Breakfast Taco Cups


Healthy breakfast taco cups.

Pretty flour tortilla cups filled with eggs, bacon, pinto beans, cheese and salsa.
Prep Time: 10 minutes
Cook Time: 20 minutes
Breakfast Taco Cups
Servings: 1 taco
Low-carb tortillas filled with eggs, bacon, pinto beans, cheese and salsa.


  • 1 6" tortilla preferably low-carb
  • 1 strip of cooked bacon crumbled (I used vegetarian)
  • 1/2 teaspoon taco seasoning
  • 1/4 cup pinto beans drained and rinsed
  • 1 egg or 1/3 cup egg substitute such as Egg Beaters
  • 1 teaspoon cilantro
  • taco sauce to taste
  • 1 tablespoon crumbly Mexican cheese such as Cacique Panela


  • Preheat oven to 300 degrees.
  • Heat a tortilla in the microwave for 10 seconds to soften. Fold it into a ramekin to form a cup.
  • Stir the taco seasoning into the pinto bean. Spoon about 1/3 cup of beans into the bottom of the tortilla.
  • Carefully break an egg on top or pour in the egg substitute, leaving about 1” at the top.
  • Add crumbled bacon and bake for 20 minutes, or until the egg is fully set.
  • Remove from oven and top with cheese, taco sauce and cilantro or any of your favorite taco toppings. Enjoy!
Course Breakfast, Taste of Tucson: Sonoran Style Recipes
Cuisine Mexican, Sonoran, Tucson Sonoran Style Mexican
Keyword breakfast taco cups recipe, breakfast tacos, Jackie Alpers, Mexican recipes, sonoran recipes

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