egg white tortilla cups
Cook time: 
Total time: 
Serves: 12 tortilla cups
  • 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
  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
Recipe by kelly's ambitious kitchen. at