Make-Ahead Cheesy Egg Tostada Bites
with Sour Cream & Scallions
For an on-the-go breakfast that packs a flavor punch, look no further than our cheesy egg bites baked to puffy perfection inside crisp tortilla cups. With tasty tostada vibes, these egg cups are a great option for busy mornings (and you can make them ahead of time for fuss-free breakfasts). Top with sour cream and sliced scallions before serving, and you’re off to the races!
This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 unit
Flour Tortillas
(Contains Soy, Wheat)
6 unit
Eggs
(Contains Eggs)
6 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Mild Red Enchilada Sauce
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 unit
Scallions
Not included in your delivery
Pepper
Cooking Spray
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (middle and top positions for 12 servings) and preheat oven to 425 degrees. Generously coat a standard 12-cup muffin tin (two muffin tins for 12) with nonstick cooking spray. • Cut four evenly spaced 1-inch slits around the edge of each tortilla. • Wrap tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds. • Press tortillas into wells of prepared muffin tin to form tortilla cups. TIP: Keep the pleats of the tortillas above the edge of the wells to prevent any egg mixture from leaking out.
• Place 2 TBSP butter (4 TBSP for 12 servings) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds. • Whisk in eggs*, one packet of sour cream, ¼ cup water, and pepper until thoroughly combined (use two packets of sour cream and ½ cup water for 12).
• Evenly divide egg mixture between tortilla cups. (We used about 3 TBSP per cup.) • Add 1 TBSP enchilada sauce (you’ll use the rest in Step 5) to each tortilla cup. Sprinkle evenly with Mexican cheese blend and Monterey Jack. • Bake on middle rack until egg mixture is set and cheese is golden brown, 15-18 minutes. (For 12 servings, bake on middle and top racks, swapping positions halfway through.) TIP: If the tortilla edges start to brown too quickly, loosely cover muffin tin with foil.
• While tostada cups bake, wash and dry produce. • Trim and thinly slice scallions. • Transfer to a small bowl and loosely cover scallions with a damp paper towel. Cover bowl with plastic wrap and refrigerate until ready to serve.
• Once tostada bites are done baking, immediately top each with 1 tsp remaining enchilada sauce. Let cool in muffin tin for 5 minutes.
• To serve, divide tostada bites between plates; evenly top with remaining sour cream and sprinkle with scallions. To stash, see “Reheat & Eat” instructions at the top left.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.