This is a very easy breakfast or brunch recipe that’s also guaranteed to be a hit. Not only can you use whatever you have on hand (spinach, artichoke, salsa, tomatoes, bacon, etc), but after you bake them, you can freeze them. Just reheat them in the microwave and they are ready to serve.
They can be made with either hot or mild green chiles. I made them with Mild Select New Mexico green chiles and I generally prefer the mild for this dish so all the other flavors don’t get overwhelmed.
The basic recipe was invented by Kristen of ellaclaireinspired.com, though her original recipe did not include green chiles. Green chiles add quite a bit of Southwestern character to them.
Breakfast Burrito Bites
Prep time
Cook time
Total time
A simple, popular, and easy to customize breakfast dish or appetizer.
Author: Anita Edge
Recipe type: Egg
Serves: 8
Ingredients
- 8 eggs
- ¼ cup milk
- 1 cup shredded Jack & Cheddar cheese
- 3 10" flour tortilla, cut in quarters (pie-shaped)
- 6 green onions, sliced
- ¾ cup cooked meat (bacon, sausage, ham)
- ½ cup diced green chiles
- salt & pepper to taste
- optional: diced bell pepper, cilantro, spinach, artichoke hearts, asparagus, whatever else you want to add
Instructions
- Preheat oven to 350 degrees. Grease a muffin pan and press a tortilla quarter into each muffin cup to form a cup shape.
- Crumble or dice the meat and distribute among the tortilla cups.
- Add the sliced green onion, any other vegetables you choose, and about a half tbsp green chiles to each cup.
- Beat the milk and eggs together, add salt & pepper if desired (often not needed if using ham, sausage, or bacon), and pour into each tortilla cup.
- Top each cup with about 1 tbsp shredded cheese.
- Cover with a sheet of aluminum foil and bake for 25 minutes. If you want crispy tortilla cups, remove the foil for the last 5 minutes.
- To remove each burrito bite, use a small rubber spatula and gently loosen. Top each with diced tomatoes, green onions, or cilantro and serve.
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