions. Chopped spinach. Sliced cherry tomatoes. Diced jalapenos for heat. Keep the egg base the same and swap the rest.
How to Store, Reheat & Freeze
Cool the muffin cups completely before storing. Place in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30 to 45 seconds per cup, just enough to warm through. They reheat beautifully and the spirals stay crisp on the edges.
To freeze, cool completely, wrap each cup individually in plastic wrap, and store in a freezer bag for up to 2 months. Reheat from frozen in the microwave for 90 seconds to 2 minutes, or in a 350 oven for 10 to 15 minutes.
What to Serve With Burrito Muffin Cups
These are a complete breakfast on their own, but a side or two makes them feel like a full spread. Fresh fruit (berries, melon, sliced oranges), a side of avocado slices, a small green salad for brunch, or hash browns all work great. For toppings, hot sauce, salsa, sour cream, or sliced avocado are perfect. Pair with hot coffee, fresh-squeezed orange juice, or mimosas for a brunch vibe. Pack them in a lunchbox with fruit and a granola bar for kids or grab-and-go breakfasts.
💡 Tips for Success
- Use the biggest burrito-size tortillas you can find (about 12 inches). Smaller tortillas will not have enough length to make a proper spiral.
- Stack the three tortillas flat on top of each other and roll all three together into one tight burrito. The triple-layer is what gives you that beautiful multi-spiral cup.
- Hold the rolled burrito vertically over the muffin tin and use scissors to cut it down to size. Eyeball the cup height, you want the spiral about as tall as the muffin cup itself.
- Loosen the spiral inside the cup gently after placing. This creates the gap that holds the egg filling. Too tight and the egg cannot get in. Too loose and the filling spills.
- Spray the muffin tin really generously with cooking spray, getting into all the corners. These cups can stick when baked, especially if you went heavy on the cheese.
- Cook bacon ahead of time and chop into small bits. Use leftover bacon from another meal, or microwave a few strips on a paper towel-lined plate for 4 minutes until crispy.
- Whisk the milk into the eggs if using it. The milk makes the eggs softer and fluffier. Skip the milk for a denser, more frittata-like texture.
- Pour egg mixture in slowly and evenly across all 6 cups. About 1/4 cup of egg per muffin cup is the sweet spot. Add cheese and bacon AFTER the egg goes in so they sit on top.
❓ Frequently Asked Questions
Can I make these with sausage or ham instead of bacon?
Absolutely. Cooked crumbled breakfast sausage or diced ham both work great. About 1 cup of either is the right amount. Or do a mix.
Can I add vegetables?
Yes. Diced bell peppers, sauteed onions, chopped spinach, sliced mushrooms, halved cherry tomatoes, or chopped chives all work. Saute heartier veg first so they cook down. Soft veg like spinach can go in raw.
Can I use a different cheese?
Any melting cheese works: cheddar, mozzarella, pepper jack, Mexican blend, Swiss, or Gruyere. Shredded cheese melts more easily than sliced. Goat cheese or feta crumbled in adds a tangy twist.
Can I make these dairy free?
Yes. Skip the milk and cheese, or use plant-based alternatives. Add an extra egg if skipping the milk so the cups stay moist. Vegan cheese melts on top similarly to dairy cheese.
How do I store them?
Let cool completely, then store in an airtight container in the fridge for up to 5 days. Layer with parchment paper between them if stacking. Reheat in the microwave for 30 to 45 seconds per cup.
Can I freeze them?
Yes. Cool completely, wrap individually in plastic wrap, and freeze in a freezer bag for up to 2 months. Reheat from frozen in the microwave for 90 seconds to 2 minutes.
Can I make a bigger batch?
Double everything and use two muffin tins, or do it in batches with one tin. The recipe scales perfectly. Just keep the egg-to-tortilla ratio the same.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!