Tortilla Egg Cups
Countdown Wapple

Tortilla Egg Cups

  • Preparation time

    10 mins
  • Cook time

    10 mins
  • Serves 6

Take the stress out of school lunches with these easy-to-make Tortilla Egg Cups! The tasty recipe is packed full of mushroom, spinach and cherry tomatoes. Prepared and baked in only 20 minutes.


  • Spinach leaves - 1/2 cup
  • Mushrooms, sliced - 100 g
  • Trim milk - 3 Tbsp
  • Soft wholegrain wraps, cut into four pieces each - 3
  • Eggs - 3
  • Cherry tomatoes, halved - 200 g
  • Tasty cheese, shredded - 1/2 cup


  1. Preheat oven to 180°C (160°C fan-forced). Line six muffin pan holes with baking paper. Arrange two triangles of tortilla, overlapping in each hole.

  2. Whisk together eggs and milk.

  3. Place spinach and mushroom on top of tortilla slices in each muffin pan hole, then top with cherry tomatoes.

  4. Use a spoon to fill muffin pan holes with egg mixture. Sprinkle with cheese and season to taste with cracked black pepper.

  5. Bake for 10 minutes or until tortilla is crispy and egg is fully cooked.

PER SERVE • Energy  816Kj • Protein 10g • Total Fat 9g • Saturated Fat 4g • Carbohydrates 17g • Sugars 3g • Sodium 430mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

You might also like

See more Recipes