Ham and Egg Tortilla Cups

Jump to Recipe

Filling and tasty tortilla cups filled with ham, egg, cheese, red onion, capsicum and salsa, then baked in the oven. A great option for breakfast, lunch or an in-between snack.

Six cooked Ham & Egg Tortilla Cups served on a small white platter with parsley scattered over the top

These Ham and Egg Tortilla Cups are the ideal 'any-time' food. Enjoy for breakfast, lunch, dinner or as a snack for a filling, protein-hit. Great for school lunches too, these cups can be served hot or cold.

Simply make your egg mix, pour into the tortilla-lined muffin cups, then bake. For another great egg-on-the-go option, be sure to check out my delicious Egg and Ham Breakfast Muffins or my Bacon and Egg Cups - which are also filled with Spinach, spring onion and parsley!

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Ham and Egg Tortilla Cups

Ingredient notes:

The ingredients to make Ham & Egg Tortilla Cups on a wooden bench top

Eggs: I used 8, Size-7 eggs to make this recipe. If you are using smaller eggs you could add an extra one in. Likewise, you could reduce the number of eggs if using large ones.
Cheese: Feel free to add your favourite cheese to this recipe. Mozzarella, cheddar, or feta would all be great options.
Tortillas: Again, you can customise this recipe by using your favourite wraps - low carb, wholemeal, white or even gluten free.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a large bowl, combine the cheese, ham, capsicum and red onion. Crack in the eggs, season with salt and pepper, and mix well.

Six eggs, sliced red onion, red pepper, ham and grated cheese all in a glass bowl before being combined together

Six eggs, sliced red onion, red pepper, ham and grated cheese all in a glass bowl

Place the tortillas into muffin tins, pressing down each one to create a cup shape. Divide the egg mixture evenly among the tortillas. Top each one with ½ teaspoon of salsa.

Eight tortillas pushed into a greased muffin tin

Eight tortillas pushed into a greased muffin tin with the ham and cheese filling inside. A small spoon full of chutney has been added to the top

Preheat the oven to 180°C fan bake. Bake the cups for 15-18 minutes or until cooked through.

Let them sit in the tray for 5 minutes to set before serving.

Store in an airtight container in the fridge for up to 3 days.

Recipe FAQs:

Could these tortilla cups be made gluten free?

Yes they could. Simply substitute regular tortillas for your favourite gluten free alternative. As always, ensure all other processed foods meet your dietary requirements by checking their labels.

What other fillings could be used in these tortilla cups?

Feel free to swap the ham for cooked bacon, shredded chicken, or even smoked salmon. Other additions or substitutes could include spring onion, brown onion, mushrooms, or spinach. Try mixing up the cheese by using mozzarella, cheddar or even feta for a different flavour twist.

Storage:

Store your tortilla cups in an airtight container in the fridge for up to three days.

Top tips:

To prevent the tortillas from sticking, lightly spray the muffin tin with oil before placing the tortillas inside.

Made this recipe?
Please click on the stars below to rate it or, write a review!

Ham and Egg Tortilla Cups

Yield: Makes 10 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Filling and tasty tortilla cups filled with ham, egg, cheese, red onion, capsicum and salsa, then baked in the oven.

Ingredients

100g tasty cheese, grated
50g ham, chopped
½ red capsicum, finely diced
½ red onion, finely diced
8 eggs
10 small tortillas or wraps
5 tsp tomato salsa

Instructions

In a large bowl, combine the cheese, ham, capsicum and red onion. Crack in the eggs, season with salt and pepper, and mix well.
Place the tortillas into muffin tins, pressing down each one to create a cup shape.
Divide the egg mixture evenly among the tortillas. Top each one with ½ teaspoon of salsa.
Preheat the oven to 180°C fan bake. Bake the cups for 15-18 minutes or until cooked through.
Let them sit in the tray for 5 minutes to set before serving.
Store in an airtight container in the fridge for up to 3 days.

Notes

To prevent the tortillas from sticking, lightly spray the muffin tin with oil before placing the tortillas inside.
Feel free to swap the ham for cooked bacon, shredded chicken, or even smoked salmon. You can also add spinach, mushrooms or other vegetables you have on hand.
Try mixing up the cheese by using mozzarella, cheddar or even feta for a different flavour twist.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 162mgSodium: 468mgCarbohydrates: 33gFiber: 2gSugar: 1gProtein: 13g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya