egg white tortilla cups

63 calories!

when was the last time you could say 63 calories made a fulfilling impact on your life?

well, the time is now! and these delicious egg white tortilla cups are the giver of good news!

{breakfast tortilla cups}_

breakfast is a tough topic for me.

i was never much of a pancake gal. and eggs, well let’s just say they don’t rev my engine quite like they do the rest of the world.

don’t get me wrong, i LOVE a perfectly poached egg. but that’s as long as a toasty piece of sourdough, the size of my head, is alongside it to dip in the golden goodness.

steak-n-eggs. SOLD.

eggs benny with extra hollandaise. SOLD.

but weekday morning breakfast? eh. i’ll wait to stuff my face with french fries for lunch.

{breakfast tortilla cups} customizable ingredients make these a total home run!

but. my lunch theory could only last for so long.

and yes, i’m talking until my metabolism caught up with me in my late twenties.

i also started to come around to the fact that humans need breakfast. FACT.

so once i found these customizable little tortilla cups, i just knew i was embarking on a long breakfast-on-the-go love affair.

{breakfast tortilla cups} super simple to assemble for bake time!

these breakfast delights are super simple to assemble, a breeze to bake + endlessly customizable.

they also taste just as dreamy when reheated as they do fresh out the oven. {are you catchin’ what i’m throwing down?} this means you can whip ‘em up on a sunday afternoon, toss ‘em in the freezer + not have to worry all week about amping up that morning blood sugar – you’re answer is only seconds away from freezer to microwave!

what more could you ask for!

{breakfast tortilla cups} customizable, easy + cheesy!!_

as one who cooks a great deal, veggie scraps are a common occurrence in my fridge at week’s end. these little cups were basically made for that! truly, i think that’s the greatest part!

because you can whip these little tortilla packages up each week, change up the toppings to clean out the fridge + voila! you’ll never tire of ‘em!

but. most importantly. . 

{breakfast tortilla cups} customizable, easy + cheesy!_

did you hear me say they are only 63 calories a cup!?! each little tantalizing tortilla cup!

now, that my internet friend, is a weekday win!

wake up, eat as many as leave you satisfied + you’ll totally have room to splurge on that side of cheese for your lunchtime fries. 😉


egg white tortilla cups
 
Cook time
Total time
 
Serves: 12 tortilla cups
Ingredients
  • 2 ½ cups egg whites
  • 3 eggs
  • ¼ cup of milk, greek yogurt or sour cream {this adds a great fluffiness!}
  • ¾ cup shredded cheese of choice {i used a mexican blend here!}
  • 6 10" flour tortillas, cut into quarters
  • 1 cup finely diced toppings {i used jalapeno, green bell pepper, white onion + steak}
  • salt + pepper, to taste
Instructions
  1. preheat the oven to 350º
  2. spray the muffin tin with non-stick cooking spray. {i love trader joe’s coconut oil spray - 0 cals!}
  3. press the tortilla quarters into each muffin spot, forming a little ‘cup’. {you should be able to use 2 quarter pieces per muffin cup, don’t worry if they don’t fit perfectly - they will settle once the ingredients are in!}
  4. distribute your diced toppings into the cups.
  5. in a medium bowl, whisk together egg whites, eggs + milk/sour cream.
  6. pour the egg mixture into each cup, filling about ⅔ the way full.
  7. sprinkle cheese generously on top of each cup.
  8. bake for 20 minutes, then turn the oven to low broil + continue baking for 3-5 minutes more or until cheese is bubbly + tortilla crust is golden.
  9. remove from the oven, let the cups cool a bit before removing from the pan {a knife around the edges works great!} + enjoy!
Nutrition Information
Serving size: 1 tortilla cup Calories: 63


cal arrow

 63 calories per muffin includes using reduced fat cheese, skim milk or 0% greek yogurt + does not include any of the topping add-ins!

tiny leftovers

 to freeze: bake as the recipe indicates + let the tortilla cups fully cool from the oven. then remove them to a freezer-safe container {ziploc bags work as well}. to reheat, simply place desired amount on a paper towel in the microwave + zap for about 30 seconds!

swap

i suggest using 10″ flour tortillas here. but really anything tortilla-related will work!

if using smaller tortillas, i suggest to use something with a rim {cup, can, bowl..} to cut them into a smaller circle to fit one per muffin cup.

corn tortillas give a great lend of flavor to mexican-inspired toppings. and even low-carb wraps can be subbed in {just be conscious they might get a bit crispier}.

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 toppings are endless! i think using these little guys as a ‘clean your fridge’ vessel is a great key to success, but if buying the add-ins just be sure to precook any meat {bacon, turkey sausage, chicken, steak. .} before adding into the tins for cooking! veggies do not need to be cooked!

tiny lightbulb

 these also make for an awesome brunch dish! you could whip up a few kinds -veggie lovers, meat lovers, pizza lovers- and serve on a platter! they are super cute + handheld friendly!

steaks benedict

let’s talk about brunch baybeeee.

let’s talk about eggs beneeeee.

 

let’s talk about all the good things and the bad things brunch can beee.

let’s talk about brunch.

lets talk about brunch!

{steak benedict ingredients}

guys. HAPPY FRIDAY!

i’m back home in chicago today + life just feels great!

want to know something else that feels great?

 

eating steak for breakfast.

 

this recipe today is a little spin on eggs benedict that AJ + i love to whip up any brunch chance we get. it’s kinda like eggs benedict + steak-n-eggs had a baby. we’re going to call it steaks benedict!

{steak benedict ingredients} roasted peppers!

now, i love carbs more than ANY the next guy, but here in my ambitious spin, we’re removing the traditional english muffin + having a protein packed parTAY.

basically, by removing the bread i find it totally acceptable to scoop on an extra large serving of hollandaise. life is all about balance, amiright?

 

next, let’s talk about the elephant in the recipe room. the instruction list looks totally intense! but i did a lot of overexplaining to try + help with the new skills! and although steaks benedict does contain a handful of steps, i suggest to throw some tunes on {stevie wonder is my brunch time jam} and this recipe is a labor of love that’s totally worth it.

 

another great thing about this recipe is the more you make it, the more confident you become with each step!

 

the components -egg poaching, hollandaise-making + steak grilling- are all great kitchen skills to have in your back pocket to be used on their own or in other recipes!

 

and i find that some skills, like poaching an egg, simply take a few tries to understand + get the hang of. so, don’t fret if you break a poached egg or two in the process – i’m sure even alton brown has been there before! grab yourself some toast, sop that spilled yolk right up + try try again!
now, let’s get to it! i hope you find time to treat yo self this weekend with my spin on a classic!

{steak benedict with roasted peppers} we skip the english muffin for a full protein power punch!


steaks benedict
 
Serves: 4 servings
Ingredients
  • 1 lb flank steak, cut into 4 servings
  • jalapenos + bell peppers, roasted
  • salt + pepper, to taste
  • cayenne pepper, to taste
  • 4 eggs, poached
  • scallions or chives, for garnish
hollandaise sauce:
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup {1 stick} unsalted butter, melted
  • pinch cayenne
  • pinch salt
Instructions
  1. step one of this recipe is to get your peppers roasting.
roasted peppers:
  1. preheat the oven to 500º
  2. lay your peppers on a sheet pan + let them roast at least 15 minutes, until the flesh has softened + they are done to your liking. {we left the skin on ours but if that’s a texture issue for you - simply peel it away!}
  3. next, you will want to make the hollandaise. .
hollandaise:
  1. place a saucepan with ½ cup of water over low heat. you want the water to barely simmer.
  2. while you wait for the water to heat up, vigorously whisk the egg yolks + lemon juice together in a heatproof bowl until the mixture has thickened + doubled in volume. {about 4 minutes}
  3. then, place the bowl over the saucepan containing the barely simmering water {the water should not touch the bottom of the bowl.}
  4. while whisking the mixture, slowly pour in the melted butter.
  5. continue to whisk until thickened + doubled in size.
  6. remove from the heat + season with a pinch of cayenne pepper and salt.
  7. keep the hollandaise warm until ready to serve. {if it gets too thick, you can add in a few drops of water to break it up.}
  8. before poaching the eggs, you’ll want to grill your steak.
grilled steak:
  1. heat a grill pan {or grill} to medium-high heat.
  2. season the steak with salt, pepper + cayenne.
  3. grill the steak 3 minutes per side, for medium rare.
  4. remove from heat + let it rest while you poach the eggs.
poached eggs:
  1. bring a medium saucepan of water to a low boil. {you want the water barely quivering}
  2. add a splash of white vinegar to the water.
  3. carefully break one egg into a small dish {a mug works great too} + gently tip the egg into the water. stir the water around the edges with a wooden spoon. you want the water to essentially swirl around the egg.
  4. let it cook for 4 minutes {you can continue to swirl the water around it} + carefully remove the egg with a slotted spoon, allowing the water to drain. serve immediately or let sit {somewhere safe} until ready!
  5. you’re all done! now, simply assemble all of your steps!
  6. steak on the bottom, roasted peppers laid on top of the steak, place the poached egg on top of that + drizzle the hollandaise over everything! a garnish of sliced scallions or chives round out the whole dish with that fresh herb kick! enjoy!

 


 swap

you can skip the roasted peppers or speed things up by using jarred peppers! but if you choose the jarred route – be conscious of the salt added to the rest of the dish, as anything jarred tends to pack a serious salt punch.