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In recent years, breakfast tacos have surged in popularity, capturing the hearts (and stomachs) of food enthusiasts everywhere. Their versatility allows for a myriad of fillings, making them a favorite choice for breakfast lovers looking for a quick yet satisfying meal. The Mini Breakfast Tacos in Muffin Tin take this concept to a new level, providing a convenient and delicious option that’s perfect for busy mornings or gathering with friends and family. Imagine indulging in a warm, savory taco filled with wholesome ingredients—all neatly baked in a muffin tin for easy serving and cleanup.

Mini Breakfast Tacos in Muffin Tin

Indulge in the deliciousness of Mini Breakfast Tacos baked in a muffin tin! Perfect for busy mornings or special gatherings, these bite-sized treats are customizable to fit any dietary preference, from vegan to gluten-free. Enjoy the fluffy, protein-packed egg filling combined with savory sausage and fresh veggies, all nestled in a crispy tortilla. They're easy to make, easy to serve, and a crowd-pleaser that brings a festive touch to your breakfast table. Try them today!
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Ingredients
  

6 large eggs

1/2 cup milk

1 cup cooked sausage crumbles (or substitute with bacon or veggies)

1 cup grated cheddar cheese

1/2 cup diced bell peppers (any color)

1/2 cup diced onion

Salt and pepper, to taste

1 teaspoon paprika

1 teaspoon cumin

1 package of small flour tortillas (approx. 6 inches)

Fresh cilantro, for garnish

Salsa or hot sauce, for serving

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Muffin Tin: Lightly grease a muffin tin with cooking spray or olive oil to prevent sticking.

      Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, paprika, and cumin until well combined.

        Add Fillings: Stir in the cooked sausage crumbles, grated cheddar cheese, diced bell peppers, and onions into the egg mixture. Ensure everything is evenly distributed.

          Prepare Tortillas: Using a rolling pin, slightly flatten each small tortilla so they can fit into the muffin tin better. (Optional: You can lightly toast them in a skillet for extra flavor, but this step is not necessary.)

            Assemble Mini Tacos: Carefully press one tortilla into each muffin cup, allowing the edges to hang over slightly. Spoon the egg and filling mixture into each tortilla-lined muffin cup until they are about 3/4 full. This allows some room for the eggs to expand while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg is set and the tops are slightly golden.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Gently run a knife around the edges to loosen the mini tacos before carefully lifting them out.

                  Garnish: Top with fresh cilantro and serve warm with salsa or your favorite hot sauce on the side. Enjoy your delicious and portable breakfast taco bites!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 mini tacos